Soup Recipes

Gary's Madame Mary Chili

Super Bowl Chili Cook-off Winner!

  • 1 lb Hamburger
  • 1 lb Sausage (mild)
  • 1/2 lb bacon
  • 3 quarts of your favorite salsa (mild and chunky)
  • 2 (12 oz cans chili beans)
  • 1 (12 oz can pork & beans)
  • 1 (12 oz can kidney beans)
  • 1 (12 oz can black beans)
  • 8-12 Tablespoons Spicy Madame Mary Mix (Add more to taste)
  • 2 teaspoons chili powder
  • Salt & Pepper to taste
  1. Brown the hamburger and sausage on stovetop, then drain off grease.
  2. Cut bacon into small 1/2 inch pieces, brown on stovetop and drain off grease.
  3. In a slow cooker / crockpot, combine hamburger, sausage, bacon, salsa, beans, seasoning and Madame Mary Spicy Bloody Mary Mix and cook on low for 8-10 hours. Stir occasionally. (Cooking time may vary with different slow cookers)
  4. For best flavor, let it sit over night in the refrigerator and reheat the next day. Serve with saltine crackers and shredded cheddar cheese. Enjoy!!!

Madame Mary Dill Cheeseburger Chili

  • 1/2 bottle Madame Mary (choose your spice level)
  • 1 pound ground beef
  • 1/2 pound bacon
  • 1/2 onion
  • 1 green pepper
  • 1 can Diced/stewed tomatoes
  • 1 can kidney beans
  • 1 can chili beans
  • 8 oz velveeta
  • 1/2 jar of pickles diced
  1. Brown burger and bacon.
  2. Throw everything in a crock pot or soup pan (except cheese and pickles). Cook until everything is hot over medium-low heat.
  3. Add in cheese and pickles. Heat through until cheese is melted. Believe me, you're going to want a second bowl!

Madame Mary's Spicy Seafood Tomato Bisque

  • 12 oz Madame Mary Mix (Original or Spicy)
  • 1 Tablespoon Tomato paste
  • 5 oz Half & Half cream
  • 5 oz Water
  • 8 oz package of crab
  • 15-20 medium shrimp
  • 8 - 12 oz can of Baby Clams (keep clam juice)
  • 1 small white onion (chopped)
  • 1/2 jar of minced garlic
  • 4 Tablespoons Butter
  • 3 Tablespoons Flour
  • 1 teaspoon nutmeg
  • Salt and Pepper to taste
  1. Cook onions and garlic in butter in large soup pan until tender.
  2. Remove from heat and stir in flour until you have a paste.
  3. Stir in slowly half of the clam juice and discard the rest.
  4. Return to medium heat, constantly stirring. Add baby clams, and chopped shrimp and crab.
  5. Cover pot and cook for 7 minutes on low to medium heat, stirring occasionally.
  6. Add Madame Mary Mix, water, tomato paste, half & half and seasonings. Simmer on low heat for 10 minutes
  7. (Optional) Serve with soup crackers and mozzarella cheese.

Madame's Authentic Gumbo

  • 3 large boneless skinless chicken breast halves
  • Salt and pepper
  • 1/4 cup vegetable oil
  • 1 pound smoked sausage, cut into 1/4-inch slices
  • 1/2 cup all-purpose flour
  • 5 tablespoons margarine
  • 1 large onion, chopped
  • 8 cloves garlic minced
  • 1 green bell pepper, seeded and chopped
  • 3 stalks celery chopped
  • 1 cup Madame Mary Mix (Preferably Spicy)
  • 1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
  • 3 cups hot water
  • 5 beef bouillon cubes
  • 1 (14-ounce can) stewed tomatoes with juice
  • 2 cups frozen sliced okra
  • 4 green onions, sliced, white and green parts
  • 1/2 pound small shrimp, peeled, deveined and cooked
  1. Season the chicken with salt and pepper. Heat the oil in a large heavy pan over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
  2. Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Madame Mary Bloody Mary Mix, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.
  3. Serve with a fresh loaf of French Bread.

Sheila's Bloody Goulash made with Madame

  • 3 cups uncooked elbow pasta
  • 1-2 pounds ground beef, turkey or venison
  • 1 large green pepper
  • 1/2 large white onion
  • 1 (12 oz) can cream of mushroom soup
  • 1 (12oz) can stewed tomatoes
  • 12 oz Madame Mary Bloody Mary Mix
  1. Brown hamburger or meat of choice, with chopped onion and green pepper. Boil elbow noodles until fully cooked and drain. Combine all ingredients in a large stove top pot and cook on medium heat until hot and ready to serve.
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