Go Back

Mushroom and Parmesan Soup

Prep Time25 mins
Cook Time30 mins
Course: lunch, Soup
Keyword: mushroom, parmesan, soup
Author: Héloïse Brion


  • lb. (1 kg) assorted mushrooms such as shiitakes and button mushrooms
  • Juice of 1 lemon
  • 7 tbsp (3½ oz./100 g) unsalted butter
  • 1 clove garlic finely chopped
  • 2 tbsp all-purpose flour
  • 4 cups (1 L) water
  • 2 bouillon cubes vegetable or chicken
  • 2 cups (500 ml) milk
  • cups (5¼ oz./150 g) grated Parmesan
  • 2 tbsp crème fraîche
  • 2 tbsp extra-virgin olive oil
  • cup (1 oz./30 g) shaved Parmesan
  • Leaves of 2–3 sprigs fresh parsley finely chopped
  • Salt and freshly ground pepper


  • Clean the mushrooms and trim the ends off the stems. Slice the mushrooms thinly and sprinkle them with the lemon juice.
  • In a saucepan, melt the butter over low heat and add the garlic and mushrooms, reserving a few slices for garnish. Cook, stirring gently, for 5 minutes, then stir in the flour. Add the water and bouillon cubes and bring to a boil. Lower the heat to medium and cook for 15 minutes to reduce.
  • Season with a little salt and pepper, reduce the heat to low, and stir in the milk and grated Parmesan.
  • Transfer to a blender and puree until smooth. Blend in the crème fraîche.
  • In a hot skillet with a little olive oil, brown the reserved mushroom slices.
  • Pour the soup into a tureen and top with the mushroom slices. Sprinkle with the shaved Parmesan, parsley, and a few grinds of pepper and serve right away.