Mushroom Bisque
This is one of my favorite soup recipes. I found it in an old Jr. League Cookbook and made some changes. Give it a try, it's always I hit when I make it for parties.
1 stick butter
1 pound fresh mushrooms, wiped, trimmed and sliced
2 shallots, minced
4 cups chicken broth
6 tablespoons all-purpose flour
3 cups milk
1 cup heavy cream
2 tablespoons sherry
1 ½ tablespoons salt
9 drops Tabasco sauce
1 box wild and long grain rice, cooked (optional)
Melt 2 tablespoons of butter in a skillet. Add the mushrooms and shallots. Sauté 5 minutes. Place the mushrooms, shallots, and chicken broth in a blender and blend until smooth. Melt the remaining 6 tablespoons of butter in a saucepan and stir in the flour. In another saucepan, bring the milk to a boil. Add the hot milk all at once to the butter-flour mixture, stirring vigorously with a whisk until smooth. Add the heavy cream, mushroom mixture, sherry salt and Tabasco. Season with pepper. If desired, add the cooked rice. Garnish with parsley. The bisque will keep in the refrigerator up to 1 week. Reheat and serve.
Makes about 2 ½ quarts.
1 stick butter
1 pound fresh mushrooms, wiped, trimmed and sliced
2 shallots, minced
4 cups chicken broth
6 tablespoons all-purpose flour
3 cups milk
1 cup heavy cream
2 tablespoons sherry
1 ½ tablespoons salt
9 drops Tabasco sauce
1 box wild and long grain rice, cooked (optional)
Melt 2 tablespoons of butter in a skillet. Add the mushrooms and shallots. Sauté 5 minutes. Place the mushrooms, shallots, and chicken broth in a blender and blend until smooth. Melt the remaining 6 tablespoons of butter in a saucepan and stir in the flour. In another saucepan, bring the milk to a boil. Add the hot milk all at once to the butter-flour mixture, stirring vigorously with a whisk until smooth. Add the heavy cream, mushroom mixture, sherry salt and Tabasco. Season with pepper. If desired, add the cooked rice. Garnish with parsley. The bisque will keep in the refrigerator up to 1 week. Reheat and serve.
Makes about 2 ½ quarts.
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