A smooth button mushroom soup served with smoked duck filet chips and roasted pine nuts. The French call button mushrooms Champignon de Paris lit Mushroom from Paris.

This creamy and soft soup can be a base with all kind of toppings. Here served with smoked duck fillet ships and roasted pine nuts, you can follow your imagination or simply adapt it according to what you have in your fridge or cupboard. For instance: bacon or ham strips, or simply grilled bacon strips, drop walnut spreads, grated parmesan or goat cheese…


Preparation time: 25 min (15 min for the soup without toppings)
Cooking time: 25 min for the soup, 5 min for the chips and 2 min for the pine nuts
Quantity: 4 serves
Specific equipment: mixer or blender


700 gr (25 oz) mushrooms (champignons de Paris type button mushrooms)
1 big shallot
20 cl (4/5 cup) heavy cream
20 cl (4/5 cup) water
30 gr (2 tablespoons) pine nuts
20 slices of smoked duck filets
2 pinches of salt
2 tablespoons olive oil
A knob of butter

If needed, refer to the Conversion and Measures article here


Fry the shallots then the mushrooms. Add water and cream and cook. Grill the pine seeds and the smoked duck fillets. Mix the soup and arrange.


Prepare the vegetables. Remove the skin of the shallot and dice it finely. Wash the mushrooms. Place the mushrooms under the tap to wash them softly. Don’t soak them in a large quantity of water otherwise the mushrooms will absorb the water. Remove the skin only if needed (if it’s too thick) and cut the mushrooms in equal parts.
In a frying pan, pour a tablespoon of olive oil and the butter. Add the diced shallot, season with salt and pepper, and fry for about 5 minutes. When the shallot starts to become translucent, add the mushrooms. Stir. Cook for 5 minutes at medium heat. Add the cream and water, cover and cook gently for about 15 minutes.

While the mushrooms are cooking, preheat the oven to 250° (480°F). Remove the fat from the slices of smoked duck filets. Place them on the frying pan of your oven covered with greaseproof paper. Bake in the oven at 250° (480°F) for 4 to 5 minutes. They will become crispy without burning.
Tip: If you don’t want the slices to curl, place them between two pans. I don’t mind if it curls as it will help to give a structure while arranging the dish.

Place a frying pan with 1 tablespoon of olive oil on high heat of your stove. When it’s hot, add the pine seeds and keep stirring so that they won’t burn. After a few minutes, remove them.

Place both slices of duck and pine seeds on a plate covered with paper towels so that it will absorb the remaining oil.

Mix the soup.
Tip: At the beginning, mix all the vegetables with only a part of the cooking liquid and add progressively part or all the remaining liquid so that you will obtain the consistency you wish to. If you mix all together at first, you might have a very liquid soup as mushrooms tend to produce a lot of liquid while cooking.

Arrange individual dishes with soup and on top the chips of duck (try to give them as much air as possible) and the grilled pine seeds.

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