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

• chef's 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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Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).