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Title: Bisque of Mushroom Soup Categories: Soups - hot, Vegetarian, Cookbook Yield: 1 Servings 4 c Mushrooms; med. size 1 md Onion; chopped 2 c Vegetable stock; or water 7 tb Butter; or margarine 6 tb Plain flour 2 c Milk 1 c Heavy cream Salt Black pepper ----------------------------------GARNISH---------------------------------- Chopped chives Slivers of mushrooms Set 4 of the mushrooms aside, then chop the rest finely. Place the onion with the chopped mushrooms in a saucepan and cover with vegetable stock. Cover and simmer for 30 minutes. Meanwhile slice the 4 remaining mushrooms and brown them in a frying pan with 1 tablespoon of the butter. Melt the rest of the butter in a pan. Slowly whisk the flour into the butter to produce a smooth mixture with no lumps. Then heat the milk and whisk it into this mixture. Bring to the boil, stirring constantly, and simmer for 2 - 3 minutes. Add the mushroom and stock mixture, the sauteed mushrooms and the cream. Stir well and season to taste. Pour into bowls, garnish and serve immediately. Serves 6 to 8 people. 40 minutes to make. Good source of protein, vitamin A, B group vitamins, calcium. Typed and MC formatted by Brenda Adams Recipe by: Linda McCartney, Home Cooking Posted to MC-Recipe Digest by Badams 1998 |