We like mushrooms, so I had to try this delicious, creamy mushroom soup from "Southern Living Our Best Recipes”. I garnished it with crisp bacon bits, and served it as a lunch entrée with a salad. It is nothing like purchased commercial soups!
Fresh Mushroom Bisque
3 Tablespoons Flour, All-purpose
3/4 Teaspoon Salt
Dash White Pepper
1 1/3 Cups Half and Half -- scalded
1/3 Cup Chicken Broth -- heated
1 1/2 Cups Milk -- scalded and divided
1/2 Cup Mushrooms -- sliced
1/2 Cup Mushrooms -- chopped
½ Cup Onion -- minced
2 Teaspoons Butter -- melted
Combine first butter, flour, salt and pepper in a heavy saucepan; blend well. Simmer 2 minutes.
Combine 1 1/4 cups heated milk, half and half and chcken broth; gradually add to flour mixture, stirring constantly, until smooth. Cook over medium heat until thickened, remove from heat, set aside.
Sauté mushrooms and onion in remaining butter 6-8 minutes, stirring frequently. (I deglazed the pan by adding 2 tablespoons of dry sherry to this mixture and cooking another minute or two). Add remaining 1/4 cup milk, heat to simmering. Stir into soup mixture; heat thoroughly.
4 Servings 2011 Cost: $1.28 or 32¢ per serving.
Per Serving: 266 Calories; 20g Fat (67.5% calories from fat); 7g Protein; 15g Carbohydrate; 1g Dietary Fiber; 63mg Cholesterol; 620mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 4 Fat.
