Creamy Mushroom Soup, a healthy French champignon soup made without cream and with a delicious touch of coffee. Surprise guests by serving in coffee cups and dust with unsweetened cocoa powder like a cappuccino. What makes the soup creamy? It’s thickened using a roux.

cup and saucer of mushroom soup dusted with cocoa powder

French Mushrooms (Champignons de Paris)

When I first bought mushrooms at the market in France, I was surprised to see how they were sold with such large stalks and earthy feet. They were totally different to the pale, pre-packaged mushrooms presented in cellophane punnets looking as clean as a button in supermarkets. While we can get the latter in our French supermarkets, why would I pick these if I can get the freshest, tastier ones at the local market for the same price?

Use Parisian, cremini or portobello (giant cremini) mushrooms – since I find they have more flavour than the normal white button mushrooms.

crate of Parisian chestnut mushrooms at the French market

French Apéritif or Pre-Drinks Fun Teaser Dish

Have you tried savoury macarons? In France, they’re great as an apéritif – my favourite part BEFORE the meal that’s just so French. However, served with a mini coffee cup, this makes the best little amuse-bouche or teaser before the entrée, (starter or appetizer).

Want to take this creamy mushroom soup to the next level? Serve with a dollop of crème fraîche with truffle and the most fun mini mushroom and truffle savoury macarons.

cup and saucer of mushroom soup, dollop of cream, dusting of cocoa powder and a mini mushroom macaron

coffee cup of creamy mushroom soup served with a mini truffle macaron

Mushrooms with Coffee – A Combination That Works

I often serve this creamy soup as a mushroom cappuccino, served in a dinky little coffee cup. This way it guarantees surprises at the table. Especially as the touch of coffee is a delicious surprise. Added with French mini mushroom and truffle macarons, you’ll have them laughing! I love seeing guests’ faces when I serve this.

What wines to serve with mushrooms? Serve with Champagne or a white wine from the Jura, an Alsatian Riesling or a fruity, almost honey-like Chenin blanc.

What’s more, it has coffee in it! Inspired by a starter of creamy mushroom soup in Brittany recently, the chef added a hint of coffee to the soup.  Who would have thought that mushrooms and a subtle hint of coffee could work so well? On return, French scientist Raphaël Haumont also talked about this on ‘Allo Docteurs, a French TV show, pointing out that mushrooms and coffee share the same taste molecules.

So my previous little cups of creamy mushroom soup have been given a make-over.

spoon of coffee granules in front of a pot of cooked mushrooms

From a few experiments with this recipe, I recommend adding coffee granules at the end of cooking.  For this quantity, I suggest two teaspoons but taste it for yourself and see, as it may need a touch more.  It’s entirely up to your taste but the secret is to have just enough to taste it but create the intrigue.

How do you Thicken Up Mushroom Soup?

Before I made this recipe without any milk or flour. However, the end result left a slight wateriness to it that seemed to split.  I felt it needed a creamier texture for a better consistency – plus without the cream to keep it healthy.

So, by using the same method used for the Crème Dubarry (French cauliflower cream soup), I make a roux to create a creamy texture and gradually mix it into the soup. Here’s how, step-by-step.

How to Make a Roux for Soup

Adding flour to melted butter in a saucepan

The creaminess of the soup comes by making a roux. First melt butter and whisk in flour

whisking together a paste or roux in a saucepan

then once the flour and butter are creamy, add the milk until the paste is thick then whisk in some mushroom stock and add it to the soup

I use a little milk to make a liaison with a roux of butter and flour but apart from that, there’s no cream in it.

However, if you’re not afraid of cream, add a small dollop of crème fraîche with a little truffle oil (or truffle shavings if you have them).

4 images for step-by-step method to make mushroom soup, adding an espresso coffee then blitzing with a hand blender

Finally top with a dusting of unsweetened cocoa powder (I use Dutch Van Houten 100%) – as this completes the cappuccino look. I use crème fraîche to make this quickly.

