I decided not to go with a bouillabaisse since it seemed more of a spring or summer dish. Instead, I settled on this elegant mushroom soup, combining two recipes I found online.
The soup was a success. You don't need a big bowl since the flour, cream, and butter make it a filling soup. This is a good special occasion soup that can be part of a larger, multi-course dinner. Perfect for the holidays.
French Mushroom Soup
- 1/2 medium onion - minced
- Butter - 1/2 cup
- Flour - 5-6 tablespoons
- 12 cups broth
- Parsley - a few sprig plus some leave chopped for garnish
- 1 bay leaf
- 3 lbs. mixed mushrooms - cremini, shiitake, oyster
- 4 egg yolks
- heavy cream - 1 cup
- white wine - 1 cup
- salt - 1 tsp. or to taste
- white pepper - 1/2 - 1 tsp.
- finishing salt and pepper
Directions:
- Prepare and cook onion in 4 tbsp. butter in a large stockpot over medium heat until soft.
- Add the flour and stir for a few minutes. Do not let it brown.
- Pour in some of the stock and stir until flour is dissolved. Add the remaining stock.
- Add the bay leaf and parsley sprigs and simmer for 20 minutes.
- Strain the mixture into another stockpot.
- In a large skillet, heat the remaining butter over medium heat.
- Add the mushrooms and season with salt, pepper, white pepper and cook until they have softened and browned.
- In a large bowl, whisk the egg yolks and the cream together. While whisking, add a cup of the simmering soup to the bowl. Add to soup and keep the temperature low so the yolks don't curdle.
- Let it simmer and season to taste.
- Using a slotted spoon, remove about half of the mushrooms to a bowl.
- Puree the soup with the remaining mushrooms with an immersion blender. Add back the reserved mushrooms and stir to mix.
- Ladle soup into bowls, add a pinch of finishing salt, and garnish with chopped parsley.
- Serves 12.
