Crème de champignons

Preparation time: 15mins Cooking time: 25mins Serves: 4


Cream of mushroom soup. Chicken stock is used here, could be replaced with a vegetable stock for vegetarians


  • 500g champignons de Paris (button mushroom)
  • 30g dried cèpes (porcini)
  • 750ml chicken stock
  • 150ml crème fraîche (double cream)
  • 3 cloves garlic
  • 20g butter
  • 2 stalks flat (italian) parsley
  • salt & pepper


  1. Soften dried porcini in hot water (1 min in the microwave), cover and set aside

  2. Peel and chop garlic. Rinse parsley and slice into big pieces. Clean and cut button mushroom into thin slices.

  3. Melt butter in a pot over low fire. Add the button mushrooms and stir fry till fragrant and water escapes from mushrooms.

  4. Add the soften porcini (keep the liquid). Mix well, then add the garlic and fry till fragrant.

  5. Add salt & pepper. Then, add the liquid from the porcini, and the chicken stock. Bring to a boil then simmer for about 20mins over low fire.

  6. Blend the mixture with a mixer. Adjust saltiness according to taste. Add the double cream and parsley and serve hot.

*- You may add your favourite herbs- corriander or chives goes well with this soup. -Chicken cube works fine for the soup base. -If soup is too liquid after mixing, add some potato purée powder and let it cook a few minutes till mixture thickens; or add 1-2 potatoes in the soup during cooking, and blend them all together.

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