Imen Dridi Julia Child’s Mushroom Soup is made with a blend of earthy mushrooms, onions, butter, flour, chicken stock, herbs, egg yolks, and cream, crafting a velvety texture and rich flavor profile that’s ready in just 30 minutes!
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🧡 Why You’ll Love This Mushroom Soup Recipe:
- Rich, earthy flavor from fresh mushrooms.
- Velvety texture enhanced by creamy egg yolks and heavy cream.
- Aromatic herbs like thyme and parsley add depth.
- Versatile: Serve as a starter or a hearty main dish.
❓ What Is Julia Child’s Mushroom Soup Recipe?
Julia Child’s Mushroom Soup combines sautéed mushrooms, onions, flour, chicken stock, herbs, egg yolks, and cream for a rich, velvety texture. A classic French-inspired dish, perfect for any occasion.
🧅 Julia Child Mushroom Soup Ingredients
- 1 lb (450 g) white or brown mushrooms, sliced
- 5 tablespoons butter, divided
- 1/2 white onion, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken stock
- 1 teaspoon dried parsley
- 1 bay leaf
- Pinch of thyme
- 1/4 teaspoon salt
- 4 egg yolks (Optional) (*Footnote 1 & 2)
- 1/4 cup heavy cream
- parsley or croutons, for garnish (Optional)
🥘 How To Make Julia Child Mushroom Soup
- In a heavy-duty saucepan or Dutch oven that holds 3.5 quarts of liquid, melt 3 tablespoons of butter over medium heat. Reduce heat to medium-low and stir in onion.
- Cook the onion while stirring until translucent and tender, about 8 minutes. Keep the onion from browning.
- Pour in the flour and stir constantly for 3 minutes over medium-low heat, or until the flour and onion are thoroughly mixed.
- Toss in the chicken broth, measuring out a cup each time. Constantly stir until it thickens into a paste and begins to simmer.
- Chop the thyme, bay leaf, and parsley and add them. Reduce heat to medium-low and simmer, partially covered, for 15 to 20 minutes, or until soup thickens to your liking.
- Cook the mushrooms in the liquid as it simmers. In a large skillet, melt the remaining 2 tablespoons of butter until it begins to boil.
- Toss in the sliced mushrooms and sprinkle with salt. Stir briefly to thoroughly combine. Brown the mushrooms in a skillet over medium heat, stirring once or twice, for approximately 5 minutes. Toss the mushrooms into the soup as well.
- Beat the heavy cream and egg yolks (if using) together in a small bowl until thoroughly combined. Stir the cream-yolk mixture slowly into the soup.
- Taste and add salt and additional cream as needed for seasoning. Keep it on low for an additional 5 minutes. Avoid bringing the soup to a simmer.
- Sprinkle chopped parsley or croutons on top. Warm up and enjoy!
💭 Recipe Tips
- Use fresh mushrooms for the best flavor and texture.
- Don’t rush the process of browning the mushrooms for a richer flavor.
- Adjust the thickness of the soup by simmering longer for a thicker consistency.
- For a lighter version, omit the egg yolks and reduce the amount of cream.
🍤 What To Serve With Mushroom Soup?
Serve mushroom soup with green beans, garlic croutons, charro beans, quinoa, rice pilaf, broccoli and cauliflower, stuffed cabbage, tostada, rosemary bread, coconut shrimp, steak bites, arugula salad, cheese and onion sandwich, and roast potatoes.
🎚 How To Store Leftovers Mushroom Soup?
- In The Fridge: Keep leftover mushroom soup in a sealed container for 3 to 4 days.
- In The Freezer: Freeze leftover mushroom soup in a freezer-safe container for up to 4 months.
🥵 How To Reheat Leftovers Mushroom Soup?
- Stove: Reheat leftover mushroom soup gently in the saucepan for 3 minutes over low heat, stirring occasionally until heated through.
- Microwave: Heat leftover mushroom soup in short 30-second intervals, stirring in between, until warmed.
FAQs
What’s the difference between mushroom soup and cream of mushroom soup?
Cream of mushroom soup incorporates cream or milk for its base, while golden mushroom soup typically utilizes meat or vegetable stock.
Why does my mushroom soup taste bland?
Enhance your mushroom soup’s flavor by adding a splash of rice vinegar or cider vinegar to balance and elevate its taste.
Should I use mushroom stems in soup?
Yes, mushroom stems can add flavor and texture to soup, enhancing its depth and richness.
How do you thicken mushroom soup?
Thicken mushroom soup by adding flour, cornstarch, or a starchy substitute, gradually whisking into the broth for desired consistency.
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Julia Child Mushroom Soup Nutrition Facts
Amount Per Serving
- Calories 161
- Total Fat 9g
- Saturated Fat 2.6g
- Cholesterol 9.9mg
- Sodium 903mg
- Potassium 275mg
- Total Carbohydrate 14g
- Dietary Fiber 0.7g
- Sugar 6.6g
- Protein 5.8g
Julia Childs Mushroom Soup
Description
Julia Child’s Mushroom Soup is made with a blend of earthy mushrooms, onions, butter, flour, chicken stock, herbs, egg yolks, and cream, crafting a velvety texture and rich flavor profile that’s ready in just 30 minutes!
Ingredients
Instructions
- In a heavy-duty saucepan or Dutch oven that holds 3.5 quarts of liquid, melt 3 tablespoons of butter over medium heat. Reduce heat to medium-low and stir in onion.
- Cook the onion while stirring until translucent and tender, about 8 minutes. Keep the onion from browning.
- Pour in the flour and stir constantly for 3 minutes over medium-low heat, or until the flour and onion are thoroughly mixed.
- Toss in the chicken broth, measuring out a cup each time. Constantly stir until it thickens into a paste and begins to simmer.
- Chop the thyme, bay leaf, and parsley and add them. Reduce heat to medium-low and simmer, partially covered, for 15 to 20 minutes, or until soup thickens to your liking.
- Cook the mushrooms in the liquid as it simmers. In a large skillet, melt the remaining 2 tablespoons of butter until it begins to boil.
- Toss in the sliced mushrooms and sprinkle with salt. Stir briefly to thoroughly combine. Brown the mushrooms in a skillet over medium heat, stirring once or twice, for approximately 5 minutes. Toss the mushrooms into the soup as well.
- Beat the heavy cream and egg yolks (if using) together in a small bowl until thoroughly combined. Stir the cream-yolk mixture slowly into the soup.
- Taste and add salt and additional cream as needed for seasoning. Keep it on low for an additional 5 minutes. Avoid bringing the soup to a simmer.
- Sprinkle chopped parsley or croutons on top. Warm up and enjoy!
Notes
- Use fresh mushrooms for the best flavor and texture.
Don’t rush the process of browning the mushrooms for a richer flavor.
Adjust the thickness of the soup by simmering longer for a thicker consistency.
For a lighter version, omit the egg yolks and reduce the amount of cream.
