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Le Chaudron recipe

Soupe champignons cèpes

Mushroom and porcini soup

⏱ 30 minServes 4Medium180 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 400 g (14 oz)button mushrooms
  • 30 g (1 oz)dried porcini
  • 1onion
  • 2 clovesgarlic
  • 800 ml (3⅓ cups)chicken stock
  • 100 ml (½ cup)light cream (5% fat)
  • 1 tbspolive oil
  • 1 tbspchopped parsley
  • 1 pinchsalt and pepper
  • 400 g (14 oz) button mushrooms
  • 30 g (1 oz) dried porcini
  • 1 onion
  • 2 cloves garlic
  • 800 ml (3⅓ cups) chicken stock
  • 100 ml (½ cup) light cream (5% fat)
  • 1 tbsp olive oil
  • 1 tbsp chopped parsley
  • 1 pinch salt and pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large pot1 immersion blender or blender1 fine sieve for straining the soaking liquidpaper towels1 paring knife4 shallow bowls

03 — Method

  1. Cover the dried porcini with very hot water and soak for at least 20 minutes.
  2. Wipe the button mushrooms with a damp paper towel (don't rinse them) and slice.
  3. Slice the onion and finely chop the garlic. Heat the olive oil in a large pot over medium heat.
  4. Sweat the onion for 3 minutes, then add the garlic and cook for 1 minute, stirring.
  5. Add the sliced mushrooms and cook over high heat for 10 minutes until their liquid evaporates.
  6. Add the drained, roughly chopped porcini. Pour in the stock and the soaking liquid, strained through a fine sieve.
  7. Simmer gently for 15 minutes, then blend until smooth.
  8. Stir in the light cream, season and serve in 4 bowls sprinkled with chopped parsley.

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CategorySpecial diets