Julia Child’s Cream of Mushroom Soup

Julia Child's cream mushroom soup

My first taste of cream of mushroom soup was at Pizza Hut when I was 15. From that point on, it’s been one of my favorite soups. Since then, I’ve tried many versions of mushroom soup and enjoyed them all. Today, I decided to try the classic cream of mushroom soup from Julia Child’s Mastering the Art of French Cooking. The original recipe is really long and it took me some time to figure out all the steps. In the end, I was surprised that the cooking process was actually quite simple.

There are tons of online recipes based on Julia Child’s cream of mushroom soup. However, I decided to sum up the recipe with step-by-step photos so you can easily see the cooking process in a straightforward way.

The soup came out nicely. It is not like those thick soups you might find in a chain restaurant or from a can. You can taste the delicious chicken soup infused with tons of mushroom flavor. The seasonings are simple and bring out the fragrance of the ingredients without overpowering any element. The soup has a creamy texture but is not heavy. This recipe supposedly generates 4 to 6 servings, but I can finish an entire batch in one sitting.

Julia Child's Cream of Mushroom Soup
Prep time
Cook time
Total time
Recipe type: Side Dish
Cuisine: French
Serves: 4-6
  • 500 grams (16 ounces) white mushrooms
  • 5 tablespoons butter
  • 1/2 white onion, chopped
  • 3 tablespoons all-purpose flour
  • 6 cups chicken stock
  • 1 teaspoon dried parsley
  • 1 bay leaf
  • pinch of thyme
  • 1/4 teaspoon salt
  • 1 teaspoon lemon juice
  • 4 egg yolks
  • 1/2 cup heavy cream
  • (optional) parsley or croutons for garnish
  1. Remove stems from mushroom and set aside for later use. Thinly slice mushroom caps and set aside separately.
  2. Cooking process of Julia Child's cream mushroom soup
  3. Heat 3 tablespoons butter in a nonstick skillet or a dutch oven over medium heat. Add onion and turn to medium low heat. Saute onion until tender and translucent, about 8 minutes. Do not brown the onion. Add flour and keep stirring over medium low heat for 3 minutes, until flour and onion are well combined. Turn off heat. Add chicken stock, parsley, bay leaf, thyme, and mushroom stems. Simmer over low heat, partially covered, for 30 minutes.
  4. Cooking process of Julia Child's cream mushroom soup Cooking process of Julia Child's cream mushroom soup
  5. While simmering the broth, cook the mushroom caps. Melt the remaining 2 tablespoons of butter in a dutch oven or heavy bottom pot until butter starts to bubble. Add mushroom slices and season with salt and lemon juice. Stir a few times to mix well. Simmer, covered and over low heat, for 5 minutes.
  6. When the broth is done, place a colander over the pot with the sauteed mushrooms. Pour broth through the colander into that pot. Add all the solids from the colander into a small bowl, squeeze the liquid from the onion and mushrooms, and return the liquid to the pot. Discard the solids. Simmer the broth over low heat for another 10 minutes.
  7. Cooking process of Julia Child's cream mushroom soup Cooking process of Julia Child's cream mushroom soup
  8. Combine egg yolks and heavy cream in a small bowl and beat until mixed well. Slowly add the cream yolk mixture into the broth. Adjust the season with salt and more cream if necessary. Heat over lowest heat for another 5 minutes. Do not bring the soup to a simmer.
  9. Cooking process of Julia Child's cream mushroom soup Cooking process of Julia Child's cream mushroom soup
  10. Garnish with chopped parsley or crouton on top of soup. Serve with toasted bread as a side dish.


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Meet Maggie

Hi I'm Maggie Zhu! Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. I take a less labor-intensive approach while maintaining the taste and look of the dish. I am originally from Beijing, and now cook from my Austin, Texas kitchen.

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8 thoughts on “Julia Child’s Cream of Mushroom Soup

  1. Pingback: Looking For Recipe For Pierogi Dough Using Sour Cream | Pizza Cooking

  2. Ryan

    As someone who has cooked this recipe by the book multiple times, and was only looking for the egg yolk to cream ratio, this recipe is exactly the Julia Child method distilled to normal english.

    1. Maggie Post author

      Thanks for your kind words Ryan! I adapt this recipe long time ago, but I remember I added a bit more cream than the cookbook, otherwise the soup won’t be very creamy. Hopefully the recipe is helpful 🙂

      1. Paul

        This is a very nice recipe and very close to the original. I used a tray of mixed varieties of mushrooms (Lidl sells them in Europe) which worked well though I think I would increase the proportion of mushrooms overall, but maybe not if those you use are strongly flavoured.

        I dug out Julia’s book while making this and I notice you doubled the amount of egg/cream mix. To be on the safe side I started off using half what you suggest and decided I wouldn’t want to add any more. It may depend on the type of cream and quality of eggs, it’s easy enough to start with two and decide whether to add more.

        It needs to be served at once as it’s pretty delicate once the eggs go in, but I’ve got some left over so I’ll try to reheat it gently in a bain marie.
        BTW, I think you forgot to mention adding the thyme along with the stock.

      2. Maggie Post author

        Hi Paul, thanks for your feedback! I doubled the cream because I found my soup was super thin. You’re right. It’s probably because the egg I used was very tiny, and the creamy wasn’t very rich.
        It’s a great idea to add multiple mushrooms into the soup. I have some dried wild mushrooms at home, so I’d love to try out a mixture of different types.
        Oops, I totally forgot about the thyme. Just updated the recipe. Thanks for taking time to share your cooking experience Paul! Talking about this soup makes me so hungry now! I haven’t cooked this soup for a long time and you just reminded me how good it is. Can’t wait to cook it again, with mixed varieties of mushrooms of course 🙂

      3. Paul

        As a footnote, gentle warming over a larger pan of boiling water worked perfectly as a way of reheating it several hours after making it. I took care to stir it gently so the edges didn’t boil.

      4. Maggie Post author

        This is great to know Paul! I never got to heat them up because I always finish a big pot myself. Next time I need to make a big batch. Great ti know the tip so I can heat it up properly 🙂