Cream of Mushroom Soup
Editor's Note: On a cold winter's night, is there anything more comforting than a bowl of homemade soup? When the temperature dips, you'll want to warm up inside and out with Julia Child's recipe for Cream of Mushroom Soup. This easy soup recipe is hearty and delicious, and uses only 11 ingredients. You'll love the earthy flavor of each spoonful of this soup! The next time you want to prepare a dish that will remind you of home, keep this easy soup recipe at your fingertips. You'll love making this classic comfort food this fall and winter! Don't forget to impress your coworkers by reheating leftovers in the office kitchen the next day.
Serves2 quarts (6 servings)
Total Timeunder 1 hour
One Pot MealYes
OccasionBuffet, Buffet Meal, Card Night, Casual Dinner Party, Family Get Together, Formal Dinner Party
Recipe CourseHot Appetizer, Side Dish
Taste and TextureCreamy, Herby, Rich, Umami
Type of DishHot Soup, Soup
- 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 crème fraîche, 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
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