hearty and warming soup and so good for a winter day; it has intensely earthy flavors, and is actually as good all year long.


  • 2 TBSP Butter
  • 1 Small Onion diced finely
  • 4 Cups Fresh Mushroom cut into slices
  • 2 TBSP Flour (Separated into 1 TBSP Each)
  • 2 Cups Chicken Stock
  • 1 ½ Cup Fresh Cream
  • ½ TSP Salt
  • ½ TSP White Pepper
  • ¼ TSP Nutmeg
  • Croutons or Parsley for Garnish


  • Add butter, onions, and mushrooms to saucepan and sauté until onions are soft and translucent. Add 1 TBSP flour, mix, then set aside.
  • In the same pot, add the chicken broth bringing it to boil, then stir in the cream, and TBSP of flour, with seasonings. Heat to thicken
  • In a food processor, add the mushrooms/onion mix, and the broth/cream mix, and pulse until smooth
  • Return to pot, allowing to boil mixing occasionally.
  • Serve and garnish with croutons or parsley

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