Fresh Mushroom Bisque
Yield
4 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
|
|
| 1 | pound |
mushrooms
sliced |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 4 | cups |
light cream (half&half)
|
|
| 1 | each |
egg yolks
beaten to blend |
*
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
|
|
| 453.6 | g |
mushrooms
sliced |
|
| 45 | ml |
all-purpose flour
|
|
| 946 | ml |
light cream (half&half)
|
|
| 1 | each |
egg yolks
beaten to blend |
*
|
| 3E+1 | ml |
lemon juice
|
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Melt butter in heavy large saucepan over medium heat.
Add mushrooms and sauté 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.
