wrestlemom Posted July 1, 2012 #1 Share Posted July 1, 2012 This is one of the best soups I have had and if anyone has any idea where I would find the recipe I would greatly apprciate it. Thanks and HAPPY CRUISING. Link to comment Share on other sites More sharing options...
SuiteCruiser Posted July 1, 2012 #2 Share Posted July 1, 2012 This is one of the best soups I have had and if anyone has any idea where I would find the recipe I would greatly apprciate it. Thanks and HAPPY CRUISING. I don't have the recipe, but I agree 100% :) Link to comment Share on other sites More sharing options...
Hopes4 Posted July 1, 2012 #3 Share Posted July 1, 2012 This is one of the best soups I have had and if anyone has any idea where I would find the recipe I would greatly apprciate it. Thanks and HAPPY CRUISING. Was that the 4 mushroom soup? If it was, my son loved it. I don't like mushrooms but I'd make the soup for him if anyone shares the recipe. Link to comment Share on other sites More sharing options...
mvdude111 Posted July 1, 2012 #4 Share Posted July 1, 2012 Since having it, those around me know this was the best thing I have every eaten. It was also a contributing factor for us to book another NCL cruise in November. I have not tried to replicate, but I would say it has a variety of mushrooms. I could have licked the bowl. Link to comment Share on other sites More sharing options...
luddite Posted July 1, 2012 #5 Share Posted July 1, 2012 I'm married to a chick that can make it. Not to make anyone jealous. Campbell's isn't involved. Link to comment Share on other sites More sharing options...
OceanDreaming2 Posted July 1, 2012 #6 Share Posted July 1, 2012 I'm married to a chick that can make it. Not to make anyone jealous.Campbell's isn't involved. Is she willing to share the recipe?? :) Link to comment Share on other sites More sharing options...
Hopes4 Posted July 1, 2012 #7 Share Posted July 1, 2012 I'm married to a chick that can make it. Not to make anyone jealous.Are you planning on fulfilling some desires or just teasing? :D;) Campbell's isn't involved. I would hope not! :eek: Link to comment Share on other sites More sharing options...
luddite Posted July 1, 2012 #8 Share Posted July 1, 2012 Is she willing to share the recipe?? :) Actually, she wouldn't have a recipe per se. She'd just start cooking. At least four kinds of fungus (because we're fun guys). Cream. Probably a bit of onion, but not much. Butter. Time. I'll get her to look things over later, she's busy now. It won't be a real involved recipe. Link to comment Share on other sites More sharing options...
dublell Posted July 1, 2012 #9 Share Posted July 1, 2012 Last time I was on the Epic (or the Dawn--I was on them back to back in January, and I don't remember which) they had a cooking demo that included the four mushroom soup. They were handing out recipes, but I got there late and they ran out, and I didn't take the trouble to try to get them to send it to my room (which they would have done). I had the soup at the tasting and at Le Bistro, though, and I love it too. I'd suggest asking them for the recipe next time you are in the restaurant. I'm sure they'll be happy to provide it. Link to comment Share on other sites More sharing options...
crew mom Posted July 1, 2012 #10 Share Posted July 1, 2012 Just needed to say...... Mushroom soup........Yuuuuuuummmmmmm Link to comment Share on other sites More sharing options...
FuninWB Posted July 1, 2012 #11 Share Posted July 1, 2012 I'll be watching, Luddite. I love this soup. Thanks in advance to your wife. Lynn Link to comment Share on other sites More sharing options...
luddite Posted July 1, 2012 #12 Share Posted July 1, 2012 I'll be watching, Luddite. I love this soup. Thanks in advance to your wife. Lynn I'll send her this way. A warning: this stuff won't be cheap. Link to comment Share on other sites More sharing options...
