Ingredients

The following ingredients have 4 Servings
  • 1 lb (450 g) white or brown mushrooms (, sliced)
  • 5 tablespoons butter (, divided)
  • 1/2 white onion (, minced)
  • 3 tablespoons all-purpose flour
  • 4 cups chicken stock
  • 1 teaspoon dried parsley
  • 1 bay leaf
  • Pinch of thyme
  • 1/4 teaspoon salt
  • 4 egg yolks ((Optional) (*Footnote 1 & 2))
  • 1/4 cup heavy cream
  • parsley or croutons (, for garnish (Optional))

Instruction

  • Heat 3 tablespoons butter in a 3.5-quart dutch oven or heavy duty pot over medium heat. Add onion and turn to medium-low heat. Cook and stir onion until tender and translucent, about 8 minutes. Do not brown the onion.
  • Add flour and continue stirring over medium-low heat for 3 minutes, until flour and onion are well combined.
  • Add chicken stock, about one cup at a time. Stir constantly until it forms a silky paste and starts simmering.
  • Add the parsley, bay leaf, and thyme. Simmer over medium-low heat, partially covered, for 15 to 20 minutes, until the soup reaches the desired thickness.
  • While simmering the broth, cook the mushrooms. Melt the remaining 2 tablespoons of butter in a large skillet until the butter starts to bubble. Add mushroom slices and season with salt. Stir a few times to mix well. Cook, stirring occasionally, until the mushrooms are browned, about 5 minutes. Add the mushrooms into the soup.
  • Combine the egg yolks (if using) and heavy cream in a small bowl and beat until mixed well. Slowly add the cream-yolk mixture into the broth. Adjust the seasoning with salt and more cream if necessary. Heat over lowest heat for another 5 minutes. Do not bring the soup to a simmer.
  • Garnish with chopped parsley or croutons. Serve hot.