MUSHROOM BISQUE
The subtle taste of parsley comes through in this rich, creamy broth. It has great flavor, plus it's so easy.-Emily R Chaney, Blue Hill, Maine
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, saute the mushrooms, onion and parsley in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. , Transfer to a blender; cover and process until pureed. Return to pan. Stir in sour cream; heat through, stirring occasionally (do not boil).
Nutrition Facts : Calories 271 calories, Fat 22g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 529mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.
FRESH MUSHROOM BISQUE
Provided by Molly O'Neill
Categories soups and stews, appetizer, side dish
Time 20m
Yield Four servings
Number Of Ingredients 11
Steps:
- Combine the domestic mushrooms, 6 scallions, thyme, Sherry, broth, salt and pepper in a saucepan. Cook over medium-low heat until the mushrooms are barely tender, about 5 minutes.
- Heat the olive oil in a saute pan until hot. Add the shiitake mushrooms and saute over medium-high heat until golden, about 5 minutes. Set aside.
- Combine the mushroom broth and mustard in a food processor or blender. Puree until smooth. Stir in the yogurt and strain. Ladle the soup into individual bowls. Garnish with remaining scallions.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 3 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 490 milligrams, Sugar 10 grams, TransFat 0 grams
DIABETIC MUSHROOM BISQUE
If desired, sprinkle each serving with chopped parsley. Also make darn sure you CLEAN the leeks well! Otherwise you'll have a sandy soup!
Provided by Paul Bushay
Categories Cream Soups
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. Lightly mist a 6-quart pot with cooking spray.
- 2. Add olive oil and place over low heat.
- 3. Add onion, leek, and garlic.
- 4. Sauté until vegetables are limp, about 5 minutes.
- 5. Raise heat to medium-high.
- 6. Add mushrooms and continue to sauté, stirring occasionally, until mushrooms are tender, about 12 minutes.
- 7. Stir in stock and thyme.
- 8. Reduce heat and simmer, partially covered, for 20 minutes.
- 9. In batches, puree in a food processor or blender.
- 10. Return to pot and stir in evaporated milk.
- 11. Season with salt (if using) and pepper.
- 12. Heat through, but do not allow mixture to boil.
- 13. Serve in small soup bowls.
- 14. NOTE: MAKE DARN SURE YOU DON'T LET THIS PUPPY BOIL AFTER YOU'VE ADDED THE MILK!! I STICK A THERMOMETER IN MINE AND AS SOON AS IT HITS 170 I TURN OFF THE BURNER!
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