French Mushroom Soup

1. Cook onions:

   Cook onions in 4 tablespoons butter in a large stockpot over medium heat until soft, 4 to 5 minutes.

2. Add flour and cook:

   Stir in flour and cook over low heat for 4 minutes without browning.

3. Add stock:

   Add the stock, blending it completely with the flour.

4. Add herbs and simmer:

   Add the parsley, bay leaf, and thyme, and simmer for 20 minutes. Strain into a second pot.

5. Cook cremini mushrooms in a skillet:

   In a large skillet, heat remaining 4 tablespoons butter over medium heat. Add the cremini mushrooms and season with salt. Cook until softened.

6. Add other mushrooms and cook:

   Add the shiitake and oyster mushrooms. Season with salt and lemon juice and cook until mushrooms are deep golden brown, 8 to 10 minutes.

7. Reheat stock mixture and whisk in yolks and cream:

   Reheat stock mixture to a simmer. Whisk the egg yolks and cream until blended.

8. Add cream mixture to soup carefully:

   While whisking, slowly add a cupful of the hot soup into the cream mixture and add back to the soup and heat to just below a simmer (if the soup simmers, the yolks will curdle).

9. Add mushrooms to soup:

   Add the cooked mushroom mixture and stir to combine. Serve garnished with parsley.

Other Mushroom Soup Recipes to Try:

• Mrs. Kostyra's Mushroom Barley Soup
• Brown-Rice and Mushroom Soup
• Creamy Wild Mushroom Soup
• Coconut-Miso Mushroom Soup
• Caramelized Onion and Mushroom Soup