Homemade Cream of Mushroom Soup in Under an Hour
Let’s Eat the World · Provencal Recipes · Soup · TasteNever trust anyone who doesn’t like soup. Whether your preference is hot, cold, spicy, creamy, chunky or smooth there are thousands of possible variations on this dish that requires a spoon. This Cream of Mushroom Soup will satisfy those who like their soup warm, fresh and delicious.
For more delicious French-inspired recipes, explore the full Cook’n With Class Recipes directory. If you share one of these recipes on social media, use this hashtag #AlwaysCooknWithClass so we can see what you made.
Sign-up for a Cook’n with Class hands-on cooking class in Uzès or in our original location in Paris. Use this code – PERFPROV10 – when you book to get 10% off on any regular workshop or culinary week a vacation for food lovers.

Cream of Mushroom Soup
This soup (like many) is really easy to make, gather the ingredients together and you can enjoy a hot bowl of soup in under an hour.
Ingredients
- 20 White mushrooms
- 1 leek
- 2 potatoes
- 1/2 onion
- 1 garlic clove
- 60 g (2 oz) whipping cream
- 1 pinch nutmeg
- 2 tbsp butter
- salt and pepper
Instructions
- Clean all your vegetables.
- Peel the potatoes, cut everything into small cubes.
- Sweat the onion, garlic, leek in butter for 5 minutes, add the mushrooms and potatoes, cover with water, salt and pepper and cook 30 minutes.
- Blend to get a smooth soup, add the cream and bring to a boil.
- Serve with crusty bread and enjoy!
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Fresh Asparagus and Pea Soup Recipe for Spring or Summer
April 20, 2018
rench green asparagus teams very well with peas and you can serve this cold in the summer for a refreshing and pretty way to start a meal. This asparagus and pea soup recipe comes from Jeany Cronk's kitchen at Mirabeau Wine.…
Marinated Mushroom and Roast Pumpkin Salad for Autumn Weather
September 21, 2018
Often, as the weather turns cooler the tendency is towards warm, slow-cooked meals, and roasted meats. These menus beg for a table of good friends and great wine. However, you don't want the meal to be too "heavy" this tasty combination of autumn vegetables - marinated mushroom and roast pumpkin salad - is a perfect starter course …
Recipe for Marseille Classic Bouillabaisse
October 16, 2015
The fish scraps and a few herbs were thrown into a pot of boiling salty water. This meagre meal marked the end of a long day for the fishermen of Marseille. Fast-forward to today, and this fish soup is no longer considered a humble meal. You can read more about the origins of Bouillabaisse here. …
Mushroom Tart with Truffle Salt a Beautiful Recipe for Fungi Lovers
October 26, 2017
David's original post for Mushroom Tart with White Truffle Salt. The white truffle is unique to Italy. Alba, in particular, is reputed to have the best of the "White Gold." In Provence, the black truffle is typically found in the cooler, wetter months from November to early March. …
No Comment