Potage Crème de Champignons

Name: Potage Crème de Champignons (Cream of Mushroom Soup)
Cuisine: French
Ingredients: Mushrooms and parsley to garnish; 1 cup crème fraîche, or whipping cream; 2 leeks, sliced; ¼ pound butter; 2 yellow onions, sliced; 1 pound mushrooms, sliced; 3 cups half-and-half cream; 2 teaspoons salt; 4 tablespoons flour; 2 cups chicken stock; 1 tablespoon sugar; ⅛ teaspoon white pepper

Cream of Mushroom Soup

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

2 leeks, sliced
2 yellow onions, sliced
¼ pound butter

Europe
France
Limousin
Marche
Soup
Mediterranean

Method

Clean leeks. Slice into saucepan along with onions and butter. Cover and simmer 30 minutes. Add mushrooms and cook 10 minutes. Stir in flour. Cook a few minutes.
Add stock, half-and-half cream, salt, sugar, and pepper. Stir-cook until slightly thickened. Grind through a food mill. Pour back into saucepan and keep warm. Stir in