We're lucky around here… quite a few VPR staffers are terrific cooks. Fabulous smells often emanate from our kitchenette, and we do a lot of recipe swapping and taste testing! We love to cook for one another, and we'll use this page to showcase some of our favorite recipes, as well as the stories and traditions behind them.
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.