Délices du dimanche: Soupe aux champignons (French Style)

Selon Martha Stewart, c'est une "French Mushroom Soup".  J'ai fais la moitié de la recette hier soir pour nos invités mais j'aurai dû avoir une plus grande poêle pour faire un peu plus "suer" les champignons...

French Mushroom Soup (for 12 servings)

• 1/2 cup minced onion
• 1/4 pound (1 stick) unsalted butter
• 6 tablespoons flour
• 12 cups rich chicken broth
• 2 sprigs parsley, plus finely chopped parsley for garnish
• 1/2 bay leaf
• Pinch of thyme
• 3 pounds mushrooms, trimmed and sliced very thinly
• 1/2 teaspoon salt
• 1 teaspoon lemon juice
• 4 egg yolks
• 1 cup whipping cream

Directions

1. Cook the onions in 4 tablespoons butter until soft. Stir in the flour and cook over low heat for 4 minutes without browning. Add the broth, blending it completely with the flour. Add the parsley sprigs, bay leaf, and thyme and simmer for 20 minutes.
2. Melt remaining 4 tablespoons butter in a large pan. Toss the mushrooms in the butter with salt and lemon juice and cook 5 minutes. Add the mushrooms to the broth and simmer 5 minutes. If not to be used immediately, set aside.
3. Reheat to a simmer. Beat the egg yolks and cream until blended. Stir a cupful of the hot coup into the cream mixture. Add the cream to the soup and heat to below the simmer. (If the soup simmers, the yolks will curdle.) Taste for seasoning. Serve immediately, garnished with chopped parsley.

Comments

[Hélène]

Ca à l'air super bon. J'aime bien les dimanches avec tes recettes. Tu dois ajouter une photo. Ca serait intéressant. Bonne journée.