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

BTW, I'd love the tomato basil soup recipe, if you don't mind. Ebay might have the book if someone here doesn't.

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!

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

Thanks, Linda. It sounds great.

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!

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