Michelle Jeffery is VPR's Communications Producer.

This simple, rich mushroom soup is a Thanksgiving staple in my family. My mom found this Julia Child recipe in Parade Magazine in 1979, which makes the recipe almost as old as I am. Given the choice between me or the mushroom soup making an appearance at Thanksgiving dinner, I'm not entirely sure my family would pick me!

4 Tbs butter
4 Tbs flour
2 medium onions, chopped very fine
4 cups chicken broth
1 lb sliced mushrooms
1 pint light cream
salt
white pepper

In soup pot, cook onions in 3 Tbs butter very slowly over medium heat until soft, not browned. Meanwhile, saute mushrooms in 1 Tbs of butter until soft. Set aside, reserving liquid. Sprinkle flour over onions and stir to blend, cook for 1 minute. Add chicken broth and liquid from mushrooms and stir until blended. Simmer 5 minutes until thickened. Add mushrooms the light cream and heat just to warm through. DO NOT BOIL.

This recipe is from Julia Child and appeared in Parade Magazine in 1979.