(En Français plus bas)
I call this French Soul Food, but only because I use what we call “Paris” mushrooms (Agaricus Bisporus) and white wine from “The Graves” region in this recipe. Mushroom soup and/or cream of mushroom, in its many forms, is considered soul food in just about any culture…
This specific recipe for mushroom soup is extra special to me, as my mom used to make it often when I was a child. From its aroma to the texture, even the color, everything reminds me of Fall evenings spent by the fire in the mill I grew up in…
So here is the recipe as well as a few pictures of the old mill; Le Grand Moulin…
For 4 people:
- Lightly brown 6 shallots and 4 pounds of mushrooms in butter
- Add a small glass of Chardonnay and enough water to cover the mushrooms
- Let it boil for about 30 minutes
- Add salt and pepper and mix everything in a blender
- Serve really hot with a few leaves of fresh sage, heavy cream, toast or croutons and a few slices of mushroom on top
Note: I added potatoes to the recipe once. It was a big mistake, as it completely messed up the texture of the soup (it is cream of mushroom after all)
Note: If you want proper cream of mushroom, simply add the heavy cream when you blend the soup and mix it longer so it becomes really smooth. Then put the mix through a strainer
Cette soupe fait partie de ces plats qui nourrissent notre âme. Les Américains appellent ce type de plat réconfortant “Soul Food”. La soupe aux champignons me rappelle mon enfance et les soirées d’automne dans le vieux moulin où j’ai grandi.
Voici donc la recette et quelques vieilles photos du Grand Moulin…
Pour 4 personnes:
- Faire dorer 6 échalotes et 2 kilos de champignons dans du beurre
- Ajoutez un petit verre de blanc sec et assez d’eau pour recouvrir les champignons
- Laissez bouillir pendant environ 30 minutes
- Salez, poivrez et mixez le tout
- Servir très chaud avec quelques feuilles de sauge fraîche, de la crème, du pain grillé et quelques lamelles de champignons sur le dessus
Note: Une fois j’ai ajouté des pommes de terre à la recette. C’était une grosse erreur, car cela a complètement modifié la texture de la soupe
Note: Si vous voulez de la crème de champignon, ajoutez de la crème épaisse dans le mixeur, mixez plus longtemps et passez le tout au chinois
45 Comments Add yours
That looks and sounds phenomenal. And I must say your photos are book worthy. In fact you should start compiling them for a recipe book! It would sell out in a flat second!
Oh, I was just at the store today and I bought mushrooms and a shallot, but not enough of either and no cream. I am going to have to wait to make this. Can’t go to the store for a few days as it is Thanksgiving here and the stores are not a place I want to be.
This sounds so delicious and simple. I can’t wait to make it!
I am answering this lovely comment so late after you wrote it. I am so sorry! Did you end up making the soup? How was it?
Ha, no need to apologize, you weren’t that late! I did not make it because I was out of town! That was part of the reason I was unable to plan to make it, but I don’t like to say I am going away . . . even though my hubby was home. I am going to the store tomorrow. I am going to buy the ingredients to make it. So it worked out perfect that you replied on 12/2 because it reminded me I need to make this! Yay! Thank you!
Oh, my Dear Friend, Stéphane, I made this tonight for dinner. My husband and I loved it. I only used two pounds of mushrooms as they are really expensive right now. But that turned out good because my blender would not hold more. It was delicious. One of those dishes that TASTE fancy, rich, luxurious, and complicated, but is simple both in ingredients and preparation. Yummy. I didn’t use any cream and it was still rich and creamy. Thank you. This is going to be a regular in my soup recipe box.
I am so glad you enjoyed it. Adding cream is one of my worst dietary habits. You inspire me to get out of my comfort zone…
That’s my idea of heaven. We went to a French restaurant here in Seoul this weekend and I couldn’t help but think of you 🙂
You are so sweet! I hope the restaurant was good!
Gorgeous photos as always!
Love a good mushroom soup. This is wonderful!
That soup looks so comforting and delicious.
the recipe sounds like a must, and so simple, and the pictures are enchanting, both food and place…
Thanks V! Yes, simple is my motto these days 🙂 😉
Simply delicious looking.
Now that is what I am talking about! I am printing this off and taking it to the kitchen. I love cream of mushroom soup and that is the simplest version I have seen. Beautiful Pictures!
Let me know how you like it darling! You can also add a branch of cellery for a slightly more interesting taste…
Gorgeous recipe Stephane! Love the look of those perfectly cooked, sliced mushrooms on top. I’m going to cook this in Spring and just pretend it’s a cool, autumn evening! 😉 Too delicious to wait 6 months for… M
Put the AC on high and make it now 🙂 😉
Great photos. I love the light in your images, it’s like a fine antique. Beautiful to look at and with an atmosphere of old world charm.
You are always so kind to me Vicki! Is it getting cold where you are too?
What a lovely, simple recipe. Must try it!
You are a fun-guy to be with 🙂
You’ve never seen me drunk!
OK, tomorrow night. Fits in with the exquisite simplicity model I am pursuing. And it’s gotten pretty cold here already, so just in time to eat in front of the fireplace.
Absolutely right! It’s getting unusually cold here too. Lots of snow in the Alps and Pyreneans already… I love to watch all the poor news interns reporting from the field freezing their asses off on the side of the highways. Always a great annual treat…
4 kilos de champignons ou 4 pounds? Sounds and looks great as usual.
TYYYYYYYYpo 😉 You are right 2KG 🙂
French soul food – if it exists, this is it. I am now incredibly hungry. Thank you for sharing the lovely recipe – and gorgeous photos. Warmly, Shanna
Thanks Shanna!! I think all French Food is soul food actually 🙂
Ha. I agree! I have been told that I am French at heart. I take this as a VERY gracious and touching compliment. I will be French in my next lifetime. I do adore your blog – and it is looking fabulous.
Beautiful photos, as always. I can practically taste it, but I know my imagination can’t compare to the real thing!
You are so sweet! Do make it for yourself. It takes no time and that way you’ll be able to appreciate the aroma for real 😉
Divine! I adore fungi, well the edible kind at least……
beautiful! your presentation is so awesome 🙂 love cream of mushroom, I need to make this again!
Sounds wonderful and looks beautiful! I’ll definitely have to try this.
Please do and let me know how it goes. It’s soup season yeah!! 🙂
Adore mushrooms. They’re fab on their own and go so well with other foods. Instant heaven.
I love them with everything too Dorothy… Truly one of those ingredients we don’t use nearly often enough… 😉
Soulful indeed – that looks exceptional!
Thanks! It means a lot coming from you!