Julia Childs Cream Of Mushroom Soup Food

JULIA'S CREAM OF MUSHROOM SOUP

Steps:

• Melt 3 T butter in a saucepan and saute the onions slowly for about 8 - 10 minute Do not brown, just get them tender.
• Add the flour and stir over moderate heat for about 3 minute without browning.
• Off heat, beat in the boiling stock or broth with a wire whisk and blend it thoroughly with the flour. Season to taste. Stir in the mushroom stems.
• Simmer partially covered for 20 minutes, skimming occasionally.
• Strain mixture through a fine sieve, pressing juices out of the mushroom stems. I do this by placing the sieve over a large saucepan, letting the juices collect in the pan. Discard the stems and onions in the sieve.
• In another saucepan, melt the 2 T butter.
• Add the sliced mushroom caps, salt and lemon juice.
• Cook slowly for about 5 minutes.
• Pour the mushrooms and their cooking liquid into the saucepan with the strained soup base.
• Simmer for 10 minutes.
• *If you're not serving this immediately, set aside, uncovered, with a spoonful of cream or milk filming the surface. Reheat to simmer jut before proceeding.
• Beat the 2 egg yolks and 1/2 - 3/4 C cream in a mixing bowl. Add the hot soup by ladle-fuls until a cup has been added. Gradually add this back into the simmering soup.
• Stir soup over moderate heat for a minute or two to poach the eggs, but do not let soup come near a simmer.
• Correct seasoning.
• Off heat, stir in the remaining butter by spoonfuls, if desired.

SAUTEED MUSHROOMS (JULIA CHILD)

Steps:

• Heat the butter and oil in a skillet over high heat. It is hot enough when the foam on the butter has begun to subside.
• Add the mushrooms and saute for 4-5 minutes or until they begin to brown.
• Add the shallots and saute over moderate heat for 2 more minutes. Serve.

MUSHROOM QUICHE OR GRATIN - ADAPTED FROM JULIA CHILD

Steps:

• To partly bake the pastry shell: Bake in middle of oven at 400 degrees F. for 8-9 minutes.
• To make the mushroom filling:.
• Preheat oven to 375 degrees F. Place oven rack in upper third of oven.
• Saute mushrooms in butter until they exude their juices, the liquid evaporates and the mushrooms are starting to brown slightly.
• Mix together mushrooms, onion, salt and lemon juice; set aside.
• Beat together eggs, milk, nutmeg and pepper. Gradually stir in mushroom mixture. Check seasoning.
• Pour into pastry shell. Sprinkle cheese on top. Place on baking sheet.
• Bake 25-30 minutes or until puffed and browned.