Cream of mushroom soup (in the style of Auguste Escoffier)
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- Опубліковано 27 вер 2024
- This soup is part of a series of French cuisine roux-based soups called the 'crèmes'. The 'creme' soup uses a light bechamel as a base and is then combined with a vegetable puree. Written recipe: bit.ly/3h7Z1ff
The result is a creamy and flavorsome vegetable soup that fails to disappoint. In this tutorial I use mushroom but you can play around using a single vegetable or combination of your liking.
to watch the consomme video:
• How to clarify a Broth...
Mushroom cream soup recipe:
INGREDIENTS:
500 grams of button mushrooms (finely chopped)
40 grams of butter
3 medium size shallot (finely chopped)
salt and pepper to season
200 ml of creme fraiche (or heavy whipping cream)
50 ml of milk
For the bechamel base:
40 grams plain butter
40 grams all purpose flour
half an onion pricked with 4 cloves
2 small bay leaves
a pinch of salt and pepper
800 ml of full cream milk (whole milk)
serve with croutons:
chopped parsley
this soup can be further enhanced with 2 table spoon of port wine or sherry wine to be added at the end.
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The best French soup I ever had was in a farmhouse north of Paris where I delivered Farm equipment at 7 in the morning. The the farmer invited me to have breakfast where I was served a large bowl of beautiful homemade soup full of vegetables and beans. Scrumptious and kept me going all morning.
Love this comment. How lucky are you? Trying to make us jealous? We are looking into French rural places to visit in order to taste proper food.
I love your recipes... I am a Lebanese American who is not a chef, yet I have fallen in love with French cuisine because of your amazing and enticing manner of teaching the art of French culinary art... Merci Beaucoup 🙏🏼🌺
"OMG that has to be the worse grater on the planet!" ...LOL...youtube recommended this and I'm glad they did. The chef has a very friendly and easy persona.
Stéphane, last evening I made your soup. In the world of mushroom soups this has now become our favorite. Absolutely delicious! Thanks so much.
Mmmm. A cold winters night, that mushroom soup and a fresh real sourdough bread for dipping?... a meal fit for a king.
Or a peasant! A very lucky happy peasant
I just moved to France about a month ago from pine ridge Indian Reservation..and am so glad I've found your videos. Just made this soup and it is SO easy..and tastes amazing. Thank you for sharing your skills so the rest of us can enjoy.
glad you liked it and have a good time in france 🙂👍
Made this in the winter and my old dad gave me a thumbsup. Everyone enjoyed it, its quite rich. I couldnt blend the mushrooms properly so i put the rest from sieve on a bread slice and had it as a crostini. 😋
The best part of every one of Stefan's videos is his reaction when he tastes the finished product (see 13:37 for an example). Love your videos. Keep up the good work
i just dont understand why ppl dislike for this lovley recipe ? for those who put dislike can u do better?
Bechamel, creme fresh, extra butter. I hope my heart could take this. It looks so good.
Marvelous mushroom soup recipe! ❤
I did not know creme of mushroom soup was made like this, thanks 🐨
👨🏻🍳🙂👍
3 types of soups and the subsets of these, right up my alley. must've been all the math courses I took. not at all confusing when categorized.
I saute sliced mushrooms and onions finely chopped with some thyme in lots of butter with salt and pepper. Then I mix the flour into the buttery mixture and cook it a bit more. I pour half and half into it slowly while stirring. It is creamy with the cooked sliced mushrooms in it. I like it with the texture of the mushrooms immerced in it. I add a splash of white wine to it.
I find it very good without too much bother.
I am sure yours is marvelous.
Indeed ......... keep it simple !
That is basically how we make breakfast sausage gravy! My 67 year old dad approves! But instead of half and half&half, we use milk
recently I discovered that I could "grate" my mushrooms for a dish I was making with beef. I thought you might want to try this to save you from so much work chopping... Just a thought, love mushrooms thankYOU!
The tiny grater and the dancing onion 😂 love it
I like your short summary (2:34-2:56). Pls keep it in your 10+ min Videos 👍🏻
This soup looks absolutely beautiful. I love mushrooms. I'm sure this would be incredibly rich so I guess it would be eaten in very small quantities!
excellent tutorial. the importance of letting the roux cool can not be stressed enough. cool roux, hot milk - OK. cool milk, hot roux OK. hot milk, hot roux - disaster, better start reaching frantically for your sieve in order to strain the lumps.
