Old fashioned but oh-so-tasty. This mushroom cream soup is easy to prepare but tastes like a million. Often served in restaurants because it is quick to make but not time dependant, which makes it a good dinner party choice.
In recipes like these, few ingredients, simple steps, the quality of the ingredients will make a big difference in the final product.
Makes 4 bowls of soup for first course.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
- 12 large mushrooms about 300 g. or 12 oz.
- 1/2 onion, chopped
- 3 T. unsalted butter
- 2 - 3 T. flour (I used brown rice flour for gluten free)
- 2 1/2 c. good quality beef broth
- 3 T. cream
- 1/3 c. crème fraîche
- 2 egg yolks
- 2 T. sherry
Clean and slice onions as thin as practical.
Brown onion in butter. Add thinly sliced mushrooms. sauté 5 minutes. Sprinkle flour over all, cook 1 minute, stirring. Use more flour for a thicker soup. In the picture, 2 tablespoons of brown rice flour was used. All purpose flour can be used if you are not allergic to it.
Add hot broth, bring to boil and stir. Cook 10 minutes.
Add cream and reduce heat to lowest setting.
Mix egg yolks with sherry and crème fraîche. Heat through but do not boil. Pepper generously and salt to taste.
This is commonly served with French baguette.