La Madeleine’s Mushroom Soup (copycat recipe)

Everytime we go to La Madeleine, we order two of their soups, mushroom and tomato basil. As always, I decided to try to replicate it at home! And THIS is the result. A creamy, earthy, briny flavor that makes you want to have a bowl over and over again.

Ingredients:

• 2 pkgs (8oz each) cremini mushroom, chopped
• 1 pkg (8 oz) button mushrooms, chopped
• 1 small-size yellow onion, finely chopped
• 4 cloves of garlic, crushed
• 1 tbsp chopped parsley
• 1 tbsp chicken base or chicken bouillon
• 3 cups chicken stock
• 3 tbsp extra virgin olive oil
• 2 tbsp of butter
• 3/4 cup heavy whipping cream
• salt and pepper

Directions:

• In a heated pan, add olive oil and saute the garlic and onion until soft.
• Add the mushrooms and parsley. Saute for another two minutes.
• Add the chicken stock and chicken base. Stir.
• Bring to a boil and simmer for 20 to 25 minutes.
• Using a handheld blender, puree the mushroom mixture until smooth. Make sure you immerse the blender completely so it doesn’t splash on your face (you want to eat it not wear it!)
• Simmer for another 10 minutes.
•  Add the butter and heavy cream. Stir until combined.
• Simmer for a few minutes but don’t let it boil. Turn off the heat.
• Season with salt and pepper if necessary.
• Serve with sliced baguette.
• Drizzle with extra virgin olive oil on top.
• Bon Appetito!

Note:

As an option, I add a can of condensed mushroom soup for extra flavor!

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