Warm up with a bowl of Jacques Pepin’s Quick Mushroom Soup! As the temperature drops, join me and my trusty sous chef, Old Fuzz Face, in the kitchen as we whip up this comforting and hearty soup in just 30 minutes.
Using fresh cornmeal and a medley of mushrooms, this dish is not only quick but also incredibly satisfying. Perfect for cold, dreary days, this recipe from Jacques Pepin’s ‘Quick and Simple‘ cookbook is a must-try. Pair it with freshly baked sourdough bread for the ultimate cozy dinner. Happy cooking!
Why make this amazing mushroom soup?
Hello my friends. Chef Blondie here.
You know it was cold and snowy this morning. And right now it’s dark. It’s dreary and so cold. It’s wild outside.
My somewhat capable sous chef, Old Fuzzface and I want something warm and satisfying for dinner tonight. But we just don’t have the time to prepare a big meal. In cases like this, we turn to Jacques Pepin’s cookbook, Quick and simple.
So for tonight, we’re going to Prepare an easy dish. It’s a pot of mushroom soup. To make this soup a little more filling and comforting, Jacques adds some yellow cornmeal. I think he does this to thicken it up a little bit. And it just so happened that Fuzzy milled some corn yesterday and it’s as fresh as it can be. To go along with this soup, we’re going to have sourdough bread made with all hard white wheat that Fuzzy baked this morning.
Friends, this is the perfect comforting soup to warm you up after a day of shoveling snow. It’s quick and easy, and it’s so very satisfying. You’ve just got to try it!
For this recipe, you’re going to need unsalted butter, mushrooms, leeks or scallions, and chicken stock. We’re going to use vegetable broth, yellow cornmeal, cream, salt, ground black pepper, and chopped chives. We’re going give it a go.
Happy cooking!
Mushroom Soup
Notes
If you use packaged sliced fresh mushrooms from the supermarket, this robust soup can be prepared in 10 minutes. The soup is thickened with cornmeal, which cooks quickly. - Adapted from recipe in the cookbook Jacques Pépin Quick & Simple.
Ingredients
- 2 tablespoons unsalted butter
- 8 ounces cleaned mushrooms, coarsely chopped
- 1 small leek, cleaned and sliced thin (about 1 cup), or 1 cup thinly sliced scallions
- 4 cups chicken stock or canned chicken broth
- ¼ cup yellow cornmeal or yellow grits
- 1 cup light cream
- 1 teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon chopped chives
Instructions
- Heat the butter in a large saucepan.
- When the butter is hot, add the mushrooms and leek and cook over high heat for about 3 minutes.
- Add the stock and bring to a boil.
- Using a whisk, mix in the cornmeal.
- Cover, reduce the heat and simmer for about 5 minutes.
- Add the cream, salt, and pepper and bring to a boil, then remove from the heat.
- Serve immediately, sprinkled with the chives.
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