Recipe Canned porcini mushroom soup

Every winter the same question comes up: how to make soup that is nourishing but healthy, and also original? Our mushroom soup is all about easy, healthy and delicious cooking. So get to your mixers!

Velouté de cèpes en conserve
Preparation time:
10 min
Heat treatment time:
10 min
Community rating:


Number of persons: 4 servings
  • 400 g porcini mushrooms
  • 2 lemons
  • 1 chicken stock cube
  • Olive oil

Recommended products

We recommend: Jars Le Parfait Super > Bocal - 0,25 l (Diameter : 70)


  • Cut the mushrooms into strips, peel and chop the shallot, collect the juice from the 2 lemons.
  • Heat 50 cl of water and add the chicken stock cube.
  • In a casserole dish, brown the shallot in 2 tablespoons of olive oil then add the mushrooms and cook for 5 minutes.
  • Pour in the broth and 4 tablespoons of lemon juice and bring to the boil. Cook for 5 minutes over low heat.
  • Mix, salt and pepper.
  • Fill the Le Parfait Super jars to within 2 cm of the rim. Close and immediately proceed to heat treatment, 45 minutes at 100°C.

When ready to eat: fry 50 g of hazelnuts dry in a pan then put them in a blender. Serve this mushroom soup by adding a knob of butter and sprinkling it with hazelnut powder (you can replace the butter with a portion of Laughing Cow).

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