La Madeleine Mushroom Soup Recipe
If you are a soup lover, then La Madeleine Mushroom Soup is a recipe that will touch both your mind and your taste buds.
Ingredients
- Button mushrooms chopped = 1 package
- Cremini mushrooms chopped = 2 packages (each 8 oz.)
- Butter = 2 tablespoons
- Extra virgin olive oil = 3 tablespoons
- Chicken stock = 3 cups
- Chicken bouillon or chicken base = 1 tablespoon
- Heavy whipping cream = ¾ cup
- Parsley chopped = 1 tablespoon
- Yellow onion finely chopped = 1 small-sized
- Garlic finely crushed = 4 cloves
- Pepper = as needed
- Salt = as needed
Instructions
- Heat olive oil in a pan over medium heat.
- Add chopped garlic, onion, and garlic powder to the pan.
- Cook until softened, stirring occasionally, about 3-5 minutes.
- Add mushrooms and parsley to the pan.
- Cook for 2 minutes, stirring to combine ingredients.
- Add chicken base and chicken stock, then stir well.
- Bring the mixture to a boil for 20-25 minutes.
- Use a hand blender to blend until the soup is smooth.
- Cook on low heat for 10 minutes, stirring occasionally.
- Add heavy cream and butter, mixing until fully combined.
- Simmer gently for a few minutes without letting it boil.
- Season with salt and pepper to taste.
- Serve hot with sliced baguette drizzled with olive oil.
Notes
- Use fresh mushrooms for the best flavor.
- Add the stock gradually so that the texture of the soup remains smooth.
- Add the cream at the end and do not overcook.