Thanks, appreciate not having to learn by myself as sometimes is the case
Cream of mushroom is my favorite soup. This recipe is like I do it. I like to add a bit of cream sherry/sweet sherry to the roux. I like my roux well toasted and some when I’m in the mood I grate in some fresh nutmeg and let the aromas develop. I’ve tried wines but for me sherry is the best. I prefer Taylor brand (in the US) to the British Harvey’s Bristol Cream because it’s way less sweet. You know half of the pleasure in eating comes from the cooking. Oh and one more thing, I’m English and I make bread pudding for roasts. The onion/cloves in milk is the base for it. 😊
*now I see you have it in the description! Good!
My Opa was a cook in the navy (during WW2) he made a delicious mushroom soup that he learned & shared with us. He would make a veal stock & use the meat from the bone with the mushrooms in the cream soup. He would also add nutmeg & lots of finly chopped parsley to finish. It is my favourite but veal & especially bones are impossible to get theses days.
I dunno where you live but if you find a game butcher locally they can definitely source some for you
I live in Australia - all our veal gets exported or sold to 5* restaurants. (Spring) Lamb is the most abundant here. It is hard to buy any meat on the bone be it neck chops or short ribs. People are getting too lazy, they love their dry, rubbery “white” chicken breast instead of slow cook cuts. I grew up in the day where you took your time to cook a good, tasty meal with love.
I like mine a bit thinner (more liquid added). Personal taste to be sure but I don't like thick gloppy soups. A trick is to finish the bechamel with the stick blender and a little extra liquid and then one doesn't have to strain it. Then add the mushrooms and rest of desired liquid and use the stick blender again until very finely blended. Again no need to strain. I'm no Escoffier but have mastered so called bechamel cream-based soups. I will try the milk-based infusion next time. That looks interesting. Thanks!
I just bought a bunch of mixed dried wild mushrooms. I use them a lot in soups and stews but have never made them the sole focus of a cream soup like this. Excellent recipe and demo. I'm going to give that a try. Thanks!
Use that rehydrate water to flavor the soup. It pushes up the mushrooms flavor🍄🍄🍄
This recipe is
delicious!!! It turned out sooo good. Followed every step but one, I didn't strain it the second time😉 My family absolutely loved it. Thank you.
Also, wanted to thank you for taking that extra step and putting the measurements (again )while describing the cooking process.
I love my own recipe for mushroom soup,its no measurements. But I will try this way,nutmeg and creme fresh instead of double cream sounds good
Thank you so much..Iam a culinary student, I've got much technique from your video, awesome..God bless you😘 from Philippines with ❤..Joy Asa
great to hear it was helpful
"Ooooh! That is mushroomy!" THAT is how cream of mushroom should taste! Well done.
🙂👨🏻🍳👍
@@FrenchCookingAcademy Shrooooooooooooooms, shallots, and cream! Oh my!! What could possibly go wrong!!! : )
I can’t wait to make it!
@@lovely-mk4rt 🙂👨🏻🍳👍
@@ronschlorff7089 🙂👨🏻🍳👍
I can't watch your channel without getting hungry!!! This is my favorite chef channel! It's perfect!
Oh my! I just made this for lunch. It was fabulous!!!!!!!
God yes, sherry and a touch of white truffle oil to finish. I love mushrooms and shallots.
Oh, yes, yes, YES 😋! 🥂
Sherry to mix in soup or served on the side?
@@stallio5612 , a couple teaspoonfuls of DRY sherry to add to soup during cooking. It really adds a whole dimension to the flavor profile of cream of mushroom and of seafood cream soups.
stallio, what Alan said. Personally I’ll do a similar set up where the majority of this set up is prepared separate and then put together. Though I’ll add the sherry in with the shallots till au sec.
@@alanvonau278 oh wow, Thank you very very much for explaining the fine details.... I'll sure try because cream of mushroom is something I like very much.
Superbe! Je vous écoute même en anglais (le vôtre est bien charmant en plus!), et j'apprécie infiniment les petites astuces du vrai chef. Merci ! (Oui, je suis conquise, c'est évident!)
I have been hooked on your leak and potato soup… Thanks for this! Now I have a new one.
