Fresh mushroom bisque

Yield: 4 servings

Measure Ingredient
3 tablespoons Butter
1 pounds Mushrooms - sliced
3 tablespoons All-purpose flour
4 cups Half and Half
1 \N Egg yolk - beaten to blend
2 tablespoons Lemon juice
\N \N Salt and pepper

Melt butter in heavy large saucepan over medium heat. Add mushrooms and saute until soft, about 4 minutes. Add flour and stir for 2 minutes. Slowly mix in Half and Half. Simmer until thickened, stirring frequently, about 4 minutes. Combine yolk and lemon juice in small bowl. Gradually whisk in half of soup. Return to saucepan and stir until heated through; do not boil. Season generously with salt and pepper.

Serves 4.

Recipe from "Too Busy To Cook", Bon Appetit, December, 1989.

Posted by Michelle Bass. Courtesy of Fred Peters.

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