When Dallas’s “cold front” hits and temps dip below 85°F, it’s officially soup weather! This French Mushroom Soup brings the cozy with its creamy texture from Boursin cheese and a splash of cognac for a French twist.
French Mushroom Soup
French Mushroom Soup: The Perfect Dallas “Cold Front” Dish
Let me paint the picture: Dallas finally gets a cool front, meaning the temps have blessedly dropped below 85 degrees, and to me, that screams one thing—soup weather! Not quite snowflakes and mittens, but hey, we take what we can get! Enter this delicious French Mushroom Soup. It’s like your regular mushroom soup, but with a few fancy upgrades that make it, well, French. The secret? Boursin cheese and a splash of cognac, which add an extra layer of decadence without the heavy cream.
For me, mushroom soup is one of those soul-warming meals that feels perfect for curling up after a “long, hard” day of enduring cooler-than-usual Dallas weather. Plus, it’s easy to make and guaranteed to impress anyone lucky enough to snag a bowl.
Origin of French Mushroom Soup (Or, Why Is It French?)
Okay, so the “French” in this French Mushroom Soup? It’s all about the Boursin and cognac. If you’ve never used Boursin before, it’s this fabulous, buttery triple-cream cheese from Normandy, laced with garlic and herbs. It gives the soup a velvety richness that’s a little different from your usual heavy cream. And cognac? Well, it’s just what French soups do, right? A splash of brandy or Calvados adds a little bit of je ne sais quoi and makes this dish feel fancy with minimal effort. La Madeleine? We love you, but this soup is what Paris in a bowl looks like.
Boursin cheese is used in place of heavy cream to make it “French”
Why This Recipe Works:
• Boursin’s Creaminess: The soft, creamy Boursin melts perfectly into the soup, giving it a smooth texture and a garlic-herb flavor without adding heavy cream.
• Cognac Magic: A touch of Calvados (or cognac) gives the soup a slightly sweet and nutty note, elevating the flavor profile.
• Mushroom Overload: Using 2 pounds of mushrooms gives this soup a deep, earthy richness that shines in every spoonful.
• Potato Perfection: The addition of Idaho potatoes gives body and a thicker texture to balance the creaminess of the cheese.
Tips for Making French Mushroom Soup Like a Pro:
• Don’t skimp on the mushrooms: This is mushroom soup, so don’t hold back! A mix of white and cremini mushrooms works well if you want to add depth.
• Puree in batches: If your blender isn’t big enough, puree the soup in smaller batches to avoid any hot soup explosions. Been there, done that!
• Use good cheese: Don’t settle for less when it comes to Boursin. Its garlic and herb flavor is key here, so no substitutes!
• Cognac options: If you don’t have Calvados or cognac, regular brandy works just as well. But please, don’t skip this part—it adds that special something. Taking a sip is also allowed!
Comfort in a bowl
How to make French Mushroom Soup
- 4 tablespoons unsalted butter
- 2 leeks, trimmed and split lengthwise, washed well, and thinly sliced
- 1 teaspoon minced garlic
- 2 pounds white mushrooms, sliced
- 2 1/2 teaspoons salt
- 1 Idaho potato, peeled and diced
- 2 celery ribs, diced
- 4 cups chicken stock
- 1 package (5.2 ounces) Boursin cheese
- 3 tablespoons Calvados or any type of cognac or brandy
- 1 1/2 teaspoons fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon freshly ground black pepper
Step 1: Melt the butter in a large Dutch oven set over medium heat. Add the leeks and cook until soft, about 3 minutes. Add the garlic and cook for 2 minutes. Add the mushrooms and 1/2 teaspoon of the salt and cook until the mushrooms begin to soften, about 5 minutes. Add the potato, celery, and chicken stock and bring to a boil. Reduce the heat to low, cover, and simmer until the potatoes are soft, about 30 minutes.
Step 2:
Puree the soup in batches in a food processor or blender. Return the pureed soup to the saucepan and crumble in the cheese. Whisk until thoroughly melted. Stir in the Calvados, lemon juice, parsley, pepper, and the remaining 2 teaspoons salt.
Serve immediately, or let cool to room temperature, cover, and refrigerate for up to 2 days.
Soup Season… Dallas Style!
So, the next time that rare cool front blows through, grab your biggest pot and whip up this French Mushroom Soup. It’s warm, comforting, and just a tiny bit fancy—perfect for Dallas’ definition of winter. Pair it with a cozy blanket, and you’re good to go!
Tried this recipe or thinking of making it? Drop a comment below or share your soup pics on social with #SoupWeatherVibes. Let’s embrace this (kinda) cool weather together!
French Mushroom Soup
Ingredients
4 tablespoons unsalted butter
2 leeks, trimmed and split lengthwise, washed well, and thinly sliced
1 teaspoon minced garlic
2 pounds white mushrooms, sliced
2 1/2 teaspoons salt
1 Idaho potato, peeled and diced
2 celery ribs, diced
4 cups chicken stock
1 package (5.2 ounces) Boursin cheese
3 tablespoons Calvados or any type of cognac or brandy
1 1/2 teaspoons fresh lemon juice
1 tablespoon chopped fresh parsley
1/2 teaspoon freshly ground black pepper
Instructions
Melt the butter in a large Dutch oven set over medium heat. Add the leeks and cook until soft, about 3 minutes. Add the garlic and cook for 2 minutes. Add the mushrooms and 1/2 teaspoon of the salt and cook until the mushrooms begin to soften, about 5 minutes. Add the potato, celery, and chicken stock and bring to a boil. Reduce the heat to low, cover, and simmer until the potatoes are soft, about 30 minutes.
Puree the soup in batches in a food processor or blender. Return the pureed soup to the saucepan and crumble in the cheese. Whisk until thoroughly melted. Stir in the Calvados, lemon juice, parsley, pepper, and the remaining 2 teaspoons salt.
Serve immediately, or let cool to room temperature, cover, and refrigerate for up to 2 days.
Nutrition Facts
Calories
223.66
Fat
10.21 g
Sat. Fat
5.45 g
Carbs
21.63 g
Fiber
2.57 g
Net carbs
19.05 g
Sugar
6.96 g
Protein
10.08 g
Sodium
1215.92 mg
Cholesterol
25.04 mg
