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

so i'm cooking all the recipes from this cookbook mastering the art of french cooking from julia child i'm jamie this is jamie and julia oh bon appetit let's cut right to the chase i'm making a cream of mushroom soup potage vellute or champignon a fine rich mushroom soup for grand occasions let's make hey we need an onion roughly chopped dutch oven one and a half ounces a little over 40 grams of butter nothing but net a little under medium heat because i'm going to cook the onions slowly in the butter around 10 minutes or so until they have softened but they haven't browned so one pound 450-ish grams of mushrooms so i chose these mushrooms over the white mushrooms because i think it's just dealer's choice pick whatever mushroom you want to work with but i chose these ones because the finished dish isn't going to have a lot of color to it so if i can just add a little extra to to the dish in the end then i think that's going to be best for everyone bull me thank you one thing i get the most hate for on this channel is washing my mushrooms in water you know people seem to really have a problem with that uh they throw around terms like never wash your mushrooms it's like why is are they going to come alive or something julia states in this cookbook all the time to wash the mushrooms and on her show i have a clip that i'm going to link right here i want to show you about washing them because that's important to wash them you dump them in the water like that i'll move this over here and you move lift them up with your hands and any sand that's in them will drop down to the very bottom then when they're all washed then when they're all washed she says it's okay to wash the mushrooms so you know i think it's just up to whoever's cooking just if you don't want to wash your mushrooms you want to just wipe them off then go for it i don't really care but i wash my mushrooms just because there's a lot of on them and the way i do it is like this i just dunk them into the water and just rub a dubbed up i know mushrooms have a lot of liquid in them and they retain a lot of liquid when you do this but i'm not too worried about it they've got to be absolutely dry so you take a nice clean towel and you dry them off we're all good here look it's all good they're all clean now never wash the mushrooms okay so what do i do here i have to i gotta chop the stem off each one of these mushrooms just like that these mushrooms don't really have a whole lot of stems going on here so i'm just gonna work with whatever i got just chop it all up 1200 milliliters two and a half pints of chicken broth because i'm using broth not stock i gotta add in a bay leaf a few sprigs of parsley and about 1 8 teaspoon of thyme and bring that to a boil so that's one and a half ounces 50 grams of all-purpose flour in with the onions and stir that turn the heat up to moderate for three minutes have the heat off on the onions and i'm gonna bring in that hot pour in the boiling broth as well as those chopped up mushroom stems salts pepper the heat goes back on lid goes on kind of partially and i'm going to simmer this for 20 minutes so with the uh okay with the me with the mushroom tops i need to thinly very thinly slice these up like we're talking like that's thin thin [Music] too thin [Music] i varied it up some are super thin some are kind of thin but they're thin in my saucepan i'm gonna add around one ounce 25-ish grams of butter and bread and melt this over there in go the mushroom caps a little salt about a teaspoon of lemon juice okay let's mix that all together medium-high heat should be good lid goes on for five minutes okay so i'm gonna need a strainer great um also a bowl please yes okay and with these two devices here i need uh devices um after 20 minutes of this simmering i need to skim it oh very much so strain the soup okay let's get that all through the sieve squeezing the juice from the mushroom stems through here as much as possible correct firmly pressed down you can see the mushroom juice is coming through here that's good stuff i'm gonna keep doing that until no more juice comes out all this stuff is not gonna make the cut we just need the broth i've cleaned out the sauce pot and i'm gonna pour the broth back in here after five minutes these mushrooms are done mushrooms in the cooking juices into the broth i think i'm gonna add a little more salt pepper simmer this for 10 minutes skim it in a separate bowl i need to pour in a quarter pint 118 milliliters of heavy cream as well as two egg yolks need to beat that in my soup over here it's just kind of got like a little film on top that needs to uh come off now remember your training i've done this countless times for various different recipes from julia child and um [Music] and they're all the same what i'm gonna do is ladle in some of the soup into the cream and the egg yolk and then whisk it just to temper it and how about a little more not to get too damn hot okay so once i've added enough soup cream goes back into the soup get that all mixed together make a mess crack the seasoning how we doing bring this back over to the heat [Music] moderate heat one to two minutes tops however i can't bring this soup anywhere near the simmering point or i fail so just don't do that just keep your eye on it [Music] parsley on top order up maybe the soups are the best part of this book because every single soup that i've made has been breathtaking the mushrooms were beautiful in there the broth was magnificent there's like a little i'm not good with describing this kind of stuff but like there was a note of like sour in there and i think that's from the lemon and overall just like it's very like it was complex and like the flavor profile how about that um sums it up this fantastic bowl of soup okay that's all i got thank you guys for watching make the soup shout out to my patreon supporters for supporting the show and keeping me going and if you're curious about that there's a link in the description you can find out more about it this was jamie and julia bon appetit overall

Channel: ANTI-CHEF

Views: 152,905

Keywords: julia child mushroom soup, cream of mushroom soup, cream of mushroom, jamie and julia, anti chef julia child

Id: k6V_qnGa6n8

Length: 8min 51sec (531 seconds)

Published: Sun Jan 23 2022