La Madeleine Mushroom Soup

I love mushroom soup and truly enjoy making it—you will too!

A few days ago, I wanted to try a soup recipe, so I decided to make La Madeleine’s Mushroom Soup, and I absolutely loved it. In just 45 minutes, you can make this delicious soup yourself. I used white button mushrooms, and the entire process was simple and enjoyable.

If you love mushrooms, you might also enjoy 3-Ingredient Creamy Mushroom Crockpot Chicken. If you’re looking for a vegetable-packed option, check out 27 Cauliflower and Mushroom Recipes. And if you’re a fan of cream of mushroom soup, you’ll love Baked Chicken With Cream Of Mushroom Soup And Vegetables!

Ingredients

• Unsalted butter
• Olive oil
• Onion, finely chopped
• Garlic, minced
• White button mushrooms, sliced
• Fresh thyme leaves (or dried thyme)
• All-purpose flour
• Chicken broth
• Heavy cream
• Salt
• Freshly ground black pepper

How To Make La Madeleine Mushroom Soup Recipe

Step 1: Sauté the Aromatics

1. In a large pot or Dutch oven, heat a combination of butter and olive oil over medium heat until the butter melts.
2. Add the finely chopped onion and sauté for about 3–4 minutes until it turns soft and translucent. Stir occasionally to prevent burning.
3. Stir in the minced garlic and cook for about 1 more minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.

Step 2: Cook the Mushrooms

1. Add the sliced mushrooms to the pot.
2. Cook, stirring occasionally, until the mushrooms release their moisture and become soft and tender. This should take about 8–10 minutes.
3. Stir in fresh thyme leaves (or dried thyme), which enhances the earthy mushroom flavor.

Step 3: Create the Roux

1. Sprinkle all-purpose flour evenly over the mushroom mixture.
2. Stir continuously for about 2 minutes to cook out the raw flour taste. The mixture will thicken slightly at this stage.

Step 4: Add the Broth and Simmer

1. Gradually pour in the chicken broth while stirring constantly to avoid lumps.
2. Increase the heat and bring the soup to a boil.
3. Once boiling, reduce the heat to low and let the soup simmer gently for about 15 minutes. This allows the flavors to develop fully. Stir occasionally to prevent sticking.

Step 5: Blend the Soup

1. Use an immersion blender to puree the soup directly in the pot until smooth.
2. If using a countertop blender, carefully transfer the soup in batches, blend until smooth, then return it to the pot. Be sure to vent the lid slightly to allow steam to escape.

Step 6: Incorporate the Cream

1. Stir in the heavy cream and mix well until fully combined.
2. Keep the heat on low and warm the soup gently. Do not let it boil, as this may cause the cream to separate.
3. Taste the soup and season with salt and freshly ground black pepper to your preference.

Step 7: Serve and Enjoy

1. Ladle the soup into serving bowls.
2. Garnish with additional thyme leaves for extra flavor and presentation.
3. Serve warm with crusty bread, garlic toast, or a fresh side salad for a complete meal.

Serving Suggestions

To enhance the enjoyment of your creamy mushroom soup, here are some serving ideas:

Crusty Bread: Serve alongside a fresh, warm baguette, sourdough, or garlic bread to soak up the rich, velvety soup.

Side Salad: Pair with a simple mixed greens salad dressed with vinaigrette to balance the creaminess of the soup.

Garnishes:

Sprinkle with fresh thyme or parsley for an extra layer of flavor.

A drizzle of truffle oil can add depth and elevate the dish.

A spoonful of crème fraîche or a dollop of Greek yogurt adds a tangy contrast.

A few toasted nuts (like pine nuts or slivered almonds) can introduce a pleasant crunch.

Variations and Customizations

Adjusting Creaminess

For a lighter soup, substitute half-and-half or whole milk instead of heavy cream. This will reduce the richness while maintaining a smooth texture.

If you prefer an extra creamy and thick texture, add a bit more flour when making the roux or increase the heavy cream.

Enhancing Mushroom Flavor

Mix different mushrooms: Instead of just button mushrooms, try a combination of cremini, portobello, shiitake, or oyster mushrooms for a deeper, more complex umami flavor.

Roast the mushrooms first: For a deeper, caramelized flavor, roast the mushrooms in the oven at 400°F (200°C) for about 20 minutes before adding them to the soup.

Add a splash of wine: Deglazing the pan with white wine or dry sherry before adding the broth enhances the overall taste.

Mushroom Bisque vs. Mushroom Soup

Mushroom Bisque: Typically thicker, silkier, and made with pureed mushrooms, cream, and sometimes rice to add body.

Mushroom Soup (this recipe): Lighter but still creamy, allowing the mushroom flavor to shine without excessive richness.

Storage and Reheating Tips

How to Store & Freeze for Later

Refrigeration: Store leftover soup in an airtight container in the fridge for up to 4 days.

Freezing:

If planning to freeze, omit the cream and add it later when reheating.

Pour into freezer-safe containers, leaving space for expansion, and store for up to 3 months.

Best Way to Reheat Without Losing Texture

Stovetop: Reheat over low to medium heat, stirring occasionally. If the soup thickens too much, add a splash of broth or milk.

Microwave: Use a low power setting (50-60%) in short 30-second bursts, stirring in between.

FAQs

Q1: Can I make this an easy mushroom soup from scratch without cream?
Yes! Simply replace the heavy cream with additional broth or non-dairy milk for a lighter version. You can also blend in cooked potatoes or cauliflower to achieve a creamy texture without dairy.

Q2: What’s the best mushroom mix for a classic French mushroom soup?
A traditional French mushroom soup benefits from a mix of cremini, porcini, and button mushrooms. Porcini mushrooms, either fresh or dried, provide a distinct, rich umami depth.

Q3: Can I make a vegan version of this homemade La Madeleine-style soup?
Absolutely! Here’s how:

• Use vegan butter or olive oil instead of butter.
• Substitute vegetable broth for chicken broth.
• Replace heavy cream with coconut milk, cashew cream, or blended silken tofu for a creamy consistency.

We’d love to hear how your soup turned out! Share your feedback, tweaks, and serving ideas in the comments. Enjoy your homemade creamy mushroom soup!