Go Back
–+ servings
Julia Child's Cream of Mushroom Soup - Making the classic dish with an easier, shortened approach and less cooking time. {Gluten Free}

Julia Child's Cream of Mushroom Soup

By Maggie Zhu
5 from 13 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Making the classic dish with an easier, shortened approach and less cooking time.

Ingredients

  • 1 lb (450 g) white or brown mushrooms , sliced
  • 5 tablespoons butter , divided
  • 1/2 white onion , minced
  • 3 tablespoons all-purpose flour
  • 4 cups chicken stock
  • 1 teaspoon dried parsley
  • 1 bay leaf
  • Pinch of thyme
  • 1/4 teaspoon salt
  • 4 egg yolks (Optional) (*Footnote 1 & 2)
  • 1/4 cup heavy cream
  • parsley or croutons , for garnish (Optional)

Instructions

  • Heat 3 tablespoons butter in a 3.5-quart dutch oven or heavy duty pot over medium heat. Add onion and turn to medium-low heat. Cook and stir onion until tender and translucent, about 8 minutes. Do not brown the onion.
  • Add flour and continue stirring over medium-low heat for 3 minutes, until flour and onion are well combined.
  • Add chicken stock, about one cup at a time. Stir constantly until it forms a silky paste and starts simmering.
  • Add the parsley, bay leaf, and thyme. Simmer over medium-low heat, partially covered, for 15 to 20 minutes, until the soup reaches the desired thickness.
  • While simmering the broth, cook the mushrooms. Melt the remaining 2 tablespoons of butter in a large skillet until the butter starts to bubble. Add mushroom slices and season with salt. Stir a few times to mix well. Cook, stirring occasionally, until the mushrooms are browned, about 5 minutes. Add the mushrooms into the soup.
  • Combine the egg yolks (if using) and heavy cream in a small bowl and beat until mixed well. Slowly add the cream-yolk mixture into the broth. Adjust the seasoning with salt and more cream if necessary. Heat over lowest heat for another 5 minutes. Do not bring the soup to a simmer.
  • Garnish with chopped parsley or croutons. Serve hot.

Notes

  1. The original recipe uses egg yolks to create a thicker soup. When I want a lighter soup, I use just heavy cream and skip the egg yolks. It produces a satisfying soup that is almost as creamy.
  2. The nutrition facts are calculated without any egg yolks or toppings.

Nutrition

Serving: 1serving, Calories: 119kcal, Carbohydrates: 11.4g, Protein: 4.5g, Fat: 6.4g, Saturated Fat: 3.7g, Cholesterol: 18mg, Sodium: 922mg, Fiber: 1.1g, Sugar: 3.3g