Le Season for a Mushroom Soup Recipe

Hey guys, I just wanted to post a quick and delicious recipe! I went to the le Marche, and all of the Cepes (mushrooms) were screaming my name. So I purchased three big bunches of different kinds… chanterelles, oysters, and good ‘ole white button. Then, I proceeded to make this scrumptious cream of mushroom soup.

Continue reading here for Krista’s mushroom soup recipe.

Recipe Ideas for Cooking with Mushrooms

Chicken with Truffles and Mushrooms

Truffles are a unique, rich component that can elevate any dish. This recipe is a surefire way to impress with a meal that tastes like it's straight out of a 5-star kitchen.

Check out this recipe

Chicken Black Truffles Mushroom Cream Sauce

Sautéed Wild Mushrooms

When wild mushrooms appear in the Provencal markets, do not hesitate to buy them, as the season is short. This starter course is quick to prepare and simply delicious. The recipe below will serve four people as a starter.

Check out this recipe

Winter Menu from Provence Wild Mushroom Starter

Mixed Mushroom Sheet Pan Bake

This is a Jamie Oliver recipe for 4 - 6 people, especially at lunchtime when servings may be smaller. I didn’t have any cannellini beans in the kitchen, so I used mixed beans in tomato sauce, which turned out well. The great thing about sheet pan bakes is that you can incorporate varied ingredients, and they warm the kitchen too!

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Chèvre and Mushroom Tartlets

For this recipe, I chose the combination of soft goat cheese, sharp Parmigiano-Reggiano and mushrooms. However, once you have made the dough once you will know how easy it is to make, and you can create your own fillings.

Check out this recipe

Mushroom Spinach Ricotta Cannelloni

Although we served this recipe as a starter, it could easily be the main course, if you increase the quantities. The trickiest part is stuffing the cannelloni shells with the mixture of mushrooms, spinach and cheese. Serve hot with a small side salad.

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Please share this with friends and family.

Tags:Cepes,Chanterelle Mushrooms,Soups

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Krista Bender

Krista Bender is a food enthusiast, wine lover and Francophile! She visited Paris for the first time eight years ago and has been fascinated by the French culture ever since. After returning from her Parisian vacation, Krista immediately enrolled in Le Cordon Bleu cooking school in San Francisco, California. She was on the fast track to becoming a pastry chef and immersing herself in the world of food, wine and French pastry.

Krista has since returned to France several times and decided to start my blog Pastry in Paris to document her travels and adventures through France as well as share recipes. Krista says that France has really shaped her everyday life and encourages her to focus on the simple pleasures. "Whether it's sipping champagne with friends or enjoying my cafe au lait with croissant~ I truly believe in slowing down and savoring life!"

When she is not traveling through France Krista works as an innovation chef testing recipes out of a company based in Los Angeles, California.

Enjoy reading Pastry in Paris!