Imed Shili La Madeleine Mushroom Soup is a creamy and flavorful dish made with fresh mushrooms, heavy cream, butter, onions, and chicken stock. This hearty soup is perfect as a starter or main dish for any season. It takes about 40 minutes to prepare and serves 4-6 people.
La Madeleine Mushroom Soup Recipe Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 1 lb (450g) fresh mushrooms, sliced (use a mix of button, cremini, or shiitake)
- 3 cups chicken stock (or vegetable stock for vegetarian)
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
La Madeleine Mushroom Soup Recipe Instructions
- Melt the butter in a large pot over medium heat.
- Add the onions and garlic, sautéing until fragrant and translucent (about 5 minutes).
- Stir in the mushrooms and cook until they release their moisture and begin to brown (about 8-10 minutes).
- Sprinkle the flour over the mushrooms and stir well to coat. Cook for another 2 minutes to remove the raw flour taste.
- Gradually add the chicken stock, stirring constantly to prevent lumps.
- Add dried thyme, salt, and black pepper to taste. Bring the soup to a simmer and let it cook for 10 minutes.
- Using an immersion blender (or a regular blender in batches), puree the soup to your desired consistency.
- Stir in the heavy cream and simmer for another 5 minutes. Adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Recipe Tips
- For extra flavor : add a splash of white wine after sautéing the mushrooms and let it reduce before adding the stock.
- For a thicker consistency : increase the flour to 3 tablespoons or use a cornstarch slurry.
- For a lighter version : substitute heavy cream with half-and-half or whole milk.
How To Store La Madeleine Mushroom Soup
Refrigerate: Cool the soup completely, then transfer to an airtight container. Store in the refrigerator for up to 3-4 days.
Freeze: Pour the soup into freezer-safe containers, leaving space for expansion. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
How To Reheat Leftover La Madeleine Mushroom Soup
In a Pot: Heat the soup over medium heat, stirring occasionally, until hot.
In the Microwave: Transfer a portion to a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring between intervals.
In an Air Fryer: Not recommended for soups.
What To Serve La Madeleine Mushroom Soup
La Madeleine Mushroom Soup pairs well with garlic bread, crusty baguettes, Caesar salad, and grilled cheese sandwiches. It can also be served alongside roasted vegetables, quiche, pasta dishes, or herbed rice for a complete meal.
Frequently Asked Questions
Can I make this soup vegan?
Substitute butter with olive oil, heavy cream with coconut cream, and chicken stock with vegetable stock.
Can I freeze this soup?
Yes, it freezes well. Ensure it is completely cool and stored in freezer-safe containers.
How do I avoid a lumpy texture?
Gradually add the stock while stirring to prevent lumps. A blender can help achieve a smooth consistency.
Try more recipes:
- Applebees French Onion Soup Recipe
- Women’s Weekly Italian Lentil Soup Recipe
- Women’s Weekly Pumpkin Soup Recipe
La Madeleine Mushroom Soup Recipe
Description
La Madeleine Mushroom Soup is a creamy and flavorful dish made with fresh mushrooms, heavy cream, butter, onions, and chicken stock. This hearty soup is perfect as a starter or main dish for any season. It takes about 40 minutes to prepare and serves 4-6 people.
Ingredients
Instructions
- Melt the butter in a large pot over medium heat.
- Add the onions and garlic, sautéing until fragrant and translucent (about 5 minutes).
- Stir in the mushrooms and cook until they release their moisture and begin to brown (about 8-10 minutes).
- Sprinkle the flour over the mushrooms and stir well to coat. Cook for another 2 minutes to remove the raw flour taste.
- Gradually add the chicken stock, stirring constantly to prevent lumps.
- Add dried thyme, salt, and black pepper to taste. Bring the soup to a simmer and let it cook for 10 minutes.
- Using an immersion blender (or a regular blender in batches), puree the soup to your desired consistency.
- Stir in the heavy cream and simmer for another 5 minutes. Adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Servings 6
- Amount Per Serving
- Calories 220
- % Daily Value *
- Total Fat 18g28%
- Sodium 550mg23%
- Total Carbohydrate 11g4%
- Dietary Fiber 2g8%
- Sugars 3g
- 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.
