Champignon Soup Food

GERMAN CREAM OF MUSHROOM SOUP RECIPE

Steps:

• Peel and slice onions as thinly as practical.
• In a medium saucepan, sauté onion in 3 tablespoons unsalted butter until translucent. Add the sliced mushrooms. Sauté 5 minutes. Sprinkle 2 to 3 tablespoons all-purpose flour or brown rice flour over all, cook 1 minute, stirring. (Use more flour for a thicker soup.) All-purpose flour can be used if you are not allergic to it.
• Add 2 1/2 cups hot beef broth (preferably homemade but good-quality canned broth will do), bring to a boil, reduce heat and simmer 1 minute, stirring occasionally.
• Add 3 tablespoons heavy cream and reduce heat to lowest setting.
• Mix 2 large egg yolks with 2 tablespoons good-quality dry sherry and 1/3 cup crème fraîche. Temper egg yolk mixture with a few ladles of hot soup, whisking constantly. Then transfer the tempered egg-yolk mixture back into the soup. Heat through, whisking constantly, but do not boil. Pepper generously and salt to taste.
• This is commonly served with a French baguette .

MUSHROOM SOUP (SOUPE AUX CHAMPIGNONS)

Steps:

• Melt half of the butter in a large saucepan and add the onion and celery. Cook, stirring often, about two minutes. Add the mushrooms and lemon juice and stir. Cover and cook over low heat about 15 minutes.
• Sprinkle the mushroom mixture with flour and stir to coat evenly. Add the broth and stir. Simmer, uncovered, about 10 minutes.
• Pour and scrape the mixture into the container of a food processor. Process to a fine puree. Return the mixture to a saucepan and bring to the boil. Swirl in the remaining two tablepoons of butter and add a generous grinding of pepper. Add the wine and serve hot.