La Madeleine Mushroom Soup Recipe

Warm bowls of creamy comfort often bring back cozy memories, and this La Madeleine Mushroom Soup Recipe is one of those comforting favorites.

Inspired by the French countryside, this rich and creamy soup has been a staple at La Madeleine Café for decades. The café first opened in Dallas, Texas, serving homestyle French food with a rustic charm. Among all their dishes, this mushroom soup became the most loved one.

People visit La Madeleine not just for the food but for that warm, welcoming feeling each bowl carries. This soup tastes smooth and earthy, with deep mushroom flavor and a hint of herbs.

It’s simple, hearty, and full of warmth—just like something you’d enjoy at a little café in the heart of France.

Today, I’m sharing this copycat recipe so you can bring that same French comfort right to your own kitchen.

What Makes La Madeleine Mushroom Soup So Special?

La Madeleine’s mushroom soup has something magical about its flavor, yet it’s made from simple, wholesome ingredients.

The balance of butter, cream, mushrooms, and a touch of thyme gives it that soft, earthy taste people love. It’s rich but not heavy, smooth but still textured. The sherry adds a light touch that makes every spoonful comforting and full of warmth.

It’s not just soup—it’s comfort in a bowl. The aroma fills the kitchen, reminding you of family meals and quiet mornings. Each bite feels like a small trip to a French café without leaving home.

Choosing the Best Mushrooms for Authentic Flavor

The mushrooms are the heart of this soup. Choosing the right type makes a big difference in taste and texture.

La Madeleine uses simple, fresh white or cremini mushrooms. These types give the soup a mild, earthy flavor that blends well with cream and butter.

For a deeper, richer flavor, baby bella or portobello mushrooms can also be used. They give a stronger aroma and darker color.

Canned mushrooms work when fresh ones aren’t available, but fresh always gives the best result.

Mixing two or three kinds can add layers of flavor. Whatever type is used, make sure they are cleaned well and sliced evenly for smooth cooking.

La Madeleine Mushroom Soup Ingredients

Here’s what goes into making this creamy, soothing soup and how each ingredient adds flavor and texture:

• 2 cups sliced fresh mushrooms: Fresh mushrooms form the heart of this soup. They provide that earthy, meaty texture and flavor that makes the dish memorable. White button mushrooms remain the most common choice, but cremini mushrooms add more depth. Clean them gently with a damp cloth before slicing. Store-bought pre-sliced mushrooms save time but cost more. For substitution, dried mushrooms can work – just rehydrate them in warm water first and use about half the amount since their flavor concentrates during drying.
• 1/4 cup chicken (cooked or shredded): This ingredient adds protein and body to the soup. The recipe likely means cooked, diced chicken pieces. Chicken breast works best as it stays tender. Leftover rotisserie chicken makes this even easier. The chicken should be cut into small pieces so it blends smoothly. For substitution, turkey breast pieces work just as well. Vegetarians can skip this entirely and add extra mushrooms or white beans for protein.
• 1/2 teaspoon salt and pepper: These basic seasonings enhance all the other flavors. Salt brings out the natural taste of mushrooms. Black pepper adds a gentle heat. Start with less than the recipe calls for – taste and add more later. Kosher salt or sea salt taste cleaner than table salt. Freshly ground black pepper has more flavor than pre-ground pepper. No real substitution exists for these basics.
• 2 tablespoons butter: Butter adds richness and helps cook the onions until soft and sweet. It creates the flavor base for the entire soup. Unsalted butter gives more control over the salt content. The butter should be at room temperature for easier measuring. For substitution, olive oil works but changes the flavor slightly. Vegan butter substitutes work well for dairy-free versions.
• 1/2 onion (chopped): Onions add sweetness and depth to the soup base. Yellow onions work best for cooking because they become sweet when heated. White onions are sharper and less sweet. Red onions change the color of the soup. Chop the onion into small, even pieces so they cook evenly. For substitution, shallots give a more delicate flavor. Two large shallots equal about half an onion. Green onions are too mild for this recipe.
• 1/2 cup water: Water thins the soup to the right consistency. It helps blend the ingredients together smoothly. Use filtered water for the best taste. Tap water works fine in most places. For substitution, chicken broth or vegetable broth adds more flavor. Mushroom broth creates an even stronger mushroom taste.
• 1 cup half and half: This cream product makes the soup rich and smooth. Half and half contains equal parts whole milk and cream. It has less fat than heavy cream but more than milk. The cream coats your mouth and makes each bite feel luxurious. For substitution, whole milk makes a lighter version but less creamy. Heavy cream makes it richer but can feel too heavy. A mix of milk and a tablespoon of flour creates thickness without dairy.
• 1/4 teaspoon thyme: This herb adds an earthy, slightly minty flavor that pairs perfectly with mushrooms. Dried thyme works better than fresh in this recipe because the flavor spreads more evenly. The amount seems small but thyme can overpower other flavors easily. Crush dried thyme between your fingers before adding to release more oils. For substitution, rosemary works but use even less – it has a stronger taste. Sage also pairs with mushrooms but changes the flavor profile.
• 1 tablespoon sherry: Cooking sherry adds a sweet, nutty depth to the soup. It enhances the mushroom flavor and adds complexity. Dry sherry works better than sweet sherry for savory dishes. The alcohol cooks off, leaving just the flavor behind. For substitution, white wine works well. Chicken broth with a tiny splash of apple cider vinegar mimics the acidity. For alcohol-free versions, skip it entirely or use a splash of balsamic vinegar.

