The Capital Bar & Grill is one of the hottest dinner tickets in town during the holidays. Chef Marc Guizol is a big part of why customers can always count on a delicious meal when dining there. Chef Marc is originally from France but loves “comfort foods” in the south. He shared one of his favorite winter recipes with us and it’s full of local ingredients. Cremini mushroom soup is a seasonal staple for the Capital Bar & Grill.

Mushroom Soup

(Serve 6 person)

2 lb cremini mushroom

1 small yellow onion

Fresh garlic

½ cup white wine

1 pint chicken stock or vegetable stock

2 cup heavy cream

Fresh thyme


For the garnish

1 cup Capital Bar & Grill spicy pecan

1 cup dice Petit Jean ham