Paris Mushroom Soup from Dorie Greenspan

Paris Mushroom Soup blends mushrooms with broth and wine for a rich, satisfying version that is topped with creme fraiche and sauteed mushrooms.
Paris Mushroom Soup from Dorie Greenspan

Late yesterday afternoon I saw someone tweet about this Paris Mushroom Soup that she was making from Dorie Greenspan’s book ‘Around My French Table’  (pp 72-73), and sure enough it was for French Fridays with Dorie and I was inspired.

Inspired not only because I was hungry after being on the go all day without lunch but it helped that I had fresh mushrooms in the fridge and anticipated I would have the ingredients for a soup.

Except for parsley I did have everything, including the book, and within minutes I had chopped onions and garlic sizzling in a pot.

This dish was so simple; sauteed onions, garlic, and mushrooms combined with white wine, rosemary and chicken broth.

Simple and simply divine. I might normally not have rosemary readily available but I’ve had great success with a small rosemary ‘tree’ I bought at Whole Foods for the holidays.

It thrives in the window box above my kitchen sink and is growing like crazy so I was delighted to have a recipe for mushroom soup using one of my favorite herbs,

Dorie suggests serving the soup as they do at the Paris bistro, Les Papilles, on top of a salad comprised of raw mushrooms, chives, parsley, salt, pepper and then finishing with dollop of crème fraîche on top.

I didn’t do the salad, opting instead to top the soup with some quickly sautèed mushrooms and in lieu of crème fraîche used sour cream that I had on hand.

An amazing mouthful of flavor yet filled with very little fat; it felt like a great soup to start the New Year with when so many of us want to get ourselves back into an après holiday routine with lighter and healthier fare.

One thing I did during cooking that put a different spin on Dorie’s recipe was to add a piece of rind from the last piece of Parmesan that I had purchased.

I can’t stand to pitch that hard piece of cheese that I cut off before using Parmesan so I save those pieces in a container that I store in the freezer.

I’ve found that it’s a great addition to soups, sauces and stews so I put a nice chunk in while the broth simmered and though subtle we loved the addition!

Dorie’s recipe called for blending the mushrooms with an immersion blender but I scooped some out of the pan before I did that; I wanted to use a small amount for garnish with the crème fraîche.

It was the perfect instrument with the end result not being a totally smooth consistency but having some substance to the mouth-feel.

From thought to plate…30 minutes, and it was simply FANTASTIC!

Paris Mushroom Soup in a White Bowl Garnished with Sour Cream and Chives

Paris Mushroom Soup from Dorie Greenspan

A rich and satisfying version of mushroom soup with a garnish of Crème Fraîche.
5 from 1 vote
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Appetizer, Soup
Cuisine French
Servings 6 Servings
Calories 135 kcal


  • 2 tablespoons butter
  • 1 & ½ large onions coarsely chopped
  • 3 large garlic cloves coarsely chopped
  • Salt and freshly ground white pepper
  • 1 &1/2 pounds white mushrooms trimmed, sliced
  • 2 parsley sprigs
  • 1 rosemary sprig
  • cup dry white wine
  • 6 cups chicken broth or water
  • ½ cup Crème Fraîche sour cream or yogurt, optional


  • Put the butter in a Dutch oven or soup pot over low heat. Add onions, garlic, salt and pepper to taste. Cook, stirring often, until the vegetables are soft, 5 minutes. Add the mushrooms and remaining tablespoon of the butter.
  • Raise the heat to medium. Cook, stirring, until the mushrooms release their liquid, about 3 minutes. Increase the heat to high; cook until almost all the liquid evaporates. Set aside some mushrooms for garnish.
  • Pour in the wine; let boil until almost evaporated.
  • Add the broth and herbs; heat to a boil. Lower the heat; cover the pot almost completely. Simmer 20 minutes. Discard the rosemary sprig.
  • Puree the soup in small batches in a blender or food processor until smooth. Taste for salt and white pepper. Pour the soup back into the pot; heat over low heat until hot. Serve garnished with mushrooms and crème fraîche..


This soup can be served over a small salad of raw mushrooms seasoned with salt, pepper, chopped chives and parsley.
Cover and refrigerate for up to three days or freeze for up to 2 months.


Nutrition Facts
Paris Mushroom Soup from Dorie Greenspan
Serving Size
1 cup
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword French, mushroom soup
Tried this recipe?Let us know how it was!

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