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Mushroom Bisque

 

13

Yield

2

servings

Prep

10

min

Cook

35

min

Ready

45

min

Trans-fat Free
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 449g (15.8 oz)
Amount per Serving
Calories 40669% of calories from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 18g 91%
Trans Fat 0g
Cholesterol 104mg 35%
Sodium 414mg 17%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 6%
Sugars g
Protein 23g
Vitamin A 22% Vitamin C 8%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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