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Dorie Greenspan's Paris Mushroom Soup


Prep 25 minutes Cook: 30 minutes

Makes: 6 servings

This soup can be served over a small salad of raw mushrooms seasoned with salt, pepper, chopped chives and parsley. Cover and refrigerate for up to three days or freeze for up to 2 months.

2 tablespoons butter

1-1/2 large onions, coarsely chopped

3 large cloves garlic, coarsely chopped

 Salt and freshly ground white pepper

1-1/2 pounds white mushrooms, trimmed, sliced

2 parsley sprigs

1 rosemary sprig

1/3 cup dry white wine

6 cups chicken broth or water

Creme fraiche, optional


Melt 1 tablespoon of the butter in a Dutch oven or soup pot over low heat. Add onions, garlic, salt and pepper to taste. Cook, stirring often, until the vegetables are soft, 5 minutes. Add the mushrooms and remaining tablespoon of the butter. Raise the heat to medium. Cook, stirring, until the mushrooms release their liquid, about 3 minutes. Increase the heat to high; cook until almost all the liquid evaporates. Pour in the wine; let boil until almost evaporated.

Add the broth and herbs; heat to a boil. Lower the heat; cover the pot almost completely. Simmer 20 minutes. Discard the rosemary sprig.

Puree the soup in small batches in a blender or food processor until smooth. Taste for salt and white pepper. Pour the soup back into the pot; heat over low heat until hot. Serve garnished with creme fraiche.