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Pete's Cream of Mushroom Soup
Created by AndrewM, Monday, 11 January 2010


Rich and creamy, a crowd pleaser.

At a glance
  • 1/4 C. yellow onion, finely minced
  • 3+2 T. butter
  • 3 T. flour
  • 6 C. chicken broth
  • 1/4 t. dry thyme
  • salt and pepper
  • 2 C. of dried Porcini (Cep, King, Boletus edulus)
  • 1/2 teaspoon salt
  • 1 t. lemon juice
  • 2 egg yolks
  • 1 C. whipping cream
  1. Place dried mushrooms in enough boiling water to cover and re-hydrate for at least 30 minutes.
  2. Melt 3 T. butter in a saucepan and saute the onions slowly for about 8 - 10 minutes until tender and translucent.
  3. Add the flour and stir over moderate heat for about 3 minute without browning.
  4. Whisk in the broth and blend it thoroughly with the flour.
  5. Season to taste.
  6. Drain mushroom water into broth mixture, squeezing any extra water out of the mushrooms as well, and avoiding any grit.
  7. Simmer partially covered for 20 minutes, skimming occasionally.
  8. meanwhile, chop the mushrooms fine.
  9. In another saucepan, melt the 2 T. butter and add the chopped mushrooms, salt and lemon juice.
  10. Cook slowly for about 5 minutes.
  11. Pour the mushrooms and their cooking liquid into the saucepan with the soup base.
  12. Simmer for 10 minutes.
  13. Whisk together the egg yolks and the cream mixture.
  14. Temper the egg mixture with small amounts of the soup base, and then add the mix to pot.
  15. Stir soup over moderate heat for a minute or two to thicken the eggs, but DO NOT LET SOUP COME TO SIMMER.
  16. Adjust seasonings
Additional Tips

Adapted from Mastering the Art of French Cooking by Julia Child. It will work with almost any dried rich mushroom.

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