skip to main content

Recipe Exchange

LOOKING for: mushroom soup

17 years ago

I am looking for the recipe for the mushroom soup that is served at LeMadeleine's French Bakery and Restaurant. I understand that they used to publish a cookbook of all of their dishes they serve. I have their recipe for Tomato Basil soup that I will gladly share with anyone who wants it. Thanks--------Becky

Sort by:Oldest

Comments (7)

ginger_st_thomas
17 years ago
From what I found it's a Cream of Mushroom soup. I don't know how close this is to it, but I can attest that this is really good:
MUSHROOM BISQUE (3 qts)
4 TBL butter
4 TBL flour
3 cups chicken broth
1 lb fresh mushrooms, stemmed & sliced
1 cup finely chopped onion
2 cups milk
1 cup whipping cream or half-and-half
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp cayenne
3 TBL Madeira or sherry (I omit)

Melt butter in a large saucepan. Add flour; cook, stirring constantly over medium heat. Add broth; whisk constantly 2-3 minutes. Add mushrooms & onion. Simmer 20 minutes, stirring occasionally. Gradually stir in milk & cream. Simmer 10 minutes. Add salt & peppers. Stir in wine & parsley just before serving.~~Food for Thought
1.4 cup chopped fresh parsley
ginger_st_thomas
17 years ago
BTW, I'd love the tomato basil soup recipe, if you don't mind. Ebay might have the book if someone here doesn't.
Related Discussions
LOOKING for: Beef Barley Vegetable Soup
Q
Comments (8)
I don't have a "recipe" as such....but if you are willing to spend time I can tell you how. It begins with the broth... I use beef spare ribs, 2 or 3 racks and I put them into the oven with a rough cut onion and a couple of stalks of celery and a couple of carrots and roast at 375 for about an hour and a half. Then toss into a stock pot and cover the whole mess with water...add a bay leaf or 2 about 3 cloves of garlic, and about half the stems from a bunch of parsley a cup of wine...I like to use a sherry or marsala. Bring to a boil and turn down the heat and simmer, very slowly for about 6 hours, uncovered...adding only enough water to keep the bones submerged.. Cool until you can handle, remove bones and pick meat off and store separatly.....strain broth, chill and remove fat from the top. The next day return broth to pot and heat.... You should have about 6 to 8 cups. Now comes the guesstimate part... Add a couple of chopped onions, celery, about 1/2 a head sliced across the stalk, 4 to 6 carrots peeled and cut into buttons, and what is very important to me for flavor is rutabega....not a lot...just about 1/4 cup cut into small slivers, add barley...I can't get any but "rolled" like old fashioned oatmeal, so I add about a cup....if you can get real barley...add about 2/3 cup as it swells like rice....but add more if you want to.... I also add a 48 oz can of whole tomatoes which I break up with my fingers before adding, about 1/2 a pound of green beans I cut them into 1/4 inch pieces and about 1 1/2 cups frozen peas, and a like amount of corn....fresh or frozen and abhout 1/2 a cup of chopped fresh parsley leaves. Simmer about 1 1/2 hours, correct salt and pepper seasonings, it may need "brightening" so I add a little fresh lemon juice and taste....and maybe add more. When It's good....enjoy! Linda C
...See More
LOOKING for: Chicken, mushroom and barley soup
Q
Comments (5)
Here's one that really looks great! Chicken Mushroom Barley Soup Makes 4 quarts; serves 10-12 as a soup course, 8 as a meal This recipe is adapted from The Frog/Commissary Cookbook (Doubleday, 1985). Ingredients: 3 Tb. butter 1Â½ cups chopped onions 1 cup chopped carrots 1 cup chopped celery 2 tsp. minced garlic 1 lb. sliced mushrooms 3 quarts chicken broth 1 tsp. salt 1 tsp. freshly ground black pepper Â¼ tsp. nutmeg 1 cup pearl barley 2 lbs. boneless, skinless chicken breast, cut into bite-size chunks 2 Tb. minced dill (optional) 2 Tb. chopped parsley (optional) Directions: In a large stockpot, melt the butter. Add the onions, carrots, celery, and garlic, and sautÃ© over medium-high heat until tender but not browned. Add the mushrooms and cook until just soft. Add the broth, seasonings, and barley. Increase heat to high, bring to a boil, then cover and reduce heat to low-medium. Simmer 2 hours or until barley is tender. Raise the heat to medium-high, add the chicken breast pieces, and cook just until chicken is cooked through, about 5-10 minutes. Remove from heat, stir in the optional dill and parsley, and serve. Tips: The soup can be made up to two days in advance, refrigerated, and reheated. If it becomes too thick, thin with additional broth Leftovers freeze beautifully, Thaw them in the microwave at 30% power, then heat on full power till hot.
...See More
LOOKING for: Looking For: French dressing w/Can tomato soup base
Q
Comments (5)
Here's a buttermilk cornbread recipe. Hope it's similar to what you were looking for: SPIDER CORN BREAD 1 1/2 cups cornmeqal 1/3 cup flour 1/4 cup sugar 1 tsp baking soda 1/2 tsp salt 1 cup buttermilk 2 eggs, well beaten 2 cups milk, divided 2 TBL butter combine cornmeal, flour, sugar, baking soda & salt in a large bowl. Add the buttermilk, eggs & 1 cup of the milk. Beat with a spoon until smooth. Melt the butter in a 9" heavy skillet. When the skillet is hot, pour in the batter. Pour the remaining 1 cup milk over this. Bake in a preheated 350Â° oven for about 50 minutes or until lightly browned. cut into wedges & serve.~~Hancock Community Collection
...See More
LOOKING for: Looking for Cream of Cauliflower Soup recipe
Q
Comments (2)
Found this recipe that was posted recently. Not sure if it is the one that you are look for or not. Ann. Cheesy Cauliflower Soup Posted by: aka_Raeanne (My Page) on Tue, Oct 8, 02 at 13:17 Level 1 - Pro/Fat This recipe has been around a while and I don't know who to credit it to. But it is so tasty and it is great for the fall/winter months ahead. Cheesy Cauliflower Soup 1 medium head of cauliflower chopped 1 medium onion chopped 1 stalk celery chopped 4 cups chicken stock 1/2 tsp worcestershire sauce 1 cup cheddar cheese - grated S & P to taste chopped chives Put cauliflower, onion, celery & stock in crock pot, cover and cook on low 6-8 hours. Puree the cauliflower and return to crok, add cream, worcestershire and cheese, add salt and pepper to taste, stir to mix, turn to high and cook thoroughly, garnish with chives. ***The last time I made this I wanted enough to freeze some. So I did 2 large heads of cauliflower, 2 onions, 2 stalks of celery, 1 more cup of stock and I only used 1 cup of heavy cream. I find that it is creamy enough when you puree the cauliflower. I also puree using my hand blender, it is easy to use and clean-up. I also have McCormick's Hot Shot (black & red pepper blend) and sprinkle on top instead of chives. Adds a nice little zing to it. Note: The recipe above for the cauliflower soup should have 2 cups of heavy cream- but I always use one
...See More
san_
17 years ago
oh--the mushroom bisque DOES sound great! and i thought i had a tomato/basil soup but i don't. so if becky can post hers, that would be great!
doucanoe
17 years ago
Doesn't look like Becky is going to post that recipe, so here is one I have in my "to try" file.

