Mushroom Soup (Soupe Aux Champignons)
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons butter
- 1cup coarsely chopped onion
- 1cup finely chopped celery, optional
- 1¼pounds mushrooms, thinly sliced, about 7 cups
- Juice of 1 lemon
- ¼cup flour
- 6cups rich, unsalted chicken, veal or beef broth
- Freshly ground black pepper to taste
- ¼cup dry Sherry wine
Nutritional analysis per serving (6 servings)
167 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 9 grams protein; 497 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt half of the butter in a large saucepan and add the onion and celery. Cook, stirring often, about two minutes. Add the mushrooms and lemon juice and stir. Cover and cook over low heat about 15 minutes.
- Step 2
Sprinkle the mushroom mixture with flour and stir to coat evenly. Add the broth and stir. Simmer, uncovered, about 10 minutes.
- Step 3
Pour and scrape the mixture into the container of a food processor. Process to a fine puree. Return the mixture to a saucepan and bring to the boil. Swirl in the remaining two tablepoons of butter and add a generous grinding of pepper. Add the wine and serve hot.
Private Notes
Comments
It was very good but too lemony. I'd cut the lemon juice in half next time.
I would suggest adding a few other spices. I added a little sea salt, thyme, and sage. I also omitted the last addition of butter and did some cornstarch instead.
Substituted balsamic vinegar for dry sherry. Pretty good but a little intense; use half as much if making this substitution.
This is so delicious - simple and crave worthy. I haven’t made it in ages but a mushroom soup we had on vacation made us think of it once again. I don’t remember the lemon though. Craig Claiborne knew what he was doing and his recipes stand the test of time. Try the Baked Fondue (Shrimp?) - everyone loves loves loves it!
I wish that I had skipped the celery. It didn't "fit". Even puréed it was too obvious. I went out and bought more mushrooms, caramelized more onions-- to create additional layers. I also added 5 smushed juniper berries (removing them before serving) into the soup as it was warming. Ultimately I got the taste where I wanted it-- but the celery got in my way.... not the amount of flour.
Have never made a Claiborne recipe that I did not love…until now. Fortunately I had only added the sherry to a small sample of the soup. To save my fabulous wild mushrooms I turned this into chicken soup.
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