Creamy Mushroom Soup 🍄‍🟫 A Must-Try for Mushroom Lovers

Atsuko

June 17, 2024

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Atsuko

Founder of @Umami Sans Frontières

This creamy mushroom soup is rich, smooth, and full of earthy flavor. In France, it’s known as “Soupe aux Champignons,” a comforting classic made with simple ingredients like mushrooms, onion, and cream. It’s quick to prepare, yet tastes as if it’s been simmering for hours, thanks to the depth of flavor that mushrooms bring. 🍄‍🟫 If you’re a mushroom lover, this is a recipe you’ll want to keep. 😊 It’s perfect for a cozy weeknight dinner or as a warm starter for guests. Serve it with crusty bread to complete the meal, and enjoy a bowl of comfort any time of year.✨

Expense

💵

Preparation

50 mins

Baking time

Rest Time

Ingredients

1 Portions

Metric Imperial

75 g

Mushrooms
50 g

Onions
3.75 g

Butter (adjust to your preference)
187.5 ml

Water
3.75 g

Bouillon
25 ml

Fresh cream
Salt Appropriate amount
Pepper Appropriate amount
Parsley (if available), appropriate amount

Cooking time: Approximately 40-50 minutes

Ingredients:

For 4 people:

About 300g of Mushrooms
Approx. 200g of Onions (1-2 pieces)
2 to 3 tablespoons of Butter (adjust to your preference)
4 tablespoons of Flour
Approx. 750ml of Water
3 teaspoons of Bouillon
100ml of Fresh Cream
Appropriate amount of Salt
Appropriate amount of Pepper
Appropriate amount of Parsley (if available)

How to make it:

1/ Prepare the Mushrooms: Clean the mushrooms with a damp paper towel and slice them. Set aside about 4 slices to stir-fry later for garnish.

2/ Prepare the Stock: In a pot, heat 750 ml of water and add the bouillon to make stock.

3/Chop the Vegetables:Finely chop the onion and parsley.

4/ Sauté the Onions and Mushrooms:In the main pot, melt 1–2 tablespoons of butter. Add the onions and cook until soft, then add the mushrooms and continue to sauté.

5/ Add the Flour:Sprinkle in the flour gradually, stirring well to combine.
6/ Simmer the Soup: Pour in the prepared stock and let it simmer gently for about 20 minutes.
7/ Blend Until Smooth:Remove the pot from the heat and use a hand blender to purée the soup until smooth.

8/ Add the Final Touches: Return the pot to the heat, add the fresh cream, and season with salt and pepper to taste.
9/ Prepare the Garnish: In a separate pan, melt a little butter and fry the reserved mushroom slices until golden brown.
10/ Serve and Enjoy: Ladle the soup into bowls, then top with the fried mushrooms and chopped parsley.

🌟Cooking Tips & Family Favorites🌟

⭐️ Choose the Right Mushrooms: Button mushrooms (Champignons de Paris) work beautifully in this recipe. The name “Champignons de Paris” comes from the fact that they were first cultivated in the catacombs beneath Paris in the 17th century, before becoming one of the most common mushrooms worldwide.

⭐️ Boost the Flavor: For deeper umami, sauté the mushrooms slowly over medium heat until they release their moisture and turn golden. This caramelization adds a rich, nutty flavor to the soup.

⭐️ Make It Ahead: This soup keeps well in the fridge for 2–3 days. In our family, it’s my husband’s and elder daughter’s favorite. 😊 There are usually no leftovers because they always ask for seconds! But when we do have some left, it tastes even better the next day as the flavors deepen.

⭐️ Perfect Pairings: Serve with crusty bread or a slice of baguette. A light salad or a glass of white wine such as Chardonnay also makes a lovely pairing.🩷

⭐️ Add a Finishing Touch: Top with a drizzle of cream, a few sautéed mushroom slices, or chopped parsley to make the presentation more inviting.

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