La Madeleine mushroom soup
This La Madeleine Mushroom Soup is creamy, smooth, and full of rich mushroom flavor that tastes just like the café favorite. Made with fresh mushrooms, butter, and cream, it’s simple yet elegant enough for any occasion.
Ingredients
- 1 lb fresh mushrooms sliced (white or cremini)
- 4 tablespoons unsalted butter
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- Fresh parsley for garnish optional
Instructions
- In a large pot, melt butter over medium heat. Add mushrooms and onion, and sauté until mushrooms are soft and browned, about 8–10 minutes.
- Stir in garlic and cook for 1 minute. Sprinkle flour over the mushroom mixture and stir well to coat.
- Slowly pour in the chicken or vegetable broth while stirring to prevent lumps. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
- Return soup to the pot if blended in a blender. Stir in heavy cream, salt, and pepper. Heat gently until warmed through—do not boil.
- Ladle into bowls and garnish with fresh parsley if desired. Serve with crusty bread.