Recipe: French Mushroom Soup

I created this recipe for inclusion in a fundraiser cookbook for the Academy of Culinary Nutrition's "From Scratch Cookbook 2015." I am a proud alumni of the Culinary Nutrition Expert program and was thrilled to have this recipe included in the collection of creative culinary recipes.

French Mushroom Soup

Recipe Type: Soup

Cuisine: French

Author: Theresa Diulus

Prep time: 5 mins

Cook time: 30 mins

Total time: 35 mins

Serves: 10 cups


  • 2 Tbsp. olive oil
  • 16 oz. mushrooms, sliced
  • 1 onion, chopped
  • 1 small cauliflower, rough chopped
  • 8 cups water (can also use broth)
  • 1 Tbsp. sea salt
  • 1 tsp. Herbes de Provence
  • Handful of fresh parsley or thyme


  1. Over medium heat, brown mushrooms in 1 Tbsp. olive oil in a 5-qt. soup pan. Once browned, remove from pan and set aside.
  2. To the pan, add chopped onions, salt, 1 Tbsp. oil and allow the onions to cook for a few minutes until translucent.
  3. Add cauliflower, Herbes de Provence and water to the pan. Bring to boil, and then simmer until cauliflower is tender, about 20 minutes.
  4. Save a few mushrooms for garnish if desired, otherwise add them all to the soup mixture and either transfer the soup to a blender, or use an immersion blender to purée.
  5. Garnish with reserved mushrooms, if using, chopped parsley and a drizzle of olive oil.