French mushroom soup

By mmcspencer

Martha

Ingredients

• 1/2 cup minced onion
• 1 stick unsalted butter
• 6 tablespoons flour
• 12 cups chicken broth
• 2 sprigs parsley
• 1/2 bay leaf
• pinch thyme
• 3 pounds mushrooms sliced very thin
• 1/2 teaspoon salt
• 1 teaspoon lemon juice
• 4 egg yolks
• 1 cup whipping cream

Preparation

Step 1

In large pot, cook onions in 4 tablespoons butter until soft. Stir in flour. Cook over low heat for 4 minutes without browning. Add broth, blending it to completely with flour. Add parsley, bay leaf and thyme. Simmer 20 minutes.

Melt remaining butter in another pan. Toss mushrooms with salt and lemon juice. Cook 5 minutes. Add the mushrooms to the broth and simmer 5 minutes. If not to be used immediately, set aside.

Reheat to a simmer. Beat the egg yolks and cream until blended. Stir a cupful of the hot coup into the cream mixture. Add the cream to the soup and heat to below the simmer. (If the soup simmers, the yolks will curdle.) Taste for seasoning. Serve immediately, garnished with chopped parsley.