cream of mushroom soup a la jacques
(3 ratings)
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A five star recipe
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(3 ratings)
Ingredients For cream of mushroom soup a la jacques
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¾ lb fresh white mushrooms
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1 medium onion
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3 tbsp unsalted butter
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3 cups water
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2 knorr swiss beef bouillon cubes
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2 tbsp flour
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1 cup heavy whipping cream
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freshly ground white pepper
How To Make cream of mushroom soup a la jacques
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1Grind 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.
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