Cream Of Mushroom Soup A La Jacques Recipe

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Cream of Mushroom Soup a La Jacques

Lynnda Cloutier


A five star recipe

pinch tips: How to Perfectly Cook Fish in a Pan




¾ lb fresh white mushrooms
1 medium onion
3 tbsp unsalted butter
3 cups water
2 knorr swiss beef bouillon cubes
2 tbsp flour
1 cup heavy whipping cream
freshly ground white pepper

Directions Step-By-Step

Grind mushrooms and onions in a food processor or meat grinder. Melt 1 T. butter in large pan over medium high heat. Add mushroom mixture and cook, stirring constantly, until all water evaporates. Add water and bouillon cubes to mushroom mixture; boil soup for 10 minutes. Meanwhile, combine flour and remaining 2 T. butter until a paste forms. (Beurre Marie). Whisk Beurre Marie into soup, whisking until soup thickens. Add heavy cream to soup and bring it to a boil. Skim top as the soup boils. Season soup heavily with white pepper. Serve soup in bowl accompanied by crusty French bread. Note: 1/2 cup whole milk and 1/2 cup cream can be substitute for the 1 cup cream.

About this Recipe

Course/Dish: Cream Soups