Soupe de champignons à la crème – French-style creamy mushroom soup Recipe
This velvety mushroom soup with cream and white wine smells like a French brasserie on a chilly evening. In France, creamy vegetable and mushroom soups are often served as a first course before the main dish. This version is simple but tastes very elegant.
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Servings
4
Ingredients
- button mushrooms fresh - 500 g
- onion medium - 1 piece
- garlic - 2 cloves
- butter - 30 g
- olive oil - 1 tablespoon
- vegetable stock chicken stock can also be used - 800 ml
- dry white wine optional but recommended - 80 ml
- 30% cream - 120 ml
- thyme dried or a few sprigs of fresh - 0.5 teaspoons
- salt to taste
- black pepper freshly ground
Main Ingredient:
button mushrooms
Preparation
- Clean the mushrooms with a damp paper towel or rinse briefly and dry thoroughly. Slice them.
- Peel the onion and finely dice it. Peel the garlic and chop finely.
- In a large pot, heat the butter with the olive oil over medium heat. Add the onion and fry for 3–5 minutes until softened and slightly translucent, without browning.
- Add the garlic and fry for about 1 more minute, stirring, until fragrant.
- Add the mushrooms to the pot, sprinkle with a pinch of salt and fry for 8–10 minutes over medium heat, stirring often, until they release their liquid, then let some of the moisture evaporate and the mushrooms start to brown lightly.
- Pour in the white wine, stir and cook for 2–3 minutes until most of the liquid has evaporated.
- Add the stock and thyme, bring to the boil, then reduce the heat and simmer gently for 10 minutes.
- Remove the pot from the heat and take out any sprigs of fresh thyme. Blend the soup with a blender until smooth and creamy (take care with the hot liquid).
- Pour in the cream, stir and reheat the soup over low heat without letting it boil. Season with salt and a generous amount of freshly ground pepper.
- Serve hot, optionally garnished with a few thin slices of sautéed mushrooms or a drizzle of cream.
Storage
In fridge:
3 days
Freezing:
Yes
Store leftover soup in the fridge for up to 2–3 days. Reheat gently over low heat, without boiling, so the cream does not split. The version without cream can be frozen for up to 2–3 months.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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