Julia Child’s Cream of Mushroom Soup | Jamie & Julia


Perfect cream of mushroom soup from the master of French Cooking, Julia Child. #juliachild #soup #jamieandjulia Mastering the Art of French Cooking Vol 1 & 2: 🚩I’m on Instagram 🚩Support the Channel on Patreon! 🚩I have Merch! 🚩What I Use (Amazon Store) Music: ______________________ ingredients: (Mastering the Art of French cooking vol.1) 500 grams (16 ounces) mushrooms 5 tablespoons butter 1/2 white onion, chopped 3 tablespoons all-purpose flour 6 cups chicken stock 1 bay leaf pinch of thyme 1/4 teaspoon salt 1 teaspoon lemon juice 4 egg yolks 1/2 cup heavy cream chopped parsley on top .





  1. The one thing I dislike with so many of these Childs recipes is the food waste. "Yeah, we're just gonna take all these tasty ingredients, soak them for a while to make flavored liquid, then dump out all the ingredients and keep the liquid." Like.. could you not? What a time of excess and waste. Jeeze.

  2. Two things to anyone who gets upset about washing mushrooms…so the F what? They are literally going in a soup, so what if they have absorbed some water? Secondly, if you are sauteing them then check out boiling mushrooms. I just learned about it recently and it makes much better mushrooms anyways. So either way its a non-issue. (Boiling mushrooms is to submerge them in water, boil all the water away and then saute them in the same pan. The mushrooms come out noticeably better and it is much easier to cook them evenly)

  3. The no-wash mushroom crowd are adhering to a myth that has absolutely no basis in fact. Julia washed her mushrooms, Jacques Pepin always washed his mushrooms (and explained how and why), Alton Brown did an experiment on one of his shows demonstrating that the act of washing mushrooms does not result in water-sodden mushrooms.

    There is so much non-empirical nonsense in cookery today.

    As Jacques says, "If they're dirty, wash them."

  4. I make this soup all the time, piece of advice, add in some wild mushrooms like porcinis or lion's mane, or oysters if you can find them… Or even a couple of slices of truffles! You can even use the dried version for this without issue. Makes a lot of difference on the taste!