...this was the first course of our Christmas Dinner...and it was so very good - I love mushroom soup and thought that I made a pretty good 'from scratch' version already...but this mushroom soup definitely outshines any that I've had...
...begin by mincing some onion...
...as with so many of Julia's recipes you begin by cooking some onions slowly in butter (Earth Balance) until tender but not browned...
...add some flour...
...off heat add some stock - I used vegetable stock...
...separate the mushroom stems from the caps...
...and chop the stems...
...add the stems to the stock...
...and you can't see it here but my tea ball is in there with the parsley and thyme and bay leaf...
...let that cook for about 20 minutes occasionally skimming off the foam...
...thinly slice the mushroom caps...I used my handy-dandy Veg-O-Matic...
...add those to a pan of foaming butter (Earth Balance)...
...then add a little bit of lemon juice...
...and some salt...
...cover and cook slowly for 5 minutes...
...remove the tea ball (or sprigs of parsley if you did it that way) from the soup base...
...and strain the soup base - pressing the juice out of the mushroom stems...
...add the prepared mushroom caps to the soup base...
...and reheat to the simmer...
...add two flax seed goo eggs (about 4 tablespoons) to 1/2 cup of cream (soymilk enriched with 2 tablespoons of powdered soymilk)...
...whisk in some of the hot soup base...
...then add the 'egg' mixture to the pot of soup...
...just before serving - stir in some butter (Earth Balance)...
...isn't that pretty...
...thick and creamy...
...and oh so good - a perfect start to our Christmas Dinner...
Substitutions:
Earth Balance for Butter
Soymilk mixed with soymilk powder for the cream
Flax seed goo for the eggs
Vegetable stock for the stock
Recipe here: Mastering the Art of French Cooking
p. 40-41
