cream of mushroom soup a la jacques

Name: Cream of Mushroom Soup a La Jacques
Ingredients: - 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

(3 RATINGS)

43 Pinches

Lynnda Cloutier

Mission Viejo, CA

Updated on Aug 29, 2011

A five star recipe

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Ingredients

- 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

How To Make cream of mushroom soup a la jacques

Step 1

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.
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