Cream of Lamb's Lettuce and Mushroom Soup Recipe
Cream of Lamb's Lettuce and Mushroom Soup
Flavors of France
Total time: 30 to 60 minutes

Preparation time: 20 minutes
Cooking time: 20 minutes

Difficulty: Easy
Chef's Note

You can serve this soup hot or cold.

For 4 servings

- 300 g (10 oz.) or 2 baskets of mache (Lamb's Lettuce)
- A few ceps (porcini) or chanterelle mushrooms
- 1 French shallot
- 1 bunch of chervil
- 1 tbsp. olive oil
- 500 ml (2 cups) chicken stock
- 6 g (1 tsp.) sugar
- 150 ml (10 tbsp.) liquid crème fraîche or heavy cream
- Salt and pepper
  1. Rinse the lamb's lettuce under running water. 
  2. Peel and finely chop the shallot; sauté it in olive oil in a large saucepan. 
  3. Add the lamb's lettuce and chervil that has been washed, dried and chopped.
  4. Sprinkle with sugar and cook for a few minutes before adding the broth. 
  5. Cover and cook 15 minutes longer. 
  6. Clean the mushrooms, trim the stem ends, slice thinly and brown quickly in a skillet. 
  7. Purée the soup in a blender and add the cream.
  8. Reheat for a few minutes before serving with grilled ceps or chanterelles. 

Collaboration: Canetti Conseil. Photo: Christian Adam /Canetti Conseil. Tableware: Potiron.

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