La Madeleine Mushroom Soup
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.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 pound white button mushrooms sliced
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 1 tablespoon all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and freshly ground black pepper to taste
Instructions
Sauté the Aromatics:
- In a large pot, heat the butter and olive oil over medium heat.
- Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
Cook the Mushrooms:
- Add the sliced mushrooms to the pot and cook until they release their moisture and become tender, approximately 8-10 minutes.
- Stir in the fresh thyme leaves.
Create the Roux:
- Sprinkle the flour over the mushroom mixture and stir continuously for about 2 minutes to eliminate the raw flour taste.
Add Broth and Simmer:
- Gradually pour in the chicken broth, stirring constantly to prevent lumps.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes, allowing the flavors to meld.
Blend the Soup:
- Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
Incorporate the Cream:
- Stir in the heavy cream and heat the soup gently over low heat. Do not let it boil.
- Season with salt and freshly ground black pepper to taste.
Serve:
- Ladle the soup into bowls and garnish with additional thyme leaves if desired.
- Serve warm with crusty bread or a side salad.