Champignon mushroom soup seasoned with Korean BBQ kick

About The Recipe


Embark on a gastronomic journey with the Champignon Mushroom Soup seasoned with a Korean BBQ kick. This recipe is a testament to the art of fusion cooking, blending the earthy, comforting flavors of champignon mushrooms with the bold and spicy notes of Korean BBQ. This soup, perfect for the adventurous European palate, offers a delightful balance of familiar comfort and exotic excitement. The champignon mushrooms provide a velvety base, their natural umami enhanced by the rich, smoky undertones of Korean BBQ seasoning. This combination creates a depth of flavor that is both warming and invigorating. The soup's texture is smooth and creamy, making it a perfect starter or a light meal in itself.



  • 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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