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Chourba b'champignons | Cream of wild mushroom soup



بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته

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It has rained a few times in the past week - optimal for the growth of wild mushrooms. Although, mushroom cultivation is something still new to Algeria - wild mushrooms can be found in abundance during Fall and Winter after it rains. Picking wild mushrooms if you are educated in which ones are safe to eat is risky business - but the bléd towns near Bou Ismail and Blida you can find expert foragers selling them.


Here is my favourite way to use them!





Chourba b'champignons
(cream of wild mushroom soup)
Yield: 5-6 servings
Prep Time: 10minutes (active)  | Cook Time: 40 minutes 


  • 500g wild mushrooms
  • 1/4 cup - 50g flour
  • 3 TBS butter
  • 2 TBS mild olive oil
  • 2 cloves of garlic
  • 1 medium onion or 3 schallots
  • few dashes of Worcestershire sauce
  • few sprigs of fresh thyme
  • 2 bay leaves
  • 3 L vegetable  stock
  • 1/2 cup cream (or crème fraîche)
  • handful of parsely
  • salt - black pepper
  1. Clean the mushrooms by peeling off the cap's skin. If the skin is still white, you can just wipe off the debris from the mushrooms. Don't wash them!
  2. Separate the stems, trim off any bad parts, and coarsely chop the stems.
  3. Slice the mushroom caps thick and, if there are big, cut them into bite-sized pieces. Set aside.
  4. Melt the butter with the olive oil in a pot, add the minced shallot (or onion) and garlic.
  5. Cook gently until translucent, approx 4 – 5 mins.
  6. Sprinkle the flour in the pot. Stir and make a roux.
  7. Now add the mushrooms, herbs, salt, black pepper and stock then cover the pot and cook gently for 15 minutes until the mushrooms have given up all their juices.
  8. Re-season if needed.
  9. Add the cream and cook for a further 5 minutes.
  10. Serve in warmed bowls.

 ۞  Cook’s note: You can now buy fresh button mushrooms in the hypermarket UNO in center de commercial Beb'zarour . 


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  • 7 comments:

    1. Salm sister, I'm glad you're back! I hope you feel well now. I missed your posts for the past few weeks.
      As for chabakiya, it's difficult to show the technique of folding in pictures, but there is so many videos in youtube which explain so well this technique. Have a look here: http://www.youtube.com/watch?v=gX1v6D6_qyk
      and you can also google chabakiya of Choumisha, she has plenty videos about this declicious treat!
      here is the video: http://www.choumicha.box.ma/

      ReplyDelete
    2. yummy looking mushroom soup Heni
      delicious maashallah
      salaams

      ReplyDelete
    3. Serait très intéressant de savoir que vous fait faire toutes ces recettes sur ce blog, je pose cos beaucoup de ces recettes ont des ingrédients chers à fabriquer en Algérie

      ReplyDelete
    4. Merci pour votre commentaire. la plupart des recettes sur mon blog ne sont pas coûteux à fabriquer. il ne prend que peu d'avoir le goût. quotidienne ne peut pas être le couscous avec lben. Mais les champignons sont libres depuis que j'ai butiné moi-même

      Jay, thank you for commenting on my blog!

      MamatKamal, very happy to be back and better in health. I missed also your recipes and detailed directions machallah! bises!

      ReplyDelete
    5. coucou hénia, comment vas tu, ta soupe aux champignons me plait beaucoup !!! bisous et bonne nuit

      ReplyDelete

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