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Ingredients

Adjust Servings:
500 g fresh white mushrooms
30 g ghee or butter
1 medium onion
50 ml dry white wine
1 l vegetable broth or water
1 clove of garlic
1 bay leaf
2 allspice berries
1/3 bundle of parsley
125 ml cream
For serving/Optionally:
60 ml cream
chopped parsley
1 tsp lemon juice
French Creamy Mushroom Soup

French Creamy Mushroom Soup

Features:
  • Gluten-Free
  • Vegetarian
Cuisine:
  • 55
  • Serves 4
  • Medium

Ingredients

  • 500 g fresh white mushrooms

  • 30 g ghee or butter

  • 1 medium onion

  • 50 ml dry white wine

  • 1 l vegetable broth or water

  • 1 clove of garlic

  • 1 bay leaf

  • 2 allspice berries

  • 1/3 bundle of parsley

  • 125 ml cream

  • For serving/Optionally:

  • 60 ml cream

  • chopped parsley

  • 1 tsp lemon juice

Directions

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This recipe by my favorite French chef Michael Roux charms me…I love recipes that wake up all your senses and this is one of them. The process of cooking this soup is absolutely delightful as a pleasant flavor of mushrooms lingers in the air.

The soup has a velvety and smooth consistency and a subtle color.

Seems that there is nothing difficult, but this soup is pure magic!

You must try it!

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Steps

1
Done

Rinse mushrooms and finely slice.

2
Done

Peel and cut onion into semicircles.

3
Done

Melt some ghee or butter in a soup pot over medium heat. Add onions and cook for about 1 min.

4
Done

Add sliced mushrooms, add salt. Turn heat to medium and cook until liquid from the mushrooms has evaporated.

5
Done

As soon as liquid has evaporated, add wine and cook for 3 min for alcohol to evaporate.

6
Done

Tie parsley in a bundle with cotton twine.

7
Done

To mushrooms, add broth (or water), garlic, bay leaf, allspice and a bundle of parsley. Cook for 20 min over medium heat.

8
Done

Add cream, bring to a boil and cook for another 10 min.

9
Done

Remove from heat, process with a blender, add salt and pepper to taste.

How to serve:

For a serving, mix cream with lemon juice and chopped parsley. Pour the soup into bowls and spoon the cream mixture at top.

You may also garnish the soup with ground black pepper and slices of fresh mushrooms.

Or add some drops of truffle oil.

How to keep:

Keep refrigerated in a closed contained up for 1 day.

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