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
- 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.
- Add flour and stir over medium heat for 3 minutes without browning.
- 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.
- Add 2 tbs butter, lemon juice, and cook 5 minutes.
- 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.
- 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}
- Combine all in mixer, slowly.
- Drop onto a greased cookie sheet.
- 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. 🙂
wow! this looks so good. im sure to try this out.
cream of mushroom is amazing!
thanks