4 (10)


Le Petit Cafe’s creamy mushroom soup

Le Petit Cafe’s creamy mushroom soup
Bob Chamberlin / Los Angeles Times

Reader Ivan Finkle of Los Angeles is more than just a fan of the mushroom soup at Le Petit Cafe in Santa Monica. "Our lunch was fantastic, but beyond our wildest dreams was the mushroom soup. Only one of us ... Read more

Total time: 50 minutes | Serves 6 to 8
  • 1 tablespoon butter
  • 1 tablespoon oil
  • 1 small onion, chopped
  • 1 pound white button mushrooms, sliced
  • 1/4 cup dry sherry or white wine
  • 1 quart vegetable broth or water, more if desired
  • 3/4 pound russet potato (about 1), peeled and chopped
  • 1/2 cup heavy cream
  • Salt and white pepper

Step 1In a large, wide, heavy-bottomed saucepan heated over medium-high heat until hot, add the butter and oil. Stir in the onion and cook until softened and just beginning to color, 5 to 6 minutes, stirring constantly. Add the mushrooms and continue to cook until the mushrooms are softened and just beginning to color, 8 to 10 minutes, stirring frequently.

Step 2Stir in the wine, scraping any flavoring from the bottom of the pan. Add the vegetable broth and potatoes, cover loosely and simmer until the potatoes are tender, about 15 minutes. If the liquid reduces too quickly, add a little more broth or water and continue cooking.

Step 3Blend the soup, then bring back to a gentle simmer. Stir in the cream and season with 3/4 teaspoon salt and 1/4 teaspoon pepper, or to taste.


Buttermilk beer beignets
Buttermilk beer beignets

La Golondrina Cafe's flan
La Golondrina Cafe's flan

Sliced Avocado With Poppy Seed Vinaigrette
Sliced Avocado With Poppy Seed Vinaigrette

Mustard chicken
Mustard chicken

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Soups

Summer Squash Chowder
Junior's mushroom barley soup
Milky Maine steamer chowder