Paris Mushroom Soup

from “From My French Table To Yours”

Serves 6



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2 Tbs. unsalted butter

1 1/2 large onions, coarsely chopped

3 large garlic cloves, split, germ removed & coarsely chopped

salt & freshly ground white pepper

1 1/2 lbs. white button mushrooms, cleaned, trimmed & sliced

1/3 cup dry white wine

2 parsley sprigs

1 rosemary sprig

6 cups chicken broth or water with 4 reg. sized bouillon cubes

Melt 1 tablespoon of button in a large Dutch oven or soup pot over low heat.

Toss in the onions and garlic, season with salt and white pepper, and cook, stirring often, for about 5 mintues, until the vegetables are soft.   Add the mushrooms and remaining tablespoons of butter, raise the heat to medium, and cook, continuing to stir, for another 3 minutes or so, until the mushrooms release their liquid.  Increase the heat to high and cook until almost all of the liquid evaporates.  Pour in the wine and let it boil until it, too, almost evaporates.

Toss the herbs into the pot, add the broth or water (and the bouillon cubes, if you’re using them), and bring to a boil.  Lower the heat, cover the pot almost completely, and cook at a gentle simmer for 20 minutes.  If you can, pull out the rosemary sprig (it will have lost its leaves.)

Working in small batches in a blender or food processor, puree the soup until it is very smooth; or use an immersion blender… Taste for salt and pepper.  Pour the soup back into the pot and heat it gently — it shouldn’t boil, but it should be very hot.


6 large white mushrooms, wiped clean & trimmed

1 scallion, white and light green parts only, thinly sliced (optional)

2 Tbs. minced fresh parsley

1 Tbs. minced fresh chives

salt & freshly ground white pepper

Creme fraiche, for serving (optional)

Divide the mushrooms, scallions (if using) parsley, and chives among the 6 soup plates or bowls; season slightly with salt and white pepper.  Ladle the soup into the bowls, and top each with a dollop of cre

me fraiche, if desired.