Roasted Tomato Basil Soup
Copyright, 1999, The Barefoot Contessa Cookbook

Prep Time: 15 minutes Cook Time: 1 hour 35 minutes
Yield: 6 to 8 servings

3 pounds ripe plum tomatoes, cut in half
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

Linda
ginger_st_thomas
17 years ago
Thanks, Linda. It sounds great.
beckytulip
Original Author
17 years ago
Sorry this wasn't posted sooner. I've been out of town.

1 14 1/2 oz. can of petite cut tomatoes
6-8 fresh basil leaves
1 cup chicken broth
1 4 oz. can tomato sauce
6 oz. heavy cream
1/2 stick butter
salt and pepper

Puree tomatoes and basil leaves in a blender. Bring to boil the tomatoes, sauce, and chicken broth. gradually add the heavy cream and butter. Heat till soup thickens a bit. Salt and pepper to taste. Enjoy!
tamraallen68
8 years ago
Thanks Becky,

The creamy tomato soup sounds simply yummy. I'm headed to the grocery later today. Gonna pick up ingredients for preparing soup.

Anyone have the recipe for the Cream of Mushroom soup that was originally posted?

Thank you

Related Stories

KITCHEN STORAGE Move Over, Soup Cans — the Kitchen Appliances Are Here

By Tiffany Carboni

Design a pantry with room for mixers, coffeemakers and more, for less countertop clutter and handy access

PRODUCT PICKS Guest Picks: Woodland Friends Roam Through Decor

By Laura Gaskill

Fake a forest in your foyer — or living room or bedroom — with fox, mushroom and faux-bois accents

MOST POPULAR Trend Watch: 13 Kitchen Looks Expected to Be Big in 2015

By Natasha Saroca

3 designers share their thoughts on what looks, finishes and design elements will be on trend in the year ahead

DECORATING GUIDES 11 Tricks to Make a Ceiling Look Higher

By Judith Taylor Designs

More visual height is no stretch when you pick the right furniture, paint and lighting

DIY PROJECTS Make a Designer-Look Pillow Sham for $15

By Sarah Dorsey

Give a sofa or chair a high-end touch with a low-cost sham made to your exact taste

KITCHEN DESIGN Kitchen of the Week: Modern Conveniences and a Timeless Look

By Mary Jo Bowling

A 1700s Pennsylvania kitchen is brought up to date, while custom cabinets and rustic finishes help preserve its old-time charm

KITCHEN DESIGN Expert Talk: 12 Ways to Get a Designer-Kitchen Look

By Lawrence Karol

Professional designer Ines Hanl reveals her thought processes on select kitchen remodels

PRODUCT PICKS Guest Picks: Flatware to Make You Look Twice

Even everyday meals become an event with utensils that go beyond the ordinary

COOL-SEASON CROPS Cool-Season Vegetables: How to Grow Cabbage

By Marianne Lipanovich

Give soups and stews an unbeatably fresh flavor with this ever-popular fall garden favorite

SHOP HOUZZ Shop Houzz: Comfort Meals for Cold Weather

Dine in with fondue, raclette or a nice hot bowl of soup

Sponsored

More Discussions

Ninja Combi Recipes?

2

Searching for pizza recipe from 80s/90s with wine and grated zucchini

3