Cultural Hero Image


Serves: 8 small cups
Preparation: 20 minutes
Cooking Time: 25 minutes

This cup of deliciousness goes leagues beyond your average mushroom soup. It’s frothy, light and deep with flavour thanks to the use of dried mushrooms in addition to fresh, plus a touch of our Holiday Blend coffee—just the thing to add a wonderful woodsy intensity.

Featured Coffee
Product Image
  • 1 Place dried mushrooms in a small bowl and pour in hot Holiday Blend coffee. Mix and let rehydrate for 15 minutes.
  • 2 In a saucepan, fry onion in butter over medium heat for 3 minutes.
  • 3 Add sliced mushrooms and cook over medium-high heat for 10 minutes or until water evaporates, stirring repeatedly.
  • 4 Add rehydrated mushrooms, coffee, chicken stock, potato, and thyme. Add salt and pepper.
  • 5 Bring to a boil, then simmer half-covered for 15 minutes.
  • 6 Purée soup in a blender and keep warm. Add cream and mix.
  • 7 Pour soup into coffee cups.
  • 8 Top soup with milk foam.
  • 9 Sprinkle with a pinch of chives.
Content Block Media Image

There’s Nothing Quite Like The Classics. Our Thanksgiving Pecan Pie Recipe Includes A Hint Of Delicious Van Houtte® House Blend Dark Coffee To Enhance Its Warm Flavour Profile. Whether You Enjoy Our Coffee Pecan Pie On Its Own, With A Dollop Of Whipped Cream, Or Paired With A Freshly-brewed Cup Of Van Houtte® Coffee, This Coffee Dessert Has A Velvety Texture That Contrasts Beautifully With The Whole Pecans. Our Coffee Pecan Pie Recipe Is A Delightful Way To Round Off A Festive Meal.

Ingredients Fermer


  • 1 packet (10 g) dried porcini/cep mushrooms
  • ⅓ cup of Van Houtte® Holiday Blend coffee
  • 1 onion, finely chopped
  • 2 tbsp. butter 
  • 2 packages (8 oz. each) sliced mushrooms
  • 3 cups chicken stock 
  • 1 small potato, peeled and diced
  • ½ tsp. dried thyme
  • ¼ cup 35% cream
  • 1 cup milk whipped with a milk frother
  • Salt and pepper
Back to top