For an authentic cappuccino look, froth up some whipped cream (crème fleurette, 30% fat) and top to serve.

cup and saucer of creamy French mushroom soup with coffee

cup and saucer of creamy French mushroom soup with coffee
5 from 1 vote

Creamy Mushroom Soup

Author: Jill Colonna
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course : Appetizer, Starter
Cuisine : French
Servings : 8 people
Calories : 77kcal


Creamy Mushroom Soup, a healthy French champignon soup made without cream and with a delicious touch of coffee. Surprise guests by serving in coffee cups and dust with unsweetened cocoa powder like a cappuccino. What makes the soup creamy? It's thickened using a roux.


  • 600 g (1.25lb/ 6 cups) mushrooms (Cremini/button) chopped
  • 1 onion finely chopped
  • 50 g (2oz/¼ cup) butter
  • 1 litre (1.75pints/ 4 cups) vegetable stock (or chicken stock for non-vegetarians)
  • 25 g (2 tbsp) plain flour
  • 50 g (2 fl oz/ 3 tbsp) whole milk (or half fat)
  • 2 tsp soluble coffee
  • 1 tbsp crème fraîche or double cream (optional)
  • 1 tsp truffle oil
  • 1 tsp unsweetened cocoa powder for dusting


  • In a large, high-sided pan, cook the onion over a medium heat in half of the butter without browning for about 5 minutes. Remove the onion from the pan, throw in the chopped mushrooms and sauté them until they give off all their liquid. Return the cooked onion to the pan.
  • Add the stock and leave to cook on the lowest heat uncovered until the liquid reduces by at least a quarter for about 30 minutes.
  • Meanwhile in a small saucepan, prepare the roux. Melt the rest of the butter and, using a balloon whisk, whisk in the flour for about 5 minutes until the mixture looks creamy. Quickly add the milk and continue to whisk until the sauce thickens. Whisk in some of the hot liquid from the soup then add to the bigger pot.
  • Blend the soup using an electric mixer or hand blender. Season to taste plus add the coffee granules, stirring to dissolve.
  • Optional: stir the truffle oil into the crème fraîche then add a mini dollop on each serving.


For some extra delicious fun, serve with my mini mushroom and truffle savoury macarons for the best creamy mushroom soup effect.
Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as an approximate guide. 

Have you made and enjoy this recipe? Please leave a rated review below – your support means so much.
Thank you.

This post was originally published 24 September 2012 but text is now updated to include better images and an added roux and coffee in the recipe.

From the market

From the kitchen

39 responses to “Creamy Mushroom Soup (façon Cappuccino)”

  1. How interesting this looks, Jill! Knowing how you enjoy the savory versions of dishes that are normally sweet, as I do, I would feel confident in trying this recipe. How creative to add the coffee to it! And, of course, the addition of the mini savory macarons would be perfect!

    • Thanks so much for such lovely words, Betty. I do hope you try it and come and tell me what you think. I’m sure it would be great fun in your tiny cups as one of your teeny teas x

  2. 5 stars
    Beautiful idea
    Impressive for guests
    And yummy as well
    Thank you Jill Colonna !

  3. I’m intrigued, but would try the savoury macarons with trepidation as I’m a scaredy cat when it comes to sweet and savoury flavors together! You may convince me, though! Veeerrryyy eeenteresting!!! 🙂 They look gorgeous, btw!

    • I was like that at first too, Christina, believe me. I don’t like all kinds of savoury macarons (and I’ve tried a lot!) but when I make my own I also love to make spicy ones. So much fun to try since you have the sweetness of the macaron (I reduce the sugar as much as I dare on them) that cancels out the heat afterwards. I have a chapter that includes tikka ones and thai curry in Mad About Macarons 😉
      Otherwise the soup is fun enough…

  4. The mushrooms in the first photo are a thing of beauty..non? Amazing! Love the idea of making mushroom and truffle cappuccino.

