Imed Shili La Madeleine Cream of Mushroom Soup is made with button mushrooms, cremini mushrooms, butter, extra virgin olive oil, chicken stock, chicken bouillon or chicken base, heavy cream, parsley, yellow onion, garlic, salt, and pepper. This comforting and creamy La Madeleine cream of mushroom soup recipe creates a hearty dish that takes about 45 minutes to prepare and can serve up to 6 people.
La Madeleine Cream Of Mushroom Soup Ingredients
- 1 package (8 oz) button mushrooms, chopped
- 2 packages (each 8 oz) cremini mushrooms, chopped
- 2 tablespoons butter
- 3 tablespoons extra virgin olive oil
- 3 cups chicken stock
- 1 tablespoon chicken bouillon or chicken base
- 3/4 cup heavy cream
- 1 tablespoon chopped parsley
- 1 small yellow onion, finely chopped
- 4 cloves garlic, finely minced
- Salt and pepper, to taste
La Madeleine Cream Of Mushroom Soup Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic. Cook until the onion is soft and translucent, about 4-5 minutes.
- Add the chopped button mushrooms, cremini mushrooms, and parsley to the pot. Cook for an additional 2-3 minutes, stirring occasionally.
- Stir in the chicken bouillon or chicken base and pour in the chicken stock. Mix well to combine. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to medium-low and simmer uncovered for 20-25 minutes, or until the mushrooms are tender and the flavors have melded.
- Using an immersion blender (hand blender), carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
- Stir in the heavy cream and butter until fully incorporated. Continue to cook the soup over low heat for an additional 10 minutes, stirring occasionally.
- Season the soup with salt and pepper to taste.
- Remove the pot from the heat. Serve the cream of mushroom soup hot, garnished with additional chopped parsley if desired.
- Optionally, accompany the soup with slices of baguette drizzled with extra virgin olive oil.
Recipe Tips
- Use a Variety of Mushrooms: Incorporating different types of mushrooms, such as button mushrooms, cremini, or shiitake, adds depth and complexity to the soup’s flavor profile.
- Sauté the Mushrooms Well: Take your time to sauté the mushrooms until they are golden brown. This caramelization enhances their flavor and contributes to the rich, earthy taste of the soup.
- Add Fresh Herbs: Fresh herbs like parsley or thyme complement the mushroom flavor beautifully. Add them towards the end of cooking to preserve their brightness.
How To Store La Madeleine Cream of Mushroom Soup
Refrigerate: Allow the La Madeleine Cream of Mushroom Soup to cool completely. Transfer the soup into an airtight container or cover the pot with a tight-fitting lid. Refrigerate the soup for up to 3-4 days.
Freeze: For longer storage, you can freeze the soup. Pour the cooled soup into freezer-safe containers, leaving some space for expansion. Alternatively, use freezer bags and remove excess air before sealing. Label the containers with the date. The soup can be frozen for up to 2 months. To enjoy later, thaw the soup overnight in the refrigerator before reheating gently on the stove. Stir well to reincorporate any separated cream.
How To Reheat Leftover La Madeleine Cream of Mushroom Soup
Stovetop Method: Pour the desired amount of leftover La Madeleine Cream of Mushroom Soup into a saucepan. Heat the soup over medium-low heat, stirring occasionally to ensure even reheating. Be careful not to let the soup boil. Once heated through, serve hot and enjoy!
Microwave Method: Transfer the leftover La Madeleine Cream of Mushroom Soup into a microwave-safe bowl. Cover the bowl with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent to allow steam to escape. Microwave on high in 30-second intervals, stirring in between, until the soup is heated to your desired temperature.
What To Serve La Madeleine Cream Of Mushroom Soup
La Madeleine Cream of Mushroom Soup pairs well with crusty bread, such as baguette slices, garlic bread, or dinner rolls. You can also serve it alongside a crisp green salad or a side of roasted vegetables like broccoli, asparagus, or Brussels sprouts. For a heartier meal, consider adding a protein such as grilled chicken or shrimp. Finish off the meal with a refreshing fruit salad or a light dessert like lemon sorbet.
Frequently Asked Questions
Can I use different types of mushrooms in this soup?
Yes, you can experiment with different varieties of mushrooms based on availability and preference. Besides button and cremini mushrooms, you can try using shiitake, portobello, or wild mushrooms for added depth of flavor.
Can I substitute the heavy cream with a lighter option?
Yes, if you prefer a lighter version, you can substitute the heavy cream with half-and-half or whole milk. Keep in mind that using lighter dairy alternatives may slightly alter the richness and texture of the soup.
Can I make this soup vegetarian?
Absolutely! To make this soup vegetarian, simply substitute the chicken stock with vegetable broth or mushroom broth. Ensure that any other ingredients used, such as chicken bouillon or base, are vegetarian-friendly.
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La Madeleine Cream Of Mushroom Soup Recipe
Description
“La Madeleine Cream of Mushroom Soup” is made with button mushrooms, cremini mushrooms, butter, extra virgin olive oil, chicken stock, chicken bouillon or chicken base, heavy cream, parsley, yellow onion, garlic, salt, and pepper. This comforting and creamy La Madeleine cream of mushroom soup recipe creates a hearty dish that takes about 45 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic. Cook until the onion is soft and translucent, about 4-5 minutes.
- Add the chopped button mushrooms, cremini mushrooms, and parsley to the pot. Cook for an additional 2-3 minutes, stirring occasionally.
- Stir in the chicken bouillon or chicken base and pour in the chicken stock. Mix well to combine. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to medium-low and simmer uncovered for 20-25 minutes, or until the mushrooms are tender and the flavors have melded.
- Using an immersion blender (hand blender), carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
- Stir in the heavy cream and butter until fully incorporated. Continue to cook the soup over low heat for an additional 10 minutes, stirring occasionally.
- Season the soup with salt and pepper to taste.
- Remove the pot from the heat. Serve the cream of mushroom soup hot, garnished with additional chopped parsley if desired.
- Optionally, accompany the soup with slices of baguette drizzled with extra virgin olive oil.
Serving Size 6
Servings 6
- Amount Per Serving
- Calories 300
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 15g75%
- Cholesterol 80mg27%
- Sodium 800mg34%
- Total Carbohydrate 12g4%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
