Savory mushroom soup from Dinner in French: My Recipes by Way of France (page 109) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable stock for chicken stock, and parsley for cilantro.

  • molly17659 on April 15, 2025

    Great soup! The chickpea flour gave it such a good flavor and consistency. I've made this a few times and always forget how much I love it

  • stef on June 16, 2021

    Delicious soup. I used cremini, giant oyster and dry porcini mushrooms. Sage instead of thyme. The chickpea flour adds flavor and a bit of thickening . Definite repeat - made a lovely lunch

  • stockholm28 on May 14, 2021

    I liked this a lot and it is quick enough to make for a weekday dinner, One unusual ingredient is chickpea flour. I couldn’t specifically discern it in the final dish but it does add a little something. I used homemade chicken stock from the freezer. I only made half a recipe using creminis and shiitakes. I wish I’d made a full recipe. We’ve got an excellent mushroom vendor at my local farmer’s market so I’m thinking of buying a lot more in the next couple of weeks and making a double batch and putting in the freezer.

  • lholtzman on September 15, 2020

    1/22/26 - this is a solid mushroom soup recipe. Nothing special, but good. I do find that the chickpea flour clumps a bit.

  • MissKoo on June 22, 2020

    Excellent served as side dish to accompany steak. Only had creminis; would add more mushroom varieties next time and some reconstituted dried mushrooms, chopped, and their soaking water to further enhance flavor. The side bar mentions toasting the chickpea flour but this is not repeated anywhere in the recipe, so annotated recipe ingredients (1/4 cup chickpea flour, toasted) and step 3 instructions. Slightly salty to my taste so would cut back on second teaspoon added with stock. Used leftover bone broth and homemade stock that had minimal salt. Added some aleppo pepper at the end.

  • Lsblackburn1 on June 15, 2020

    Amazing depth of flavor! Really loved this. I used morels, shiitakes and criminis. Can’t wait to make again during chanterelle season.

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