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French Mushroom Soup

French Mushroom Soup


Subtle herbs compliment the rich mushroom flavour in this decadent soup. It makes a  perfect starter to a luncheon or dinner party.

Prep Time 10 mins.
Cook Time 30 mins.

method method

In large heavy soup pot, melt butter over medium heat; sauté mushrooms for 5-6 minutes or until moisture from mushrooms has evaporated; sprinkle flour over mushrooms and cook 1 minute. Gradually stir in broth; bring to boil, stirring constantly. Add thyme, bay leaf and green onions; reduce heat and cover. Simmer 15- 20 minutes. Remove bay leaf. In small bowl whisk egg yolks with cream; stir 1cup (250 mL) hot broth into cream mixture and then return all to saucepan. Heat over low heat until hot about 5 minutes; add pepper to taste. Serve sprinkled with parsley.

Makes 8 servings

Note:  If table cream is substituted and allowed to boil it will curdle.

Variation:  Add ¼ cup (50 mL) medium sherry.

Nutritional Information:
Per Serving
Calories: 162
Sodium: 739 mg
Protein : 3.8 g
Fat: 12.6 g
Carbohydrates: 7.4 g
Dietary Fibre: 1.1 g

Want to see how easy it is to make French Mushroom Soup? Watch the French Mushroom Soup Video Now!

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Ingredients Ingredients

1/4 cup

butter

50 mL

1 lb.

fresh Mushrooms, thinly sliced 

500 g

1/3 cup

flour

75 mL

6 cups

chicken broth 

1.5 L

1/2 tsp

dried thyme leaves 

2 mL

1 bay leaf 1
1/4 cup chopped green onions 50 mL
2 large egg yolks 2
1/2 cup whipping cream 125 mL
  White pepper to taste  
2 tbsp minced parsley 25 mL