Pal’s Cabin Cream Mushroom Soup

Pal’s Cabin Cream Mushroom Soup

Source: | Recipe by Oolala

Pal’s Cabin of West Orange, New Jersey was legendary for their Cream of Mushroom Soup..

Prep: 45 minutes | Serves: 8 to 10


  • 64 ounces Chicken Stock
  • ½ lb. fresh Mushrooms, chopped, sautéed
  • 3 Shallots, finely chopped
  • ½ cup Butter
  • ½ cup Flour
  • Maggl Seasoning (to taste)
  • White pepper (to taste)
  • ½ pint light cream
  • ½ pint heavy cream, whipped
  • paprika


  1. In a large stock pot, heat the chicken stock until it is well simmered. Add the sautéed mushrooms and chopped shallots.
  2. In a smaller saucepan, make a roux by melting the butter and adding the four, stirring until well blended. Cook the roux until it has the aroma of toasted almonds.
  3. Pour the roux into the chicken stock to obtain a velouté of light consistency.
  4. Season to taste with Maggi, salt and white pepper. Add the light cream to the chicken stock and stir well.
  5. Serve in a cup topped with a teaspoons of whipped cream and sprinkle with a touch of paprika.