Actually it's leek not "leak", but that reminds me of an old Julia Child show (they were live tv on PBS in 60's, available now on Netfliks) where she made that soup. One line from it is: "First you take a leek"...…. (everyone hears "Leak")!! :D LOL.
My favourite soup - to make and eat - but I can't use wheat flour or other grains. I've always created this as a pureed soup. I have managed a béchamel made with coconut flour but I have found it really isn't necessary to make a nice soup with substance, in my opinion. Very happy to watch how you prepare it even though I still can't make it this way lol!
Salut! Great recipe. I will give a try! Thanks.
Bonjour from Montreal. I love your videos. You make complicated dishes look simple.
40 grams of butter, 400 ml of creme fraiche, 850 ml of milk. God I love french cooking.
Bechamelle, oui, oui! Quelle délicieuse! Oh, la, la, lalala! Les champinyones... Madre mia de los santos malaparecidos.
I like this soup over pasta with crumbled smoked salmon. Thank You for sharing your cooking talents. Mike. Hollywood.
Looks excellent. Thank you. 😊🇨🇦
Excellent looking recipe, thanks for explaining all the steps clearly and that by understanding the steps they can translate to any type of creamed soup
Just finish with a snob of butter and some sneezening! Beautiful as always thanks, Stephan.
Oh wow that looks soooo good!!!
I love cream of mushroom soup. That soup looks really hearty and rich. I love a bit of chopped green onion in my cream of mushroom soup. For cream soup variations, celery is a good one. Spinach, with leek is another. That is a nice looking kitchen. The nutmeg grater is the most unique I have ever seen. Cheers!
Have you tried with watercress? It is amazing
Excellent Stafane, thank you sir.
Complete recipe in under 30 seconds , perfect
The taste in the end result is worth the effort. Thank you for sharing. I hope you are enjoying your tour of France ❤❤❤
Incroyable!
Lovely! Appreciate all the background you give with each presentation.
T Homan Yes 💙 love the history and descriptions of the food too
That tiny tiny grater broke my heart
Muah, excellent!!! I did not have shallots, used a Visalia (sweet) onion. Did not have whole cloves, used ground cloves, barely a pinch. Added a dash of garlic powder. A soup recipe that had to have come from heaven.
Thank you for sharing. ❣️❣️❣️
This was AMAZING!! Tasted out of this world 👍🏾
thanks for trying the recipe 👨🏻🍳🙂
I was in the mood for mushroom soup for Spring. This was a beautiful recipe, so clearly presented. Thanks You are a great Presenter, and I like your enthusiasm!
Very easy and great recommendations for other creamy soups , carrots , broccoli….
Merci Stephane!
I made mushroom soup with coconut milk, so I dont need to do bechamel and its so creamy aswell (and vegan) :)
You can still make a bechamel with oil as the fat instead of butter. Then it's still vegan.
Unfortunately, nowhere near the same thing. Nothing about this recipe is "vegan". Try it with the chefs recommended ingredients, it'll change your life. :-D
Very tempting!
Brilliant! Beautiful recipe. Will try tonight! Just received the Escoffier Cookbook! Thank you!
An English version?
vous etes phenomenal 💐
بسیار چیره دستانه درست شد .
My go to mushroom soup recipe has always been the Hungarian style mushroom soup with paprika and dill added to it. This looks just as amazing with all that bechamel and cream.
Don't know this one, and I have trouble imagining the taste of mushroom with dill (as well as paprika)... Do you know the name of this Hungarian soup?
@@ellesinky8667 Just Google Hungarian Mushroom soup. There's a recipe here on UA-cam as well as on Allrecipes.
@@rayyanali4471 Thanks for replying. I did just that.
I prefer cooking this without sifting the mushrooms a second time. I like the chunks. The inconsistency keeps the soup interesting. I like garnishing with some bacon or ham, and of course drizzle the lard across. Thanks again. Your videos are the best.
:-D That's one of the reasons my heart already moved to france: french cooks and the way how they cook.
👨🏻🍳🙂👍
Made this today. I cannot use milk or flour but am reporting that heavy cream and xanthum gum gets the job done perfectly. I started to strain everything and the sieve clogged up pretty fast. Ran it through my high speed blender which leaves no specks so I added back the scrapings from the sieve. What isn’t improved with a hint of cognac? Thank you for showing us this. I’ve made cream of mushroom before but the results didn’t warrant the effort and basically it was a waste of food. Once again thank you.