Lena B Posted July 1, 2012 #13 Share Posted July 1, 2012 Oh, the pressure is on and I haven't had a taste of the yummy soup in several months! Here is what I'd do today: Rinse and chop: white button mushrooms ****ake mushrooms, stemmed portobello mushrooms whatever other good fresh mushroom that Kroger's might be selling that day fresh parsley 1/2 stick butter (or more if you're feeling too skinny and healthy! More is better.) 5 cans (or more, if you've got spare time) low sodium chicken broth white wine(the boxed kind is fine) 1/2 and 1/2 heavy cream pepper Saute the mushrooms and parsley in butter. Then set aside 1/2 cup of this. Add chicken broth and wine to the remaining mushroom mixture. Simmer. Add more chicken broth. Add some wine. Drink some wine (I like the kind in a bottle for this step!). Simmer. Drink more wine. Add more broth and wine. Drink some more. Repeat. You really want this to get condensed, so you'll have to drink even more. When the kitchen is swaying a little bit, pretend you're on a ship. You could ask your spouse to announce Bingo or something. Turn off the stove. Add the 1/2 and 1/2 and heavy cream. The amount you add will depend on how much wine you've had to drink. Put some of the reserved mushrooms in the bottom of each bowl, then pour the soup on top of the fresh fungus. Sprinkle on some freshly ground black pepper. The recipe would probably be different if I'd eaten at Le Bistro last week... Bon Appetit from Mrs. Luddie! Link to comment Share on other sites More sharing options...
Lena B Posted July 1, 2012 #14 Share Posted July 1, 2012 (edited) ****take mushrooms are really shetake the e is an i... Edited July 1, 2012 by Lena B Link to comment Share on other sites More sharing options...
OceanDreaming2 Posted July 1, 2012 #15 Share Posted July 1, 2012 Oh, the pressure is on and I haven't had a taste of the yummy soup in several months! Here is what I'd do today: Rinse and chop: white button mushrooms ****ake mushrooms, stemmed portobello mushrooms whatever other good fresh mushroom that Kroger's might be selling that day fresh parsley 1/2 stick butter (or more if you're feeling too skinny and healthy! More is better.) 5 cans (or more, if you've got spare time) low sodium chicken broth white wine(the boxed kind is fine) 1/2 and 1/2 heavy cream pepper Saute the mushrooms and parsley in butter. Then set aside 1/2 cup of this. Add chicken broth and wine to the remaining mushroom mixture. Simmer. Add more chicken broth. Add some wine. Drink some wine (I like the kind in a bottle for this step!). Simmer. Drink more wine. Add more broth and wine. Drink some more. Repeat. You really want this to get condensed, so you'll have to drink even more. When the kitchen is swaying a little bit, pretend you're on a ship. You could ask your spouse to announce Bingo or something. Turn off the stove. Add the 1/2 and 1/2 and heavy cream. The amount you add will depend on how much wine you've had to drink. Put some of the reserved mushrooms in the bottom of each bowl, then pour the soup on top of the fresh fungus. Sprinkle on some freshly ground black pepper. The recipe would probably be different if I'd eaten at Le Bistro last week... Bon Appetit from Mrs. Luddie! Oh my - I love the way you cook! Seriously, this sounds yummy. I only have to wait until August 11 to have it again on board a ship. :cool: Link to comment Share on other sites More sharing options...
tonymontana111 Posted July 1, 2012 #16 Share Posted July 1, 2012 I'm not much for soups and salads in general, I prefer a juicy steak, but I have to agree about LeBistro mushroom soup being a heavenly taste! Can't help you with the recipe tough, hope someone else can, otherwise, ask the chef on board! :-) Link to comment Share on other sites More sharing options...
luddite Posted July 1, 2012 #17 Share Posted July 1, 2012 (edited) Oh, the pressure is on and I haven't had a taste of the yummy soup in several months! Here is what I'd do today: Rinse and chop: white button mushrooms ****ake mushrooms, stemmed portobello mushrooms whatever other good fresh mushroom that Kroger's might be selling that day fresh parsley 1/2 stick butter (or more if you're feeling too skinny and healthy! More is better.) 5 cans (or more, if you've got spare time) low sodium chicken broth white wine(the boxed kind is fine) 1/2 and 1/2 heavy cream pepper Saute the mushrooms and parsley in butter. Then set aside 1/2 cup of this. Add chicken broth and wine to the remaining mushroom mixture. Simmer. Add more chicken broth. Add some wine. Drink some wine (I like the kind in a bottle for this step!). Simmer. Drink more wine. Add more broth and wine. Drink some more. Repeat. You really want this to get condensed, so you'll have to drink even more. When the kitchen is swaying a little bit, pretend you're on a ship. You could ask your spouse to announce Bingo or something. Turn off the stove. Add the 1/2 and 1/2 and heavy cream. The amount you add will depend on how much wine you've had to drink. Put some of the reserved mushrooms in the bottom of each bowl, then pour the soup on top of the fresh fungus. Sprinkle on some freshly ground black pepper. The recipe would probably be different if I'd eaten at Le Bistro last week... Bon Appetit from Mrs. Luddie! Here's an additional thingy: If you wish to extend the soup and perhaps make it a little heartier, you can add a rabbit to the pot. A warning though-----be careful if you add the rabbit because there some people who will not care for hares in their soup. Edited July 1, 2012 by luddite Link to comment Share on other sites More sharing options...
