Fresh Mushroom Bisque

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
  2         Tablespoons  Butter -- melted
  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.

3 comments:

  1. Definitely going to make this one soon!

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  2. I read that if dairy products are Pasteurized, it doesn't have to be scalded. What do you think? Do you scald your milk/cream?

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  3. I didn't scald the milk; that is a the way the recipe was written. We also like this with an ounce or two of shredded Swiss cheese added and melted off the heat right before serving (an idea from another favorite recipe).

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