← Back to Search Results
sauteeing
Cream of Mushroom Soup

Photo by: Joey DeLeo
Comments: 0
 

Recipe

Yield: About 2 quarts (6 servings)

Ingredients

  • 4 tablespoons butter
  • 1 cup minced onion or white of leek
  • ¼ cup flour
  • 1 cup hot chicken stock
  • 6 cups milk
  • 1 quart fresh mushrooms, trimmed, washed, and diced
  • ¼ teaspoon dried tarragon leaves
  • ½ cup or more heavy cream, sour cream, or creme fraiche  optional
  • Salt and freshly ground white pepper
  • Drops of lemon juice, optional
  • Sprigs of fresh tarragon or slices of sautéed fresh mushroom caps, for garnish

Directions

The Soup Base: Sauté the onion or leek slowly with the butter in a heavy-bottomed covered saucepan, for 7 to 8 minutes, until tender and translucent. Blend in the flour and cook slowly 2 or 3 minutes, stirring. Off heat, gradually whisk in the hot stock. Bring to the simmer over moderate heat, and whisk in the milk.

The Mushrooms: Blend in the mushrooms and dried tarragon, and simmer 20 minutes, stirring frequently to prevent scorching. Stir in optional cream, simmer briefly, then season to taste, adding drops of lemon juice if needed. Garnish with tarragon sprigs, or with sautéed mushroom slices floated on each serving.


© 2000 Julia Child
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving, and does not include sprigs of fresh tarragon or slices of sautéed fresh mushroom caps, for garnish.

312kcal (16%)
474mg (20%)
22g
1g
20g (31%)
0g
12g (59%)
5g
1g
56mg (19%)
17g
12g
38mg
642mg
211mcg RAE (7%)
4mg (6%)
310mg (31%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
west-coast-cooking West Coast Cooking
by Greg Atkinson
mexican-everyday Mexican Everyday
by Rick Bayless
lidias-italy Lidia's Italy
by Lidia Bastianich
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
mom-a-licious Mom-a-Licious
by Domenica Catelli
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
baked-explorations Baked Explorations
by Matt Lewis
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?