Paris Mushroom Soup Recipes

Steps:

• Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
• Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
• Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
• Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.

Steps:

• Soup-melt 1 tablespoon butter in a large Dutch oven or soup pot over low heat.
• Toss in the onions and garlic, season with salt and white pepper; cook, stirring often, for about 5 minutes, until the vegetables are soft.
• Add in the mushrooms and remaining tablespoon butter; increase heat to medium; cook, continuing to stir, for another 3 minutes, until the mushrooms release their liquid.
• Increase heat to high and cook until almost all the liquid evaporates.
• Add in the wine and let it boil until it almost evaporates.
• Toss the herbs into the pot; add in the broth, and bring to a boil.
• Decrease the heat, cover the pot almost completely, and cook at a gentle simmer for 20 minutes.
• Pull out the rosemary sprig (it will have lost its leaves).
• Working in small batches in a blender or food processor, puree the soup until it is very smooth; or use an immersion blender (blender will give you the smoothest texture).
• Taste for salt and white pepper.
• Pour the soup back into the pot and heat it gently; it shouldn't boil, but it should be very hot.
• Salad-divide the mushrooms, scallions, parsley, and chives among six soup plates; season lightly with salt and white pepper.
• Ladle the soup into the soup plates, and top each with a dollop of creme fraiche, if desired.

Steps:

• Cook onions in 4 tablespoons butter in a large stockpot over medium heat until soft, 4 to 5 minutes. Stir in flour and cook over low heat for 4 minutes without browning. Add the stock, blending it completely with the flour. Add the parsley, bay leaf, and thyme, and simmer for 20 minutes. Strain into a second pot.
• In a large skillet, heat remaining 4 tablespoons butter over medium heat. Add the cremini mushrooms and season with salt. Cook until softened, and then add the shiitake and oyster mushrooms. Season with salt and lemon juice and cook until mushrooms are deep golden brown, 8 to 10 minutes.
• Reheat stock mixture to a simmer. Whisk the egg yolks and cream until blended. While whisking, slowly add a cupful of the hot soup into the cream mixture and add back to the soup and heat to just below a simmer (if the soup simmers, the yolks will curdle). Add the cooked mushroom mixture and stir to combine. Serve garnished with parsley.