Paris Mushroom Soup Recipes

FRENCH MUSHROOM SOUP

Steps:

• Cook onions in 4 tablespoons butter in a large stockpot over medium heat until soft, 4 to 5 minutes. Stir in flour and cook over low heat for 4 minutes without browning. Add the stock, blending it completely with the flour. Add the parsley, bay leaf, and thyme, and simmer for 20 minutes. Strain into a second pot.
• In a large skillet, heat remaining 4 tablespoons butter over medium heat. Add the cremini mushrooms and season with salt. Cook until softened, and then add the shiitake and oyster mushrooms. Season with salt and lemon juice and cook until mushrooms are deep golden brown, 8 to 10 minutes.
• Reheat stock mixture to a simmer. Whisk the egg yolks and cream until blended. While whisking, slowly add a cupful of the hot soup into the cream mixture and add back to the soup and heat to just below a simmer (if the soup simmers, the yolks will curdle). Add the cooked mushroom mixture and stir to combine. Serve garnished with parsley.

CREAMY WILD MUSHROOM AND PARSNIP SOUP

Steps:

• Melt the butter in a deep heavy-bottomed soup pot over medium heat. Add the onions, parsnips, carrot, thyme branch and bay leaf. Season generously with salt and pepper. Cook, stirring frequently, until the onion is soft and lightly browned, about 10 minutes
• Add the broth and the soaked dried mushrooms. Bring to a boil, then adjust the heat to a gentle simmer.
• Meanwhile, heat the olive oil over high heat in a wide skillet. When the oil is hot, add the chanterelles, stirring with a wooden spoon, allowing them to brown a bit. Season with salt and pepper, then turn the heat to medium and sauté 5 to 7 minutes, until the mushrooms are cooked through. Add the garlic and thyme leaves and cook 1 minute more.
• Transfer 1/2 cup of the cooked chanterelles to a small skillet and add the rest to the soup. Let the pot simmer until the parsnips and carrot are quite tender, about 15 to 20 minutes.
• Discard the bay leaf and thyme branch. Purée the soup in a blender and strain through a fine-meshed sieve. Thin with more broth if it is too thick, and correct the seasoning. Keep hot.
• Warm the reserved mushrooms. Toast the baguette slices lightly and put a spoonful of mushrooms on each.
• Ladle the hot soup into bowls. Top each bowl with a mushroom toast, a little chopped parsley, and a drizzle of crème fraîche if you like.

PARIS MUSHROOM SOUP

Steps:

• Soup-melt 1 tablespoon butter in a large Dutch oven or soup pot over low heat.
• Toss in the onions and garlic, season with salt and white pepper; cook, stirring often, for about 5 minutes, until the vegetables are soft.
• Add in the mushrooms and remaining tablespoon butter; increase heat to medium; cook, continuing to stir, for another 3 minutes, until the mushrooms release their liquid.
• Increase heat to high and cook until almost all the liquid evaporates.
• Add in the wine and let it boil until it almost evaporates.
• Toss the herbs into the pot; add in the broth, and bring to a boil.
• Decrease the heat, cover the pot almost completely, and cook at a gentle simmer for 20 minutes.
• 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 (blender will give you the smoothest texture).
• Taste for salt and white pepper.
• Pour the soup back into the pot and heat it gently; it shouldn't boil, but it should be very hot.
• Salad-divide the mushrooms, scallions, parsley, and chives among six soup plates; season lightly with salt and white pepper.
• Ladle the soup into the soup plates, and top each with a dollop of creme fraiche, if desired.

PARSLEY SOUP WITH MIXED MUSHROOMS

Steps:

• Wash the parsley in a bowl; separate the stems and tops and tie the stems into a bundle.
• In a casserole, melt 1 1/2 tablespoons butter over medium heat. Stir in the onion, leek, parsnip and a pinch of salt. Cook until the onion becomes translucent, about 10 minutes; do not allow the vegetables to brown. Add the parsley stems and pepper to taste and stir again.
• Add 2 1/2 cups water and the broth and stir. Simmer, stirring now and then, until the vegetables are very tender, 30 to 45 minutes.
• Meanwhile, wash and trim the mushrooms (add undamaged stalks to the soup). Chop the caps. Heat the remaining 1 1/2 tablespoons butter in a skillet over medium-high heat and add the mushrooms and shallot. Season with salt and pepper and cook, stirring occasionally, until the mushrooms have given up their water and are tender, about 10 minutes.
• When the vegetables are soft, remove the parsley stems, add the remaining parsley and cook for another minute. Let the soup cool slightly, if possible. Then place the soup, in batches if necessary, in a blender and purée until as smooth as possible. Taste the soup and adjust the seasoning. If it seems fibrous, pass it quickly through a coarse strainer. Reheat.
• Place a portion of the mushrooms at the bottom of each of 4 bowls and top with a ladleful of hot soup.

PORCINI MUSHROOM SOUP

Steps:

• Melt butter in a large pot over medium heat. Add fennel, leeks, onion, and garlic; cook and stir until softened, about 10 minutes. Stir in chicken stock, potatoes, porcini mushrooms, and thyme. Bring to a boil; reduce heat to medium-low and simmer until potatoes are tender, 30 to 35 minutes.
• Remove pot from the heat; stir in heavy cream, cream sherry, Worcestershire sauce, salt, and black pepper. Puree soup with an immersion blender until smooth.
• Return pot to the heat. Simmer soup until warmed through, about 10 minutes.