Bisque of mushroom soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Mushrooms; med. size |
| 1 | medium | Onion; chopped |
| 2 | cups | Vegetable stock; or water |
| 7 | tablespoons | Butter; or margarine |
| 6 | tablespoons | Plain flour |
| 2 | cups | Milk |
| 1 | cup | Heavy cream |
| Salt | ||
| Black pepper | ||
| Chopped chives | ||
| Slivers of mushrooms | ||
Directions
GARNISH
Set 4 of the mushrooms aside, then chop the rest finely. Place the onion with the chopped mushrooms in a saucepan and cover with vegetable stock.
Cover and simmer for 30 minutes.
Meanwhile slice the 4 remaining mushrooms and brown them in a frying pan with 1 tablespoon of the butter.
Melt the rest of the butter in a pan. Slowly whisk the flour into the butter to produce a smooth mixture with no lumps. Then heat the milk and whisk it into this mixture. Bring to the boil, stirring constantly, and simmer for 2 - 3 minutes.
Add the mushroom and stock mixture, the sauteed mushrooms and the cream.
Stir well and season to taste. Pour into bowls, garnish and serve immediately.
Serves 6 to 8 people.
40 minutes to make.
Good source of protein, vitamin A, B group vitamins, calcium.
Typed and MC formatted by Brenda Adams <adamsfmle@...> Recipe by: Linda McCartney, Home Cooking Posted to MC-Recipe Digest by Badams <adamsfmle@...> on Apr 21, 1998