clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cream of mushroom soup


  • Author: Chefjar


Inspired by the book" Mastering the Art of french cooking" By Julia Child


  • Chicken fillet- 800 gm ( fried and finely chopped)
  • Portabello Mushrooms- 5 large
  • Onion- 2 medium
  • All purpose flour- 6 tbsp
  • Butter- 5 tbsp
  • Chicken stock / water- 6 cups
  • Cooking cream- 1/ 2 cup
  • Celery leaves- 2 tbsp( chopped)
  • White pepper- To Taste
  • Black pepper- To Taste
  • Bay Leaf- 2-3
  • Lemon juice- 1 tbsp


  1. Cut chicken fillet into small pieces. Take a medium pan, heat oil, add chicken and fry ( 15-20 minute).
  2. In the meantime peel and finely chop the onion. In another pan melt 3 tbsp of butter, add chopped onion and cook slowly till tender. ( about 10 minutes). Add 6 tbsp of flour and stir for another 3-4 minutes. Add 6 cup of boiling chicken stock/water. Cook for another 2 minutes. Now transfer it into food processor and blend well.
  3. Chop mushrooms and fry till cooked.( 5 minutes).
  4. Take a large saucepan, pour chicken stock into it, add fried mushrooms, chicken fillet, 1/2 cup of cooking cream and seasonings. Cook 5-10 minutes until soup becomes thick.
  5. Before serving , add chopped celery leaves.
  6. Viola! Cream of mushroom soup. Serve with Italian croutons.