Potage Crème de Champignons

Cream of Mushroom Soup


  • 2 leeks, sliced
  • 2 yellow onions, sliced
  • ¼ pound butter
  • 1 pound mushrooms, sliced
  • 4 tablespoons flour
  • 2 cups chicken stock
  • 3 cups half-and-half cream
  • 2 teaspoons salt
  • 1 tablespoon sugar
  • teaspoon white pepper
  • 1 cup crème fraîche, or whipping cream
  • Mushrooms and parsley to garnish


  1. Clean leeks. Slice into saucepan along with onions and butter. Cover and simmer 30 minutes. Add mushrooms and cook 10 minutes. Stir in flour. Cook a few minutes.
  2. Add stock, half-and-half cream, salt, sugar, and pepper. Stir-cook until slightly thickened. Grind through a food mill. Pour back into saucepan and keep warm. Stir in crème or whipping cream when ready to serve. Heat and then pour into a tureen. Garnish with sliced raw mushrooms and some minced parsley.