Champignon mushroom soup seasoned with Korean BBQ kick


  • Melt butter in a medium pot over medium-low heat and sauté onion for 3 minutes.
  • Turn heat up to medium-high and cook mushroom for another 10 minutes until lightly colored.
  • Add stock and bring to a boil and then reduce to a simmer for about 15 minutes or until the stock is reduced by half.
  • Add cream and bring back to boil then transfer to a blender and blend until very smooth.
  • Season with BBQ kick and pepper then pour into a serving bowl.
  • Garnish with sautéed mushroom and parsley.


  • Butter 50 gr
  • White onion, chopped 150 gr
  • Champignon mushroom, sliced 400 gr
  • Vegetable stock 300 ml
  • Heavy cream 150 ml
  • O’Food BBQ kick to taste
  • Black pepper to taste
  • Mushroom, Sautéed to garnish
  • Flat-leaf parsley, chopped to garnish

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