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I don't even remember where I originally got this recipe, I think it is Martha Stewart from 13 years ago.... In any case, regardless of origin, it is delicious.


  • 4 TB Unsalted Butter
  • 6 TB AP Flour
  • 1/2 cup finely minced leek (White parts only)
  • 3 quarts Vegetable stock
  • 2 TB Fresh Italian Parsley Chopped Fine
  • 1 TB Thyme leaves
  • 1 Bay leaf
  • 4 TB Unsalted Butter
  • 2 lbs White button mushrooms (sliced)
  • Juice of 1/2 Lemon
  • zest of 1/2 Lemon
  • 1 cup Heavy Cream
  • 4 Egg yolks
  • Salt to Taste
  • White pepper to taste


  • In a Stock pot, sweat Leeks in 4 TB butter until tender; Remove and add flour;
  • Cook Roux until golden brown.
  • Add vegetable stock and stir until roux dissolves.
  • Add Parsley, Thyme and bay leaf.
  • Bring to a simmer.
  • In a separate skillet, over medium high heat, melt another 4 TB butter and Saute Mushrooms with Salt and white pepper to taste.
  • Add Lemon Juice and zest; Continue cooking
  • Meanwhile, Whisk Egg yolks with heavy cream in a medium bowl.
  • Remove mushrooms from saute pan and add to the stock pot.
  • Continue reducing the left over liquid from the mushroom saute.
  • Condition yolks and cream, then add to the stock pot, along with the essence left in the skillet from the reduction.
  • Simmer soup for about 20 minutes more (Do not boil)
  • Serve with sourdough bread and slices of Brie or Havarti

Categories: Bisque/Cream  Mushroom  Soup  Stove 
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