Starters/ Vegetables/ Vegan

Paris Mushroom Creamy Soup

Christmas Holiday season is now behind us, we want lighter dishes but we still want to enjoy what we are eating. Hot water with lemon juice and a apple? No thank you! See what I mean? One of my answers: my Paris mushroom creamy soup.

It’s perfect for an evening meal. It’s rather consistent, it doesn’t require many ingredients. Besides, it’s a cheap meal, which is good news after Christmas!!

And if you want a little more, you can add a few things: bread croutons, a slice of ham or chicken, lettuce on the side, pine pinions.

You get it, whether you have it for starter or as a main dish, you are going to love this Paris mushroom creamy soup.

Aww yes… I almost forgot… It’s super delicious!! Smooth texture…

You can add a pinch of ground ginger or paprika if you wish. A few chopped fresh coriander leaves will add the little “je ne sais quoi”…

The utensils:

A small frying pan,

My Thermomix or my Affinity sauce pan diameter 20 cm by De Buyer.

Shall we now?

The recipe, Chef!

Paris Mushroom Creamy Soup

1 Star2 Stars3 Stars4 Stars5 Stars ( Vote !)
Serves: 5-6 Difficulty: Easy Price: $
Cooking Time: 30-45 min


  • 6 very large Paris Mushrooms (250 g)
  • 50 g butter
  • 10 g butter
  • 50 cl water
  • 40 cl milk
  • 60 g flour
  • 2 egg yolks
  • 1 dehydrated chicken broth
  • 1/4 teaspoon coarse salt (1g)
  • Pepper



Melt 10 g of butter in a small frying pan and cook one mushroom peeled and cut in slices. Set aside.


Without Thermomix, go to bulletpoint 7.


With Thermomix, put 1/2 liter of water in your bowl, add the chicken broth, the coarse salt and 5 mushrooms(peeled and cut in cubes).


Set 6 minutes at 100 degrees, speed 5.


Add the flour, the milk, the 50 g of butter and set 10 minutes at 100 degrees, speed 4.


After 10 minutes, add the egg yolks, a bit of pepper, mix 10 seconds at speed 4. Then go to bulletpoint 11.


In a saucepan, put 1/2 liter of water, add the chicken broth, the coarse salt and 5 mushrooms(peeled and cut in cubes).


Heat until it boils. When it boils, cover and lower the heat. Let it cook for 6 minutes.


Add the flour, the milk, the butter and cook 10 minutes at medium heat. Keep wisking during the whole time.


Add the egg yolks, a bit of pepper and mix with a hand mixer.


Pour the soup in individual bowls or plates and add ta few mushroom slices.


You can add one or two tablespoons of cream ...

You Might Also Like


  • Reply
    Anne Burger
    Saturday January 19th, 2019 at 03:40 PM

    Idéal pour un dîner entre amis avec Nicolas et Serge!

    • Reply
      Sunday January 20th, 2019 at 11:26 AM

      Ha ha !! Énorme !! Il va falloir qu’on se fasse des retrouvailles tous ensemble !! Bisous Anne !

    Leave a Reply