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French Cream of Mushroom Soup (Potage Velouté aux Champignons)


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  • 1/4 cup (60 ml) finely chopped onion
  • 4 Tbs (60 ml) butter
  • 3 Tbs (45 ml) flour
  • 6 cups (1.5 L) chicken stock
  • 2 sprigs parsley
  • 1 bay leaf
  • 1/4 tsp (1 ml) dried thyme
  • Salt and freshly ground pepper to taste
  • The stems from 1 lb (500 g) mushrooms, chopped
  • The caps from 1 lb (500 g) mushrooms, thinly sliced
  • 2 egg yolks
  • 1/2 cup (125 ml) whipping cream


Servings 6


Step 1

Cook the onions in 2 tablespoons (30 ml) of the butter in a large soup pot over moderate heat until tender but not browned. Stir in the flour and cook for 2 minutes. Add the chicken stock, parsley, bay leaf, thyme, and mushroom stems and simmer covered for 30 minutes. Strain the soup through a fine strainer, pressing the mushroom stems to extract as much moisture as possible. Melt 2 tablespoons (30 ml) of the butter in a separate saucepan and cook the sliced mushroom caps, covered, over low heat for 5 minutes. Add the mushroom caps and their cooking juices to the strained broth and simmer for 10 minutes. Remove from the heat. Beat the egg yolks and the cream together in a small bowl. Add a little of the simmering broth to the egg mixture and stir well. Add the egg mixture to the soup and stir over moderate heat for a minute or two, being careful not to let the soup come to a boil. Serves 6 to 8.

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