Cream of Mushroom Soup a La Jacques

Cream Of Mushroom Soup A La Jacques Recipe

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Lynnda Cloutier


A five star recipe


★★★★☆ 3 votes



  • ·
    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


  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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About Cream of Mushroom Soup a La Jacques

Course/Dish: Cream Soups

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