Soupe du Vigneron


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 35

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

This lovely autumn recipe is typical of the south-west, and combines the season’s first wild mushrooms with the region’s favourite speciality – wine. Use white wine for a lighter, sweeter taste, and red for a richer, darker flavour.


  • 700 g onions
  • 50 g butter
  • 4 tbsp olive oil
  • 250 g wild or chestnut mushrooms
  • 3 cloves of garlic, crushed, peeled and chopped
  • 750 ml chicken or vegetable stock
  • 500 ml red or white wine
  • herbs: 2 bay leaves, 3 sprigs of thyme
  • sea salt
  • freshly ground black pepper
  • 6 slices stale bread, cut into cubes


    Slice the onions as finely as possible. Heat the butter and olive oil in a large pan, add the onions and cook gently until soft and golden, stirring frequently. Add the mushrooms and garlic and cook for a further 10 minutes. Add the stock, wine and herbs, then season to taste with salt and black pepper, bring to the boil and simmer for 45 minutes. This dish is traditionally served with stale bread, which is placed in the bottom of each soup bowl before serving.