Have you ever tasted a real cream of mushroom soup?  No, not the kind from a can.  🙂  As I began reading through Julia’s recipes in Mastering the Art of French Cooking, I couldn’t help but mouth-water over the potential for this creamy soup.  Don’t let it fool you, it is a rich soup that really can be most of your meal. 

potage veloute aux champignons {cream of mushroom soup}

1/4 c minced onions
6 tbs butter
3 tbs flour {i used spelt flour}
6 c stock (chicken/veggie)
2 parsley sprigs
1/2 bay leaf
1/8 tsp thyme
salt + pepper to taste
1 lb fresh mushrooms
1 tsp lemon juice
2 egg yolks
1 c coconut milk {instead of cream}
3 tbs fresh parsley

1. In a heavy sauce pan {i used my new creuset – thx mom!}, cook onions slowly in 3 tbs butter for 8-10 minutes, till tender but not browned.
2. Add flour and stir over medium heat for 3 minutes without browning.
3. Off heat, beat in the boiling stock and blend thoroughly with the flour.  {i had a hard time with this…not to worry…it still turned out delish}.  Stir in mushroom stems and simmer 20 minutes or more. 
4. Add 2 tbs butter, lemon juice, and cook 5 minutes.
5. Beat eggs and add with coconut milk to soup in spoonfuls.  Cook on medium to poach eggs for a minute or two, without allowing it to simmer.
6. When serving, decorate with parsley.

serves 4-6

rice flour cheddar n herb biscuits

1/2 c butter, softened
1 c rice flour {i blended whole rice in the blendtec}
1 1/4 tsp xanthan gum
1 tbs baking powder
1/2 tsp baking soda
1/2 tbs raw sugar
1/2 tsp salt
3/4 c almond milk
1 tsp vinegar
1 c white cheddar cheese, shredded
2 tsp mix of dried herbs {i used marjoram, rosemary, & thyme}

1. Combine all in mixer, slowly. 
2. Drop onto a greased cookie sheet.
3. Bake at 375 for 15 minutes.

makes 8-10 biscuits

As for the leftover soup…

I simmered chicken breasts in the creuset with the left over soup on the stove for about 15 -2o minutes.  I didn’t lift the lid till it was time to eat, so the chicken was very moist and tasted great with some brown rice.  🙂