Mushroom Bisque
Yield
2 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 1 | pound |
mushrooms
very finely chopped |
|
| 3 | tablespoons |
onions
very finely chopped |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 4 | cups |
chicken broth
|
|
| ¾ | cup |
white wine
|
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | pinch |
nutmeg
freshly grated |
*
|
| 3 | tablespoons |
cornstarch
dissolved in: |
|
| 3 | tablespoons |
water
|
|
| 1 | cup |
heavy whipping cream
warmed |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
white pepper
to taste |
*
|
| 1 | tablespoon |
parsley leaves
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 453.6 | g |
mushrooms
very finely chopped |
|
| 45 | ml |
onions
very finely chopped |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 946 | ml |
chicken broth
|
|
| 177 | ml |
white wine
|
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | pinch |
nutmeg
freshly grated |
*
|
| 45 | ml |
cornstarch
dissolved in: |
|
| 45 | ml |
water
|
|
| 237 | ml |
heavy whipping cream
warmed |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
white pepper
to taste |
*
|
| 15 | ml |
parsley leaves
fresh, chopped |
|
Directions
In a medium large saucepan place the butter and heat in on medium until it has melted.
Add the mushrooms and onions and sauté them for 3 to 5 minutes, or until they are tender.
Sprinkle in the flour and stir it for 2 to 3 minutes, making certain that no lumps are formed.
Add the chicken stock, white wine, bay leaf, and nutmeg.
Bring the mixture to a boil and then simmer it for 15 minutes.
Remove the bay leaf.
Add the cornstarch-water mixture and stir it in well.
Simmer the soup for another 10 minutes.
Add the warmed heavy cream and stir it in.
Season the soup with the salt and white pepper.
Garnish the soup with the chopped parsley.
