christmas food soup winter warmer best choice

Christmas is celebrated on December 25 and is both a sacred religious holiday and a worldwide cultural and commercial phenomenon. For two millennia, people around the world have been observing it with traditions and practices that are both religious and secular in nature. Christians celebrate Christmas Day as the anniversary of the birth of Jesus of Nazareth, a spiritual leader whose teachings form the basis of their religion. Popular customs include exchanging gifts, decorating Christmas trees, attending church, sharing meals with family and friends, and, of course, waiting for Santa Claus to arrive. December 25—Christmas Day—has been a federal holiday in the United States since 1870.

What do you usually eat at Christmas? Next, I will introduce a soup that is very suitable for Christmas.



  • 1 ¼ pounds white mushrooms (1 pound finely chopped, 1/4 pound thinly sliced)

  • 1 tablespoon fresh lemon juice

  • 4 ½ cups chicken stock or low-sodium broth

  • 1 pound shiitake mushrooms (stems discarded and caps finely chopped)

  • 2 large garlic cloves (minced)

  • 2 teaspoons vegetable oil

  • Salt and freshly ground pepper

  • ¼ cup crème fraîche

  • 1 ½ teaspoon ground coriander

  • Chopped chervil or parsley (for garnish)



  1. In a bowl, toss the chopped white mushrooms with lemon juice. In a large saucepan, combine the chicken stock with the chopped white and shiitake mushrooms and the garlic and bring to a boil; simmer over moderately low heat until the mushrooms are tender, about 10 minutes.

  2. Meanwhile, in a medium nonstick skillet, heat the oil. Add the sliced white mushrooms and cook over moderately high heat, stirring, until golden brown and tender, about 4 minutes. Season with salt and pepper.

  3. Working in batches, puree the soup in a blender until very smooth; return to the saucepan and whisk in the crème fraîche. Simmer for 2 minutes. Add the coriander and season with salt and pepper. Ladle the soup into bowls. Garnish with the sautéed mushrooms and chervil and serve.


Make Ahead

The soup and sautéed mushrooms can be refrigerated separately overnight. Reheat gently.




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