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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

LA MADELEINE'S CREAM OF MUSHROOM SOUP (Copycat recipe) Recipe

4.7 stars - based on 15 votes
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This recipe for LA MADELEINE'S CREAM OF MUSHROOM SOUP (Copycat recipe) is from Every Day Joys of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 cups sliced fresh mushrooms 1 1/2 cups chicken broth 1/2 cup chopped onion 1/8 teaspoon dried thyme 3 tablespoons butter 3 tablespoons all-purpose flour
Market Pantry All-Purpose Flour - 5 lbs
1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 cup half-and-half 1 tablespoon sherry Add all ingredients to list
Directions:
Directions:

Directions
Prep
20 m
Cook
30 m
Ready In
50 m
In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry

 

 

 

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