Cream of mushroom soup


Preparation info

  • Serves


    • Difficulty


    • Ready in

      50 min

Appears in

Soups: Le Cordon Bleu Home Collection


By Le Cordon Bleu

Published 1998

  • About

This soup combines wild and cultivated mushrooms to create a rich, complex flavour Try using some of the new varieties becoming more widely available to create different flavours.


  • 200 g (6 ½ oz) wild mushrooms, such as chanterelles or cèpes


  1. Place the wild mushrooms in a sieve and shake off some of the sand and dirt. Thoroughly clean by tossing them in a large bowl full of water, but do not leave them in the water too long as they will absorb too much liquid. Lift them out and finely slice. Clean the button mushrooms by wiping with paper towels.
  2. Melt the butter in a medium pan. Add the shallots and co