I have just spent 3 days at a friend's house in Paris and the street markets were full of fresh mushrooms. I posted a Porcini mushroom soup here at the beggining of the week, which I find very nice for a wild mushroom version. But what about out of season. So it occured to me that as Button Mushrooms are the most cultivated species you can get them fairly easily and at a more comfortable price. So I decided to try a simple creamy mushroom soup, quite affordable and easy to make. I also made the soup in a french cuisine style, hence using butter instead of my usual Olive Oil cooking method and added a little Cognac. I tried the soup both hot and cold and liked it both ways.

Oct. 1, 2021, 11:50 a.m.

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