  5. Jill these sound delicious and so creative. I’d love to try these. I only hope they come out 1/2 as good as yours.

    I’m glad you like my homemade vanilla recipe. These would be a great gift for you to give with one of your recipes.

  6. Jill, we all know the you are the Macaron Goddess! Literally, no-one can ‘touch you’…you are so gifted and unique that it certainly amazes me to ‘no end!’

    Such a clever, genius savory mushroom macarons. So adorable, and very cute. Love the presentation, and photos, as well:) xoxo

    • Gosh, Elisabeth, go easy! Thank you, I’m blushing no end but just trying to share with you how much fun you can have with macarons. With a bit of imagination, anyone can do this.

  7. Beautiful! This recipe is wonderfully autumn-like and this pairing is amazing. Really original and inventive.



  8. Is there mushroom? You bet! I love the mushroom cappucino but the tiny savoury macarons are soooo cute. The dusting of cocoa powder with these flavours is inspired.

  9. Hi Jill! I have never tried a savory macaron. But I love mushrooms so much that I cannot imagine I wouldn’t like them no matter what form they took! Your pictures are gorgeous….so inviting. And that lead picture….your macaron truly looks like it belongs with the wild mushrooms! Is there anything you can’t do to a macaron?! You are amazing! : )

    • Thanks so much, Anne. That’s what is so fun with the macaron: you can do any combination you like with it. You will discover that you have an empty canvas for your imagination!

  10. Bravo,

    You never cease to dazzle. Thanks for making my favorite mushroom look so good.

    Jilly, you are way to lovely to be like me…=)

  11. haha love that mushroom macaroon! You just redefined magic mushrooms, cause that really looks magical to me.=)

    I asked that day my mum why she never makes macaroons at home and she said that it was never much made in her house in north France. Because of the lack of knowledge I am missing out. At least you Jill are teaching me something new about macaroons every single time.

    I never thought of mushrooms as filling, thats ingenious!

  12. Ahmazing! These are so interesting. Seriously, who would think of a mushroom macaron, besides you? I’m still too scared to make them myself but I just made a new friend, who’s a pastry chef! She says she’s gonna come round help me make some. EXCITE!

    • Words like ‘scared to make macarons’ make me want to cry. BUT, if you’re going to make them with your pastry chef friend that’s brilliant. But honestly, you’ve got it all in the book. It really isn’t that difficult…

  13. Wow Jill, you’ve taught us something- didn’t know that macarons could be savoury! Love the mushroom double whammy with the cremini and truffle! Divine! Really gorgeous idea for guests especially as it begins to get cooler.

    • Yes, indeed! Savoury macs are good fun – I have a whole chapter of them in my book from sweet garden herbs to curry and even a bloody mary one too. Like this mushroom one, you just take the basis of the idea and create your own.. over to you!

  14. You surely made me smile when macaron is on top of mushroom stem. I love your humor and so cute! I love mushrooms – all kinds! Japanese has so many kinds of mushrooms to enjoy and I’d enjoy one in macarons too! 😀

    • I’m sure you’re spoiled for choice with all the different mushrooms you could put in here, Nami. You should have seen me put these photos together on the mushroom. The family thought I’d really gone mad. Well, not far off really…

  15. Wow Mushroom cappuccino – how clever. And your mushroom macs always crack me up. Sooo cute!

  16. Way to impress!
    I know what to serve for my next dinner-party…

    Those are divine.

  17. I would love this as a starter and would love to make it for friends who would appreciate it. Having just come back from the States everyone should be eating macarons which are so so healthy. Everything was so sweet there, even soft drinks. Thanks for the idea Jill.

    • Well that sounds just right if it’s slightly less sweet! The cappuccino is so easy and fun in the cups. Glad to please!

  18. I’m making this today minus the cayenne
    and the ‘hint of macaron cheekiness’!
    (that’s a new one for me 🙂

  19. Oh, Jill, your soup looks amazing! And a savory macaron as an accompaniment looks perfect…the filling sounds so incredibly rich a delish 🙂 Have a great week!!! xo

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