Cream of mushroom soup (in the style of Auguste Escoffier)
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- เผยแพร่เมื่อ 7 ส.ค. 2019
- 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.
"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.
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 🙏🏼🌺
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
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
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. 😋
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.
The tiny grater and the dancing onion 😂 love it
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 🙂👍
Bechamel, creme fresh, extra butter. I hope my heart could take this. It looks so good.
Marvelous mushroom soup recipe! ❤
Hey Stephane! I like your approach to technique and the use of video brings my older French cookbooks like Larousse Gastronomique to life (Yes the single volume edition was the one I purchased as soon as I made real money on my own. Whenever I cook mushroom, I consider truffle obligatory. In my defense, I remind others that perfumeries are always seeking out those distinctive top notes. I am not a rich man, so I seek out my truffle infused oils and salts rather than cooking with truffles themselves. I so love my truffles that I suggested to a Michelin star French Chef that I could eat truffle for entre, main and dessert courses. He made me Truffle Ice Cream the same night I made the remark and now he works in London. Merci beaucoup!
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 like your short summary (2:34-2:56). Pls keep it in your 10+ min Videos 👍🏻
The taste in the end result is worth the effort. Thank you for sharing. I hope you are enjoying your tour of France ❤❤❤
Just finish with a snob of butter and some sneezening! Beautiful as always thanks, Stephan.
I have the huge "Le Guide Cullinaire" by Escoffier. I am slowly working my way through it! Between the book and you I am filling in the holes in my education.
great work 👨🏻🍳👍🙂
Thank you for making this super easy to understand 💙💙💙
I did not know creme of mushroom soup was made like this, thanks 🐨
👨🏻🍳🙂👍
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!
Amazing stephane! Thank you so much for this simple recipe
Oh la la lovely mushroom soup for a romantic starter..👍
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
I love a good soup. It looks delicious. Will have to make this sometime for me and hubby. 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
Amazing! I cannot take you enough for this channel! This recipe is great. I will try it very soon.
Brilliant! Beautiful recipe. Will try tonight! Just received the Escoffier Cookbook! Thank you!
An English version?
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
Oh my! I just made this for lunch. It was fabulous!!!!!!!
Thank you Stephan, again another delightful recipe.. I do remember at school learning to pass soup through a sieve, yes it is hard work.
Salut! Great recipe. I will give a try! Thanks.
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!
I am definitely going to try this recipe, it looks delicious!
Wow! Looks Great!!!
Bonjour from Montreal. I love your videos. You make complicated dishes look simple.
Oh boy, just love it!
I can't watch your channel without getting hungry!!! This is my favorite chef channel! It's perfect!
Loved everything but the bowl! Cheers and thank you!
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🍄🍄🍄
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.
Amazing techniques!!👌
I will definitely impress my chef at school cooking crème de champignons like that!!
Thank U Stefan!!😊
Thank you for accurate measurements!
great recipe, thx. WIll be on my make list too soon :)
Thank you. i have been looking for this recipe for years. Had it once at a hotel and loved it. Yumm
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!
Beautiful looking soup Stephan, and the process wasn’t to terribly bad.
Oh wow that looks soooo good!!!
Looks excellent. Thank you. 😊🇨🇦
Thanks so much !
It looks delicious, of course I will try it in shaa Allah
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!
Just lovely thank you for sharing
Wonderful...can't wait to make this
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
Love this!
Love this recipe.
I lovelovelove this channel...I've made so many of the recipes on this channel and they've been wonderful! Am definitely going to make this Mushroom Veloute cream coup...:) xoxo
Delicious! Thanks for sharing.
You made my concepts so clear. You explain as if we were in a class. Nice.
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!
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!)
Very beautifully made!
Excellent Stafane, thank you sir.
"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 🙂👨🏻🍳👍
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. ❣️❣️❣️
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!
That looks beautiful and delicious.
French cooking is crazy! But oh-so-fantastic
:-D That's one of the reasons my heart already moved to france: french cooks and the way how they cook.
👨🏻🍳🙂👍
Very tempting!
I love your channel you rock maaan!
Really delicious. I just made it and it wasn't that difficult. Thanks!
Thanks for the feedback
Such a lovely way of explaining 🤗😊 thnx
I like this soup over pasta with crumbled smoked salmon. Thank You for sharing your cooking talents. Mike. Hollywood.
I see the title and thumbnail and be like "omg delicious😋"
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.
Parfait! Merci ... ça a l'air délicieux ;-) Looking forward to your next recipes! Cheers from Mauritius :-)
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!
I just cannot wait!
merci Stephan ! will try it today thats so cold here in san paolo Brasil 😀
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
اولا اشكرك على الترجمة بالعربي وهذا الاخير يعطيك ان شاء الله توسع في قناتك واشكرك عى شرحك الجميل ومن القلب من شيف راقي تحياتي لك
I tried it and was a big hit at home. Thank You
Complete recipe in under 30 seconds , perfect
I’ve made it twice; soooooo delicious! I used cashew cream milk yum!!!
Awesome!
This was AMAZING!! Tasted out of this world 👍🏾
thanks for trying the recipe 👨🏻🍳🙂
Wow i just made it 😭 so delicious .. thank you ❤
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.
Thank you for the healthy and tasty soup recipe. I'll cook frequently.
@@Lens98052 A lot of vegetable puree can be added to this soup which makes this soup very healthy. And a limited amount of butter and cream is also good for health. You can add as much butter and cream as your health permits.
@@Lens98052 Understand; but it's not "daily fare". "Death by Soup", it sounds like an Agatha Christie novel!! :D LOL.
Incroyable!
That looks beautiful, I bet it tastes the same. Must make this.
awesome!
Delicious, and I made broccoli and celery, all worked out well.
Yay! Thank you!
BEAUTIFUL.
Looks gooood!
Thankyou so very much sir.... you make difficult recipes easy
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 TH-cam as well as on Allrecipes.
@@rayyanali4471 Thanks for replying. I did just that.
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.