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    Home • Recipes • Vegetarian Recipes

    Creamy Mushroom Soup (façon Cappuccino)

    Published: Dec 26, 2021 · Modified: Mar 18, 2025 by Jill Colonna39 Comments

    Jump to Recipe

    Creamy Mushroom Soup, a healthy French starter 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. Instead of using cream, 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 French mushrooms at the market, 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
    Typical Parisian mushrooms at the farmers' 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.

    sweating mushrooms in a pan after cooking the chopped onions separately
    Sweat the chopped onions and mushrooms separately first

    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.

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

    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, to thicken up mushroom soup, use the same method for the Crème Dubarry (French cauliflower cream soup) and make a roux.

    How to Make a Roux for Soup

    Making a roux for soup creates a creamy texture as well as thickening it up. It is just gradually mixed into the soup. Here's how, step-by-step.

    Adding flour to melted butter in a saucepan

    First melt butter and whisk in flour.

    whisking together a paste or roux in a saucepan

    Once the flour and butter are creamy, add the milk while constantly whisking until the paste is thick. Whisk in some mushroom stock, created from sweating the mushrooms, 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 optional, 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

    Creamy Mushroom Soup

    Jill Colonna
    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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 35 minutes mins
    Total Time 55 minutes mins
    Course Appetizer, Starter
    Cuisine French
    Servings 8 people
    Calories 77 kcal

    Ingredients
      

    • 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 teaspoon soluble coffee
    • 1 tablespoon crème fraîche or double cream (optional)
    • 1 teaspoon truffle oil
    • 1 teaspoon unsweetened cocoa powder for dusting

    Instructions
     

    • 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.

    Notes

    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. 

    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.

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    Jill Colonna standing in a French patisserie lab holding a giant whisk over an oversized mixer bowl

    Bonjour - I'm Jill

    As a cookbook author and founder of Mad About Macarons since 2010, I’ve spent 30+ years perfecting foolproof French recipes in Paris—so you don’t have to! Expect step-by-step guidance, lower-sugar treats that don’t skimp on flavour, plus insider food and market guides to help you taste France like a local. If I can do it, so can you - no fancy techniques required!

    Meet Jill

    Reader Interactions

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    1. Betty

      December 29, 2021 at 3:15 pm

      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!

      Reply
      • Jill Colonna

        December 29, 2021 at 6:03 pm

        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

        Reply
    2. Yassine

      December 29, 2021 at 2:57 pm

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

      Reply
      • Jill Colonna

        December 29, 2021 at 3:03 pm

        Thanks so much for popping in, Yassine. Sending best of wishes to you!

        Reply
    3. Christina @ Christina's Cucina

      October 17, 2015 at 8:15 am

      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!

      Reply
      • Jill Colonna

        October 17, 2015 at 11:39 am

        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...

        Reply
    4. Jacqueline @How to be a Gourmand

      October 11, 2012 at 12:59 pm

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

      Reply
    5. Vicki Bensinger

      October 01, 2012 at 4:17 am

      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.

      Reply
      • Jill

        October 02, 2012 at 10:13 am

        Vicki, your homemade vanilla extract recipe would be a perfect gift with vanilla macarons - or any flavour of macarons for that matter! 😉

        Reply
    6. elisabeth@foodandthrift

      September 30, 2012 at 4:44 am

      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

      Reply
      • Jill

        September 30, 2012 at 12:54 pm

        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.

        Reply
    7. Rosa

      September 27, 2012 at 8:28 pm

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

      Cheers,

      Rosa

      Reply
      • Jill

        September 29, 2012 at 12:09 pm

        Merci, Rosa xo

        Reply
    8. Hester @ Alchemy in the Kitchen

      September 27, 2012 at 12:09 pm

      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.

      Reply
      • Jill

        September 29, 2012 at 12:08 pm

        There's so mushroom indeed for macaron ideas, Hester! 😉

        Reply
    9. Anne@FromMySweetHeart

      September 26, 2012 at 4:43 pm

      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! : )

      Reply
      • Jill

        September 29, 2012 at 12:07 pm

        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!

        Reply
    10. Laz

      September 26, 2012 at 4:33 pm

      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...=)

      Reply
      • Jill

        September 29, 2012 at 12:05 pm

        Thanks, Laz. You know I adore your writing!

        Reply
    11. Helene Dsouza I Masala Herb

      September 26, 2012 at 3:41 pm

      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!

      Reply
      • Jill

        September 26, 2012 at 3:44 pm

        It's not too late! Thanks for your kind words, Helene. It's great fun.

        Reply
    12. Parsley Sage

      September 25, 2012 at 3:12 pm

      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!

      Reply
      • Jill

        September 26, 2012 at 9:01 am

        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...

        Reply
    13. Chef and Steward

      September 25, 2012 at 7:43 am

      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.

      Reply
      • Jill

        September 25, 2012 at 2:12 pm

        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!

        Reply
    14. Nami | Just One Cookbook

      September 25, 2012 at 7:16 am

      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! 😀

      Reply
      • Jill

        September 25, 2012 at 2:11 pm

        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...

        Reply
    15. Lora

      September 25, 2012 at 6:42 am

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

      Reply
      • Jill

        September 25, 2012 at 2:09 pm

        Hopefully not a crack in site, Lora. Yes, it's fun. What it's all about!

        Reply
    16. Cupcake Crusher

      September 24, 2012 at 5:59 pm

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

      Those are divine.

      Reply
      • Jill

        September 25, 2012 at 2:09 pm

        Can I come too? 😉

        Reply
    17. Thomasina

      September 24, 2012 at 5:33 pm

      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.

      Reply
      • Jill

        September 25, 2012 at 2:09 pm

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

        Reply
    18. parisbreakfast

      September 24, 2012 at 4:43 pm

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

      Reply
      • Jill

        September 25, 2012 at 2:07 pm

        You like that? Not bad, eh. Replace with nutmeg if not using cayenne. Enjoy!

        Reply
    19. Kim Bee

      September 24, 2012 at 5:06 am

      My brother would go crazy for these. So adorable.

      Reply
      • Jill

        September 24, 2012 at 9:59 am

        Well you're brother does sound adorable, Kim!

        Reply
    20. Liz

      September 24, 2012 at 3:44 am

      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

      Reply
      • Jill

        September 24, 2012 at 9:59 am

        Thanks, Liz. It's rich but so light. I dare you to try it!

        Reply

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    As a cookbook author and founder of Mad About Macarons since 2010, I’ve spent 30+ years perfecting foolproof French recipes in Paris—so you don’t have to! Expect step-by-step guidance, lower-sugar treats that don’t skimp on flavour, plus insider food and market guides to help you taste France like a local. If I can do it, so can you - no fancy techniques required!

    Meet Jill

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