Mushroom Bisque
You'll need three packages of mushrooms to make this creamy and rich side-dish soup.
Prep Time:
25 mins
Total Time:
1 hr 10 mins
Servings:
4 servings
Ingredients
-
3 packages (10 oz. each) white mushrooms, trimmed and quartered
-
3 tablespoons unsalted butter
-
2 tablespoons olive oil
-
1/2 cup finely chopped shallot or onion
-
1/2 cup dry sherry
-
3 cups chicken broth
-
1/4 cup half-and-half
-
1-1/2 tablespoon fresh lemon juice
-
1/2 cup sour cream
-
Fresh flat-leaf parsley leaves, for garnish
Directions
1
Pulse mushrooms in food processor until finely chopped.
2
Heat butter and oil in a 5-quart pot over moderate heat until butter is melted. Stir in mushrooms and shallot; cook, stirring occasionally, until liquid mushrooms give off evaporates and mushrooms begin to turn golden brown, about 20 minutes. Add sherry and cook until reduced by half. Stir in broth and 3 cups water. Simmer until reduced to 6 cups, about 20 minutes. Stir in half-and-half and juice, season with salt and pepper.
3
Blend soup in batches (filling blender only halfway), until very smooth. Transfer to a clean saucepan.
4
Heat soup over moderate heat until hot and ladle into bowls. Garnish with a dollop of sour cream, freshly ground pepper, and a parsley leaf. Makes 4 servings.
Nutrition Facts
Calories 300, Total Fat 24.5 g, Saturated Fat 11 g, Cholesterol 41 mg, Sodium 772 mg, Carbohydrate 17 g, Fiber 3 g, Protein 7 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
Recommended Recipe:
Cream of Mushroom & Barley Soup
This sophisticated take on creamy mushroom soup is rich with earthy porcini mushrooms and has the added goodness of whole-grain barley.
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