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French Mushroom Soup


Number of Servings: 8
Prep Time: 40 min Skill Level: Average


Mushroom soup1/4 cup butter
1 lb fresh Mushrooms, thinly sliced
1/3 cup flour
6 cups chicken broth
1/2 tsp dried thyme leaves
1 bay leaf
1/4 cup chopped green onions
2 large egg yolks
1/2 cup whipping cream
2 tbsp minced parsley
White pepper to taste


1. In large heavy soup pot, melt butter over medium heat.

2. Sauté mushrooms for 5-6 minutes or until mixture from mushrooms has evaporated.

3. Sprinkle flour over mushrooms and cook 1 minute. Gradually stir in broth.

4. Bring to boil, stirring constantly. Add thyme and bay leaf.

5. Reduce heat and cover. Simmer 15- 20 minutes. Remove bay leaf.

6. In small bowl whisk egg yolks with cream; stir 1 cup (250 mL) hot broth into cream mixture and then return all to saucepan.

7. Heat over low heat (do not boil) until hot about 5 minutes.

8. Add pepper to taste. Serve sprinkled with parsley.

Helpful Hints:

If table cream is substituted and allowed to boil it will curdle.

Variation: Add 1/4 cup (50 mL) medium sherry.

Nutritional Information:
Per Serving
Calories: 162
Protein :  3.8 g
Fat:  12.6 g
Carbohydrates: 7.4 g
Dietary Fibre: 1.1 g

Submitted By :


Web Link :

Mushrooms Canada


NOTE: The recipes we provide on were submitted by people like you. They have not been tested by us in any way, and we cannot guarantee their accuracy or safety, nor can we be liable for any errors or omissions.



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