Essential Kitchen Equipment

1. Medium pot: For cooking the soup base.
2. Blender or food processor: To puree the mushroom mix.
3. Wooden spoon: For stirring without scratching the pot.
4. Measuring cups and spoons: To keep the ingredient amounts right.
5. Knife and cutting board: For slicing mushrooms and onion.
6. Ladle: Makes serving easy and clean.

How To Make La Madeleine Mushroom Soup

Step 1 | Boil the mushrooms and chicken

Pour water into a pot and set it on medium heat. Add the sliced mushrooms and chicken. Sprinkle with a little salt and pepper. Let them cook for about 8–10 minutes until tender.

Step 2 | Blend the mixture

Carefully remove the cooked mushrooms and chicken. Place them in a blender or food processor with a bit of the cooking liquid. Blend until smooth, leaving a few small chunks for texture. Set aside.

Step 3 | Cook the onion

In the same pot, melt butter over low heat. Add the chopped onion and a small pinch of salt. Stir often until the onion turns soft and golden. This brings out a gentle sweetness that balances the soup.

Step 4 | Combine the pureed mix

Pour the blended mushroom mixture back into the pot with the onions. Stir gently to mix them well.

Step 5 | Add liquids and flavor

Pour in 1/2 cup of water, the half and half, thyme, and sherry. Stir slowly to combine. Keep the heat low to avoid curdling the cream.

Step 6 | Simmer the soup

Let the soup cook for 10–12 minutes, stirring now and then. The flavors will blend together, and the texture will thicken slightly.

Step 7 | Taste and serve

Add more salt and pepper if needed. Serve hot in a bowl, maybe with a sprinkle of herbs or a few mushroom slices on top.

Pro Tips For Making This Recipe

Here are some extra tips to make your soup even better.

• Clean Mushrooms the Right Way: Do not wash mushrooms under running water. They soak up water like a sponge. Instead, wipe them clean with a damp paper towel.
• Get the Soup Thickness You Like: If your soup is too thick after adding the half and half, you can thin it out with a little more water or milk until it is just right for you.
• A Trick for Extra Flavor: For a deeper flavor, you can sauté the onions and fresh mushrooms together in the butter before you boil them. This step adds a nice, caramelized taste.
• Let the Flavors Mix: This soup often tastes even better the next day. After it cools, store it in the fridge. The flavors will have more time to blend together.

What To Serve With La Madeleine Mushroom Soup

La Madeleine serves this soup as a comforting starter or a light main with a crisp salad and warm bread.

A slice of crusty French bread or a buttered baguette pairs perfectly. For a heartier meal, add a small side of roasted vegetables or a simple cheese plate.

The soup’s creamy texture and delicate mushroom flavor make it versatile for any table setting, from casual weeknights to small gatherings.

Storage and Make-Ahead Tips

1. Let It Cool First: Always let your soup cool down to room temperature before you put it in the refrigerator. Putting hot soup directly into the fridge is not a good idea.

2. Storing Your Soup: Keep the soup in a container with a tight-fitting lid. It will stay fresh in the refrigerator for up to 3 days.

3. Reheating and Freezing: Gently reheat the soup on the stove over low heat. Stir it often. You can freeze this soup for up to a month.

Thaw it in the refrigerator overnight before reheating. The half and half might separate a little when frozen, but a good stir will usually bring it back together.

La Madeleine Mushroom Soup Recipe FAQs

1. Can I make this soup vegetarian?

Yes, absolutely. Just skip the chicken and use vegetable broth instead of water. Add a few extra mushrooms to make the soup rich and filling. The rest of the recipe stays the same and keeps its creamy flavor.

2. How do I make the soup thicker?

For a thicker texture, simmer the soup longer to reduce extra liquid. You can also add a small spoon of flour mixed with water before adding the cream. This helps the soup become creamy without being heavy.

3. How can I make this soup more filling?

Add cooked rice, small pasta, or diced potatoes. You can even top it with croutons or a sprinkle of cheese. It turns into a full meal that’s both hearty and cozy.

4. Is it possible to make this soup in a slow cooker?

You can adapt this for a slow cooker. I would suggest sautéing the onions and mushrooms in butter first to build flavor.

Then, add everything except the half and half and sherry to the slow cooker. Cook on low for 4-6 hours. Stir in the half and half and sherry during the last 30 minutes of cooking.

5. Can I double the recipe for a crowd?

Absolutely. Just double all ingredients, but use a large pot and stir often. The soup thickens as it cools, so add a little warm water before serving to adjust consistency.

The La Madeleine Mushroom Soup Recipe brings a piece of French comfort right into your kitchen.

It’s warm, creamy, and full of natural flavor from fresh mushrooms and herbs. For a quiet night in or a family dinner, this simple recipe makes any meal feel special.