Mushroom Bisque
soups/stews, bisque
2 tablespoons butter
1 pound mushrooms; very finely chopped
3 tablespoons onions; very finely chopped
2 tablespoons flour
4 cups chicken stock
3/4 cup white wine
1 bay leaf
1 pinch freshly-grated nutmeg
3 tablespoons cornstarch; dissolved in
3 tablespoons water
1 cup heavy cream; warmed
Salt; to taste
Freshly-ground white pepper; to taste
1 tablespoon chopped fresh parsley
In a medium-large saucepan place the butter and heat on medium until it has
melted. Add the mushrooms and onions and saute them for 3 to 5 minutes,
or until they are tender.
Sprinkle in the flour and stir it for 2 to 3 minutes, making certain that
no lumps are formed.
Add the chicken stock, white wine, bay leaf, and nutmeg. Bring the mixture
to a boil and then simmer it for 15 minutes. Remove the bay leaf.
Add the cornstarch-water mixture and stir it in well. Simmer the soup for
another 10 minutes.
Add the warmed heavy cream and stir it in. Season the soup with the salt
and white pepper. Garnish the soup with the chopped parsley.
This recipe yields 8 servings.
Source:
"Undocumented, but from the WWW"
S(Formatted for MC5):
"03-16-2000 by Joe Comiskey - jcomiskey@krypto.
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Per serving: 188 Calories (kcal); 14g Total Fat; (74% calories from fat);
2g Protein; 9g Carbohydrate; 49mg Cholesterol; 1118mg Sodium
Food Exchanges: 1/2 Grain(Starch)
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: n/a
Yield: 8 servings
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