Lemon-Mushroom Bisque

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Lemon-Mushroom Bisque

 

1 pound white mushrooms, divided, 20 to 24 firm

mushrooms

1/2 cup fresh lemon juice, divided

1 tablespoon unsalted butter

2 tablespoons minced shallots

1/2 teaspoon dried thyme

1 teaspoon salt

1/2 bay leaf

1/2 teaspoon freshly ground white pepper

2 cups half and half

2 cups veg. broth

1 teaspoon cornstarch, dissolved in 1 tablespoon cold

water

1 tablespoon minced fresh parsley

 

In a food processor, place half of mushrooms and half

of the lemon juice. Process mushrooms until finely

chopped. Do not over process. Repeat with remaining

mushrooms and remaining juice.

In a heavy saucepan over medium heat, melt butter. Add

shallots and lightly saute until softened, about 5

minutes. Pour in mushrooms, thyme salt and bay leaf.

Saute over moderate heat until all liquid evaporates,

approximately 10 minutes.

Add pepper, half-and-half and broth to saucepan and

bring mixture to a boil. Reduce heat and simmer 20

minutes. Add cornstarch mixture and simmer an

additional 10 minutes, stirring constantly.

Serve in warmed bowls with a garnish of minced parsley

and crusty French bread.

Serves 6.

 

 

 

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