Cream Of Parisian Soup Recipes

Steps:

• 1. Chop and steam veggies in 2 c. water til just about tender.
• 2. In large soup pan melt butter and margie. Add celery and onions and saute til celery is about tender and onions are clear.
• 3. Add flour, stir until blended and cook for about 3-4 min. to get rid of flour taste. Just like making white white sauce.
• 4. Add chicken seasoning or crush bullion cubes to flour mixture then slowly add milk, 1 cup at a time, stirring so it doesn't lump.
• 5. Then add pepper pinch of salt, diced ham and veggies. Stir lightly and simmer stirring every so often so it doesn't burn.

Steps:

• Cook frozen vegetables in a saucepan with 2 cups of water until tender but not soft.
• In a soup pot or Dutch oven, melt butter and saute onions and celery until tender.
• Add flour and blend well.
• Stir in Chicken base or Bouillon and milk. Add cooked vegetables with liquid.
• Cook until thickend.
• Add ham and salt and pepper to taste.

Steps:

• Cook onions in 4 tablespoons butter in a large stockpot over medium heat until soft, 4 to 5 minutes. Stir in flour and cook over low heat for 4 minutes without browning. Add the stock, blending it completely with the flour. Add the parsley, bay leaf, and thyme, and simmer for 20 minutes. Strain into a second pot.
• In a large skillet, heat remaining 4 tablespoons butter over medium heat. Add the cremini mushrooms and season with salt. Cook until softened, and then add the shiitake and oyster mushrooms. Season with salt and lemon juice and cook until mushrooms are deep golden brown, 8 to 10 minutes.
• Reheat stock mixture to a simmer. Whisk the egg yolks and cream until blended. 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). Add the cooked mushroom mixture and stir to combine. Serve garnished with parsley.