Rare Turtles06 Posted July 1, 2012 #18 Share Posted July 1, 2012 I don't like mushrooms much or care for soup, but Le Bistro's mushroom soup is one of the most wonderful things I've ever eaten. I'd say it's a puree more than a soup, but whatever it is, it's incredible. Link to comment Share on other sites More sharing options...
Pokeraddict Posted July 1, 2012 #19 Share Posted July 1, 2012 Quit talking about it because NCL will either take it off their menu or start charging additional for it. Link to comment Share on other sites More sharing options...
Hopes4 Posted July 1, 2012 #20 Share Posted July 1, 2012 Thank you Mr and Mrs L for making me LOL today. :) Link to comment Share on other sites More sharing options...
FuninWB Posted July 1, 2012 #21 Share Posted July 1, 2012 Thank you! I'll buy the ingredients this week. Lynn Link to comment Share on other sites More sharing options...
Beaver1975 Posted July 1, 2012 #22 Share Posted July 1, 2012 (edited) Here is the actual recipe from the Norwegian Jewel: Name: Cream of Mushroom Soup Yield: 10 portions Amount Ingredients/Details 4 oz Butter 4 oz Onions chopped 20 oz Mushrooms chopped 4 oz Rice Flour 2 pints Chicken Stock ½ pint Milk ½ pint Heavy Cream Salt & Pepper 1 ea Bouquet Gami 1 oz Parsley chopped 1 oz Sliced Mushrooms for garnish Procedure: 1. Sauté sliced mushrooms in half of butter until golden brown. 2. Sauté onions in other half of remaining butter, without color in 5 minutes. 3. Add chopped mushrooms, let cook for 5 minutes. 4. Add rice, flour and stir mushrooms, let cook for 5 mn 5. Slowly add chicken stock, stirring continuously. 6. Add bouquet garnis, and then slowly simmer for at least 60 minutes until smooth and thickened. 7. Take out bouquet garnis and place soup in food processor and blend until smooth. 8. Adjust seasoning with salt and pepper. 9. Serve in soup cup 10. Add parsley and sautéed sliced mushrooms for garnish. Edited July 1, 2012 by Beaver1975 Link to comment Share on other sites More sharing options...
familyof4cruising Posted July 1, 2012 #23 Share Posted July 1, 2012 Who remembers when this delicious soup was in a scooped out bread bowl? OUTSTANDING! Link to comment Share on other sites More sharing options...
Beaver1975 Posted July 1, 2012 #24 Share Posted July 1, 2012 (edited) Here is the actual recipe from the Norwegian Jewel: Name: Cream of Mushroom Soup Yield: 10 portions Amount Ingredients/Details 4 oz Butter 4 oz Onions chopped 20 oz Mushrooms chopped 4 oz Rice Flour 2 pints Chicken Stock ½ pint Milk ½ pint Heavy Cream Salt & Pepper 1 ea Bouquet Gami 1 oz Parsley chopped 1 oz Sliced Mushrooms for garnish Procedure: 1. Sauté sliced mushrooms in half of butter until golden brown. 2. Sauté onions in other half of remaining butter, without color in 5 minutes. 3. Add chopped mushrooms, let cook for 5 minutes. 4. Add rice, flour and stir mushrooms, let cook for 5 mn 5. Slowly add chicken stock, stirring continuously. 6. Add bouquet garnis, and then slowly simmer for at least 60 minutes until smooth and thickened. 7. Take out bouquet garnis and place soup in food processor and blend until smooth. 8. Adjust seasoning with salt and pepper. 9. Serve in soup cup 10. Add parsley and sautéed sliced mushrooms for garnish. ...should read Bouquet Garni Edited July 1, 2012 by Beaver1975 1 Link to comment Share on other sites More sharing options...
johnql Posted July 1, 2012 #25 Share Posted July 1, 2012 (edited) Here's the recipe that was given to me by the Restaurant Manager on the Jewel, Mihaela Mocan, back in Sept 2009. For the record, this is one of my all-time favorite dishes on NCL. Edited July 1, 2012 by johnql Link to comment Share on other sites More sharing options...
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