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.