Le Petit Cafe’s creamy mushroom soup

Time 50 minutes
Yields Serves 6 to 8
Le Petit Cafe’s creamy mushroom soup
(Bob Chamberlin / Los Angeles Times)

In a large, wide, heavy-bottomed saucepan heated over medium-high heat until hot, add the butter and oil. Stir in the onion and cook until softened and just beginning to color, 5 to 6 minutes, stirring constantly. Add the mushrooms and continue to cook until the mushrooms are softened and just beginning to color, 8 to 10 minutes, stirring frequently.


Stir in the wine, scraping any flavoring from the bottom of the pan. Add the vegetable broth and potatoes, cover loosely and simmer until the potatoes are tender, about 15 minutes. If the liquid reduces too quickly, add a little more broth or water and continue cooking.


Blend the soup, then bring back to a gentle simmer. Stir in the cream and season with 3/4 teaspoon salt and 1/4 teaspoon pepper, or to taste.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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