Creamy Wild Mushroom Soup without Cream for Fall Weather

All it takes is a little water. It’s hard to believe that shortly after one late-summer rainstorm, it’s possible to forage for wild mushrooms in Provence. Of course, you have to know where to look and what you are looking for, as there are mushrooms that should not be eaten. I still dream about a wild mushroom soup that one of the local restaurants used to have on their fall menu. This Moulin CastelaS recipe for wild mushroom soup has no cream, yet has a delicious, rich texture.

Discover Moulin Castelas

Domaine Castelas includes 110 acres in the Vallée des Baux and 160 acres close by on the Plaine de Crau. Visit Moulin Castelas, which offers tours of its facility. The on-site boutique offers tempting products. They have a selection of olive oils with blends of olive varieties, including those typical of the appellation Salonenque, Aglandau, Grossane, and Verdale.

Owners Catherine and Jean-Benoît Hugues are a French couple who lived in Arizona before returning to their native country when they “fell in love with some old olive trees.” They bought the estate in 1997 and constructed a new olive mill in 2002 to make the best olive oil possible. The Hugues make their olive oil carefully at each process step, much like a winemaker makes wine. And the results are spectacular: Moulin CastelaS has won top awards in national and international competitions.

In addition to pure olive oils, Castelas produces oils infused with different flavours, like rosemary, basil, and citrus. And unlike some producers, they don’t just add chemical flavourings to their oils. Instead, they macerate them with ingredients, adding fresh rosemary to their olives before milling them together.

Guide for the Alpilles Olive Producers

Wild Mushroom Soup with Olive Oil

Moulin CastelaS

This wild mushroom soup recipe does not use cream, yet it has a luxurious, rich texture that will keep you warm on cool nights.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Appetizer, Soup, Starter Course

Cuisine French, Provencal

Servings 4 servings

Equipment

• chefs knife (8-inch)
• cutting board set, bamboo
• saucepan with lid (4-quart)

Ingredients

  

1x2x3x

• 500 g wild mushrooms your choice (Button, Cèpes, Giroles...)
• 1 leek sliced into rings
• 1 onion thinly sliced
• 3 cloves garlic minced
• salt and freshly ground black pepper to taste
• parsley coarsely chopped
• black olive oil CastelineS
• olive oil CastelineS Noir d'Olive AOC Provence

Instructions

 

• Sweat the onion in a drizzle of olive oil, add the leek, garlic and then the mushrooms.
• Pour in as much water as necessary and cook for 20 minutes.
• Blend and season with salt just before serving.
• Add a drizzle of olive oil, pepper and parsley.

Notes

Domaine Castelas produces a range of olive oils at its mill at the base of Les Baux de Provence. You can order their oils and other products online if you live in France, Belgium, Germany, the Netherlands, or Luxembourg.

Keyword Mushrooms, Olive Oil, Soup

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Lieke Lobregt

Lieke Lobregt is the owner of Lovenests, offering an idyllic stay in Provence. Her Lovenests are charming & authentic homes in the old villages of Provence. Passionate about French homes and the stories they tell, she enjoys sharing her homeowner knowledge to help others benefit.

She has over 10 years of experience in the French real estate market, having worked in the Var region. Her journey of renting out their first Provençal home began in 2025 and taught her valuable lessons.

Currently based in the Netherlands with her family, she is a proud owner of several properties in one of France's most beautiful villages. In Provence, Lieke enjoys the small villages in the countryside, the brocante and farmers’ markets, and the overall simple lifestyle, where food & good company are enjoyed most.