Duxelle soup


I found this recipe accidentally and since then it's one of my family’s favorites. The combination of Duxelle, cream, chicken broth and cognac makes it an extremely fine and delicious soup. The main ingredient and most-labor intensive part of the preparation is the Duxelle, but you can prepare it in advance and freeze it within one month of the preparation. Here you can see how to prepare the Duxelle. Five minutes after taking it from the freezer and you will have a delicious hot soup.

Ingredients (for two)

20 g Butter
250gr. Duxelle
300m. Chicken broth
1 tbs. Cognac
30 ml. Cream
olive oil
black pepper


In a small saucepan melt the butter, add the Duxelle and fry for 1-2 minutes. Then it’s time to add the cognac, and then the chicken broth. Leave the mixture for two more minutes to mix the flavors and add the cream. Leave for about 2-3 minutes on the fire. Serve the soup with few drops of olive oil.

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