Escoffier Cream of Mushroom Soup

Name: Escoffier Cream of Mushroom Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: European
Ingredients: 1 oz butter; 1 oz AP flour; 2 cups chicken stock; 8 oz Baby Bella mushrooms; 2 oz diced shallots; 1 oz butter; 2 tbsp heavy whipping cream; Salt and pepper to taste

7 steps

Prep:15minCook:25min

This recipe is a classic preparation of French cream of mushroom soup. It tastes very good when made with Baby Bella mushrooms. If you use a powerful blender like Vitamix or Blendtec, the texture of the soup will be silky smooth and lift the soup to another level of deliciousness. Serve this soup as an appetizer or a main dish. You can adjust the liquidity to your taste or make it thick and serve as a sauce.

Updated at: Thu, 17 Aug 2023 10:38:01 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories334.6 kcal (17%)

Total Fat20.3 g (29%)

Carbs28 g (11%)

Sugars8.5 g (9%)

Protein12.2 g (24%)

Sodium745.4 mg (37%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

for veloute

1 ozbutter

1 ozAP flour

2 cupschicken stock

for soup

8 ozbaby bella mushrooms

2 ozshallots

diced

1 ozbutter

2 Tbspheavy whipping cream

Instructions

Step 1

Make the veloute. Heat the stock to a bare simmer. In another pot, heat the butter until foaming, and stir in the flour. Stirring all the while, let it cook for a few minutes over medium heat. It shouldn’t be brown. When you smell the aroma of cookies, whisk the hot stock into the roux and let this simmer for 20 minutes, stirring. It should slowly cook down by at least 1/3 of its volume.

Step 2

Slice the mushrooms. Save a few beautiful slices for garnishing. Fry them in butter and reserve for serving.

Step 3

Mince the rest of the mushrooms and shallots. Sauté them in butter over medium heat with a touch of salt until the shallots are translucent and the mushrooms give up their juices to evaporate.

Step 4

Add veloute, and stir well to combine. Lower the heat to a minimum and let it simmer for 25-30 minutes, stirring 3-4 times.

Step 5

Use a blender or a food processor to puree the soup. Return it to the pot, and bring it to boiling. Reduce the heat.

Step 6

Temper heavy cream with ¼ cup of hot soup. Add tempered cream to the soup and stir. Balance the taste by adding some salt and freshly ground black pepper. Squeeze 1 Tbs of lemon juice and add it to the soup 1 tsp at a time to balance the milk fats.

Step 7

Serve piping hot, garnished with fried slices of mushrooms and sprinkled with cream.