A creamy French Mushroom Soup perfectly seasoned with shallots, sherry, garlic and parmesan. A quick and easy soup for everyday cooking. Weeknight or special occasion, easy and fancy enough for both!
Why is French food so good?
The French use high quality, artisanal ingredients in their cooking. The food system is highly celebrated and the artisans are devoted to their niche, becoming experts in their specialty. Because they use such high quality ingredients, the recipes sometimes are quite simple and let the character of the ingredients carry the dish.
This French mushroom soup is an example of a simple French recipe that celebrates great ingredients. The ingredient list is relatively small and the soup is very straightforward. After cooking the ingredients in a dutch oven, the soup is cooled then blended into a thick soup and reheated. It is garnished with fresh herbs, good cheese and plain yogurt.
A note about the ingredients.
You can use any mushroom you like as it will be blended into a thick soup. I used shiitake mushrooms because I had a surplus of them from another recipe.
Parmesan in this recipe worked really well but you can use any dry, strong cheese that is shredded. Asiago and Romano might work well too.
I used plain yogurt in this recipe but other good choices include creme fraiche, sour cream and Mexican crema.
Inspired by many French recipes I read, it ultimately came down to what I had on hand. So if you are in the mood to experiment, go for it! I did and am very pleased with the result.
This soup was super easy and cooked up pretty fast. I would use this as a first course if you are entertaining or as a weeknight meal with a crusty baguette. If you make this lovely gem, let us know. You can tag your creations #FusionCraftiness on Instagram so we can all drool over your tasty dishes.
A classic French mushroom soup flavored with parmesan, shallots and sherry. Easy yet elegant. Great for a weeknight meal or a first course at a dinner party.
- 2 Tbs olive oil
- 1 large shallot, minced
- 4 cups of quartered or halved shitake mushrooms
- 2 tsp fresh herbs
- 1/4 tsp black pepper
- 1/3 cup dry sherry
- 2 cups low sodium broth, your choice
- 1 cup parmesan, shredded
- 1/4 cup plain yogurt
- 3 Tbs thinly sliced fresh chives
- parmesan, shredded or shaved
- Cook first 3 ingredients on medium heat for about 3 minutes.
- Add next four ingredients and simmer for 10 minutes.
- Cool so that you can blend it in a blender (don't blend hot,steamy food in blender)
- Add soup and parmesan in blender and blend until you get the consistency you like.
- Re-heat to a simmer, serve with garnishes as desired.