Thank you for making this super easy to understand 💙💙💙
Good video and explanation. Just made it at home. Different approach than I have used in the past. I think it has a unique taste with the flavored cream/ milk with onion, cloves and nutmeg. My palate senses that I am missing garlic but then again, I didn’t have shallots, so that might be it.
13:35 is the Frenchiest reaction ever!
Awesome!
Thank you
Wow! Looks Great!!!
Thank you. i have been looking for this recipe for years. Had it once at a hotel and loved it. Yumm
I’ve made it twice; soooooo delicious! I used cashew cream milk yum!!!
I'm amused by the fact that you foreigners find anything difficult, because you are not used to cooking. I am from Romania and we cook a lot every day, we make complex dishes and we never find it difficult. Anyway, this soup doesn't seem right to me, we do it differently. Heat 2 onions together with the mushrooms, put 3 cloves of crushed garlic together with the onion and the mushrooms, leave them until they fall, then add 2 diced potatoes and add the chicken soup. After all boiling very well, add milk, sour cream and chopped dill. We pass them through a blender and serve with croutons, this variant is much tastier and of course I forgot about salt and pepper 🤗
Amazing! I cannot take you enough for this channel! This recipe is great. I will try it very soon.
love your show
I like little bits of mushroom. Good fibre and flavour.
Amazing stephane! Thank you so much for this simple recipe
Loved everything but the bowl! Cheers and thank you!
Wonderful
I see the title and thumbnail and be like "omg delicious😋"
Wow that is a lot of work! But this is fine French cuisine! This must have cost lot in the fine dining restaurant, and you can do this at home. Merci merci chef !
Wow!!! Posting this just after slurping my bowl of intense butttttery creeeeaaaamy mushroooooomy soup!!! The end result tastes awesome and it is worth the effort... I made a smooth puree of mushrooms in a mixer grinder so that I don't have to filter the chunks... Also diluted the velouté with a total of 250 ml milk instead of 50 ml so that my soup is not too thick and not too mushroomy... I hope the milk and cream factor could be adjusted per people's taste... Thank you for this awesome recipe!!! Ill try this velouté base with broccoli also...
One of my 5 favourite soups of all time. Best part; left over soup can be thickened a little as an amazing sauce over steak or chicken. A little can go such a long way when using classic techniques to extract maximum flavour.
That would work with a pork roast or turkey as well.
merci Stephan ! will try it today thats so cold here in san paolo Brasil 😀
I love a good soup. It looks delicious. Will have to make this sometime for me and hubby. Thank-you
So...much...BUTTER!!! I love it!
🙂
@@FrenchCookingAcademy Right, that is the one "totally unexpected" ingredient in ALL of your cooking! ;D
Really delicious. I just made it and it wasn't that difficult. Thanks!
Thanks for the feedback
Thank you Stephan, again another delightful recipe.. I do remember at school learning to pass soup through a sieve, yes it is hard work.
Thank you for accurate measurements!
Auuuggghhh ! Pleeease, give me some of that finished product !!!
BEAUTIFUL.
This is proof UA-cam algorithms are flawed. I had to dig through so many weaker recipes to get to this, so good and “mushroomy”
11:22 I think what you're talking about is called a food mill, this recipe seems easy and doable, I'll try it out once we cool down here in California.
If you wait for cool weather in Southern California you might have to wait another 3 months and then maybe have just a two week window of "soup weather".....
That looks beautiful and delicious.
How much butter?
Yes!
😋😂😂😂 Looks incredible
Parfait! Merci ... ça a l'air délicieux ;-) Looking forward to your next recipes! Cheers from Mauritius :-)
awesome!
I love your channel you rock maaan!
Hey Stephane! I love your channel. You have taught me so much. Have you ever thought of studding the bay leaf into the onion with the cloves when making the bechamel? As in...clove -> bay leaf -> onion. I read that somewhere and the flavors intensify the onion while also making the sieve a bit easier. Looking forward to your next video!
Merci
great recipe, thx. WIll be on my make list too soon :)
Came here for the mushrooms, stayed for the dancing onion.