Mushroom Soup Recipe (Cream-Free)
This past weekend in honor of Valentine’s Day I made a lovely, classic five course French dinner for two. Dinner started with this gorgeous cream-free homemade mushroom soup and was followed by a plate of vegetables a la Grecques. The main course was a burger a la Lyonnaise with a side of frisee salad aux lardons (bacon) and Roquefort cheese. Lastly, we ended our romantic meal with eclairs au chocolat and a cup of cafe latte. It was the perfect French bistro fare and everything turned out absolutely delicious!
I found this homemade mushroom soup recipe in Anthony Bourdain’s Les Halles Cookbook and slightly changed the format. The original recipe calls for six tablespoons of butter and though I’m sure it must taste incredibly velvety and rich, I decided to only use two tablespoons. The remaining four tablespoons were substituted for extra virgin olive oil as a healthier alternative.
The result was still velvety and the flavors were assertive and well rounded. This homemade mushroom soup tastes like something you would find at a high end restaurant, that comes topped with plenty of shaved truffles. It’s earthy, really earthy in fact, a little sweet (from using dry sherry) with a hint of brightness from the parsley. It’s a scrumptious mushroom soup I can’t get enough of and one that pairs nicely with a frisee salad or a simple toasted camembert and fig bread. This homemade mushroom soup is the perfect recipe if you don’t want a lot of mise en place as it only takes five minutes to prep!