Souper Easy Mushroom Soup
Posted by terrepruitt on December 10, 2013
I read a blog written by a man in France. He writes his posts in French and English. He owns and runs a Bed and Breakfast in France. He takes fabulous pictures and posts a lot of yummy and interesting recipes. One recipe he posted I couldn’t wait to try, but I had to. When I read the post it was the week of Thanksgiving and I was going out of town so I couldn’t make the recipe. When I got back I had forgotten about it, but he replied to my comment which notifies me so I was reminded. I went to the store the next day to get the ingredients. There are only two or three in his recipe (I added a couple more)! It is so easy. It is one of those dishes that tastes rich and fancy but it super simple. The link to his post is here. Do go to his blog and check it out. As I was making this I realized his recipes are like mine or mine are like his — a guide. Here is how I made his mushroom soup recipe.
I only bought two pounds of mushrooms because 1) I thought that would be enough for my husband and I and 2) Mushrooms are $4.49 a pound and I didn’t want to spend $20.00 on mushrooms. 🙂 I also only purchased two shallots. I thought I had one in my refrigerator but I didn’t so I only ended up using two. Which was fine. I also didn’t use any cream. With his recipe he put a drizzle of cream on top or instructed how to blend it in. I didn’t bother with the cream. I am so glad I didn’t because the mushrooms and shallots are rich enough. It was so yummy. I am going to make it again this week.
I wash my mushrooms. I know many chefs say to just dust them off, but . . . . I prefer to wash mine.
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Mushroom Soup
Ingredients
(makes 4 servings)
2 large shallots, roughly chopped
3 tbsp butter
2 lbs mushrooms, quartered
1-2 cups white wine
1-2 cups water
2 tbsp chopped onion
2-4 tbsp shredded Parmesan cheese
Heat a tablespoon of butter. Once melted add the chopped shallots and a tablespoon of butter. Cook the shallots, when they start to become translucent add the mushroom and the remaining tablespoon of butter. Cook/brown the mushrooms. Add salt and pepper to taste. Add enough white wine and water in combination (whatever combination YOU desire) to cover the mushrooms. Bring to a boil. Lower the temperature to a simmer. Simmer for 30 – 40 minutes.
Blend in a blender or with a stick blender.
Once blended, spoon/pour into bowls. Top each bowl with chopped onions and Parmesan cheese.
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Be certain that you blend the soup according to your blenders specifications — most instructions on blenders say to cool before blending. I barely let mine cool because I wanted hot soup. I have a Blendtec which heats the soup up while it blends. So, blend and heat as is necessary according to your blender. Stéphane’s recipe recommends garnishing the soup with mushrooms. I know that presentation is a big part of serving dinner and he is really good at that. For me, I am just happy to get a meal on the table and I rarely think of presentation. You may be better at that than me so please — have at it. I am convinced that the presentation — no matter what it is will be long forgotten once they taste this soup. It is so yummy, they won’t care how it is served!
I am grateful to Stephane for posting such a simple recipe that is so yummy! My husband really loved this so we will be eating it often.
Do you like mushrooms? Can you believe how simple this soup is? What are you going to add to this recipe to make it perfect for you?
Terre Pruitt's Blog 
saminaiqbal27 said
Yummy. I have tried this dish but without the white wine. I will try it with it now and I think it will taste exceptional. Thanks for sharing this delicious recipe with us. Take care and God bless.
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terrepruitt said
I had never tried cooking and blending mushrooms into a soup . . . I don’t think. I know I have done it with other veggies. Could be the butter that made this taste so great!
Thanks for visiting!
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saminaiqbal27 said
I like butter and often use unsalted version sometimes in my soups which tastes very nice. Thanks for the awesome recipe. Blessings for the holiday season my friend.
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terrepruitt said
I like the salty flavor of salty butter so I just use that. Otherwise I would use olive oil.
Blessings to you, too.
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David - Vancouver Vending Company owner said
Hmmm…Delicious! This really looks satisfying. And really, the ingredients are affordable. Mothers should try this recipe, I wonder if the kids will eat it though! It would be great for the whole family. Soup is a great way to have a light lunch with a small snack.
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terrepruitt said
I think that mushrooms at almost $5.00 a pound is not very affordable. The original recipe calls for 4 pounds of mushrooms, that is almost $20.00, plus around here shallots are not inexpensive either. Maybe your area has less expensive mushrooms and shallots? But it is really good.
My husband put sour cream in his. If the kids like mushrooms they will like this.
🙂
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Dwight burke said
I love this recipe! Terre, I wash my mushrooms. Dusting them in this day and age will get you in trouble! Dwight
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terrepruitt said
Oh, Dwight, — can I tell you a secret? I always feel extra special when you comment on my blog! —– I am so glad you love this recipe. I do too! It is sooooo easy and it is sooooooo yummy. You can’t even imagine until you have tasted it. I, personally, feel it is so yummy BECAUSE it is so easy. That and mushrooms are kind rich when blended. This recipe does not need any “improvements” it is GOOD!
Thank, also for agreeing with me about washing mushrooms. I get so much grief from so many people.
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