Sherried mushroom bisque

Yield: 1 Servings

Measure Ingredient
2 tablespoons Butter or Margarine
½ cup Finely Chopped Onion
2 \N Jars; (4 1/2 oz) sliced mushrooms, drained
½ cup Cream Sherry or Chicken Broth
3 cups Chicken Broth
1 \N Container; (4 1/2 to 5 1/2 oz) Garlic & Herb Spreadable Cheese
2 cups Half & Half or Milk
1 cup Mashed-Potato flakes; (Hungry Jack Recommended)
⅛ teaspoon Each: Salt and Ground Black Pepper
\N \N Chopped fresh chives
\N \N Garlic Croutons

Dorothy Crow of Ocean City, Md. won $2000 for her Simple Side Dishes recipe, one of three finalists in that catagory in the 38th Pillsbury BAKE-OFF. This is a microwave adaptation that was in today's Houston Chronicle.

Place butter and onion in a 2-quart glass measure; cover with vented plastic wrap. Microwave on high 3 minutes. Add mushrooms and sherry; microwave uncovered on high 3 minutes or until liquid is reduced by half.

Stir in broth; re-cover and microwave on high 6 minutes or until boiling.

Add cheese, milk, potato flakes, salt and pepper. Stirring midway through cooking, microwave on high just until cheese is melted, about 4 minutes. If neccessary, reduce power leevl - do not boil. Garnish each serving with chives and croutons.

Makes: 6 (1-cup) servings Each: 370 calories, 10 grams protein, 27 grams fat, 21 grams carbohydrates, 2 grams fiber, 75 milligrams chilesterol, 1010 milligrams sodium

Posted to recipelu-digest by jecraig@... on Mar 4, 9

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