Categotry Archives: Recipes


Country Mushroom & Sour Cream Soup


Country Mushroom & Sour Cream Soup

4 Servings (generous)

Another soup from the 12 Months of Monastery Soups cook book — great for February produce.

1 lb. fresh mushrooms finely chopped
1 large carrot julienned
1 potato diced
2 large onions, finely sliced
1 clove of garlic* (optional)
8 tbsp. olive oil

6 cups of water or stock
1 bouillon cube (if not using stock)
Salt & paprika to taste
1 cup sour cream
Chopped chives to garnish


  1. Prepare the vegetables.
  2. Place oil in a soup pot. Sauté the vegetables for a couple minutes.
  3. Add the water/bouillon or stock.
  4. Bring to a boil & then reduce heat to low. Cook covered for 30 – 40 minutes.
  5. Add salt & paprika & sour cream.
  • Optionally you can puree the soup at this point or leave it as is. **
  • Stir & mix will & simmer for 10 minutes more.
  • Serve hot topped with some chopped fresh chives.


I made the soup using beef stock. Makes a very rich backdrop for the mushrooms.  I also added a little garlic to the recipe.  For garnish I used parsley as I has some fresh on hand.


photo of Country Mushroom soup

Country Mushroom and Sour Cream Soup topped with parsley


Rich taste but the flavor of the individual vegetables isn’t lost.  Sour cream makes it wonderfully smooth.

I’d like to make it again using a lower fat sour cream or yogurt as it adds quite a lot of fat content to what would otherwise be a low fat soup. 

For last week’s soup, look here: Potage Clamart (Turnip-Leek Potage)


Potage Clamart (Turnip-Leek Potage)


Potage Clamart (Turnip-Leek Potage)

** Clamart is a suburb outside of Paris.

The key to this soup is the fresh peas – so if using frozen, buy the best quality.

4 Servings

6 tbsp. olive oil or butter or mixture of both
1 cup fresh peas
1 carrot
1 turnip
2 leeks
4 cups of water
Thyme & rosemary to taste
1 egg yolk
2 tbsp. heavy cream
Salt to taste

Cut carrot, turnip and leeks into thin slices.
Pour oil/butter into soup pot. Add peas, carrots, turnips & leeks. Cook slowly over very low heat for 2 minutes. Stir continually.

Add 4 cups of water, pinch of salt, thyme and rosemary.
Bring the soup to a boil & then reduce heat to low & cook on low for 30 minutes.

Turn off the heat & let the soup rest 15 minutes.
Run the soup through a blender or food processor to puree then return to the soup pot.
Add the beaten egg yolk and heavy cream & stir well.

Serve hot.

Recipe Review:

This recipe is from Twelve Months of Monastery Soups. Plenty more excellent soups in this book! I highly recommend it.

This soup is simple, fresh and light tasting. Very lightly seasoned so you can taste the vegetables.

For this soup, variations I would suggest exploring would be to roast the carrot & turnip first and then slice them & put them in the soup. It would create an earthier tone.

Alternatively, for a more green spring-like flavor, adding 1/2 cup additional peas and garnishing with wilted spinach or swiss chard.

If you’re up for more dairy, up the heavy cream or try 1/4 cup of sour cream to make a richer soup.