Classic Mushroom Bisque
Yield
4 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter, unsalted
|
|
| 3 | cups |
mushrooms
sliced |
|
| 4 | tablespoons |
all-purpose flour
|
|
| ¼ | teaspoon |
dry mustard
|
|
| 1 | teaspoon |
salt
|
|
| 2 ½ | cups |
chicken broth
nonfat |
|
| 2 | cups |
cream
|
|
| ¼ | cup |
chives
chopped |
*
|
| ¼ | cup |
sherry
|
*
|
| 1 | x |
sour cream
|
*
|
| 1 | x |
parsley sprigs
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter, unsalted
|
|
| 7.1E+2 | ml |
mushrooms
sliced |
|
| 6E+1 | ml |
all-purpose flour
|
|
| 1.3 | ml |
dry mustard
|
|
| 5 | ml |
salt
|
|
| 591 | ml |
chicken broth
nonfat |
|
| 473 | ml |
cream
|
|
| 59 | ml |
chives
chopped |
*
|
| 59 | ml |
sherry
|
*
|
| 1 | x |
sour cream
|
*
|
| 1 | x |
parsley sprigs
for garnish |
*
|
Directions
Melt butter in large saucepan over medium heat.
Add mushrooms and sauté until just tender.
Add flour, mustard and salt, stirring constantly for one minute or less.
Flour should not brown or burn.
Add broth and cook uncovered until mixture thickens.
Stir in cream gradually and add chives. Heat thoroughly but do not boil.
Add sherry just before serving.
Garnish with sour cream and top with a sprig of parsley.
