Recipe Exchange

Nothing beats the tastes and smells of home cooking! Do you need to bring a dish to an upcoming event? Perhaps you can find that special recipe you have been looking for in this section. Is there a recipe you have that everyone enjoys? Share it with your neighbors!

The recipe exchange page offers a convenient way to trade your favorite recipes and discover new ones to try. If you would like to share your recipes with others in the neighborhood, please post them here.

Looking for the recipes from the Chez Melange cooking class? Click on the button to the left labeled 'Chez Melange Cooking Class for 1800 PCH' and pick them up from there.

If you need a recipe that you can't find here, let us know and we will scour our personal cookbooks, find it, and post it for you! Email your requests to:

Buon Appetit!!
Cream of mushroom soup with Sherry and Brie (Print this)
Cream of mushroom soup with Sherry and Brie

Total time: 1 hour

Servings: 10

Note: Requested by Jackie Haddox. At the Newport Beach Marriott Hotel, the soup is presented in individual bowls with little toques of puffed pastry, a homage to hotel food of the past when 'en croûte' was often added to menu items to gussy them up. (Cut puff pastry circles an inch wider than the bowls, brush both sides with egg wash, place on each bowl of soup and bake until golden brown.) To simplify, top instead with a French-bread crouton.

3 tablespoons unsalted butter

½ cup chopped onion

¼ cup chopped celery

1 teaspoon minced garlic

1 teaspoon fresh thyme leaves, chopped

2 cups sliced shiitake mushrooms, or 3 ounces

1 1/2 cups sliced oyster mushrooms, or 3 ounces

1 cup sliced button mushrooms, or 3 ounces

½ cup artichoke hearts, drained and chopped

1/2 cup Sherry

4 ounces (about 1 cup) Brie (rind removed)

6 cups chicken stock

1/2 cup (1 stick) butter

1/2 cup flour

2 cups heavy cream

1/4 teaspoon white pepper

1. Melt the butter in a 4 1/2--quart pan over low heat. Add the onion, celery, garlic, thyme and mushrooms, then sauté till onions are translucent, about 5 minutes, stirring often.

2. Add the artichoke hearts and cook for 3 minutes until heated through.

3. Add the Sherry and Brie and continue to cook, stirring often, for 2 minutes, until the Brie melts.

4. Add the chicken stock and bring to a boil.

5. Make a roux by stirring the butter and flour together in a small saucepan and cooking over low heat for about 8 minutes. Add the roux to the soup slowly to prevent lumps from forming and cook for 10 minutes until the soup thickens.

6. Add the cream and white pepper and simmer for 5 minutes more.

Each serving: 357 calories; 6 grams protein; 10 grams carbohydrates; 1 gram fiber; 33 grams fat; 20 grams saturated fat; 108 mg. cholesterol; 536 mg. sodium.

recipe courtesy of
Brought to you by:Vicki Goorchenko
1800 PCH is compliments of:
Vicki Goorchenko
ABR, CRS, GRI, SRES (CA DRE#00705455)

Vista Sotheby's Int'l Realty
1801 S. Catalina Ave.
Redondo Beach, CA 90277

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