Cream of mushroom soup

The weather is getting colder and I am starting to crave earthy soups. This mushroom soup is just right for this time of the year. It‘s a soup I cooked many times as I quite like it. The recipe evolved from Julia Child’s recipe in “Mastering the Art of French Cooking“ but this is my much simpler version; with a lot less butter and cream and no egg yolks in it. When I first cooked it following the recipe I was not only shocked about the amount of butter, cream and eggs that goes in it but also the time and effort to make it. But all seemed to be worth it because it sure tasted really good. When I made it for the second time I skipped some of the steps and swapped most of the butter with olive

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