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Cream of mushroom soup with pine nuts Recipe

A creamy soup made with champignons de Paris, shallots, thyme and rosemary served with toasted pine nuts and crisp parsley.

(12 votes)

  • Preparation  45mins
  • Cooking time  50mins
  • Rest time  0h

Ingredients for people

  • Small mushroom(s) : 500 g
  • Double cream : 800 ml
  • Shallot(s) : 1 whole
  • Garlic, thyme and bay leaf bouquet garni : 1 whole
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Pine kernel(s) : 30 g
  • Flat leaf parsley : 0.25 bunch
  • Olive oil : 50 ml
  • Piment d'Espelette : 3 pinch(es)
  • Frying oil : 1000 ml
Method
    Chef's tip

    «Try adding a drizzle of hazelnut oil to this creamy soup and serve with crusty bread.»

  • 1

    Wash the mushrooms and cut into quarters. Peel and finely dice the shallot. Pick the parsley.

  • 2

    Sweat the shallots with a drizzle of olive oil until soft. Add the mushrooms and the bouquet garni. Season with salt and pepper. Add the cream and 200ml of water, over and cook for 40 minutes over a low heat. Remove from the heat, pour into a food processor and blend until smooth. Pass through a fine sieve and check the seasoning.

  • 3

    Place the pine nuts in a frying pan and toast until golden brown.
    Heat the vegetable oil and then lightly fry the parsley. Remove from the heat and drain on kitchen paper before seasoning with salt.

  • 4

    Serve the soup with a sprinkling of toasted pine nuts, crisp parsley and piment d'Espelette.