Potage Crème de Champignons

Cream of Mushroom Soup

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 2 leeks, sliced
  • 2 yellow onions, sliced
  • ¼ pound butter


  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