[recipe] Mushroom Bisque

[Guest guest]

I like this recipe because it has a delicate flavor and

it doesn't make too much. I have another cream of

mushroom that I enjoy making when I want more

quantity or to use the leftovers in a casserole recipe.

But this one is simple and lovely. I had to add garlic

and altered it to have mushroom broth instead of chicken

stock.... I have not made it the original way I found it

in this newspaper long ago, but I can't imagine making a

mushroom bisque with chicken stock.... *bleh*

 

Mushroom Bisque

 

1/2 lb fresh mushrooms, sliced

1 medium onion, sliced

2 cloves garlic, minced

1 cup minced fresh parsley

1/4 cup butter or margarine

1 Tbs all-purpose flour

2 cups mushroom broth

1 cup sour cream

Salt and pepper to taste

 

In a large saucepan, saute the mushrooms, onion and

garlic in the butter until tender. Stir in the flour until

blended; gradually add broth. Bring to a boil; cook until

thickened; about 2 minutes, stirring. Cool slightly.

Transfer to a blender or food processor. Process until

pureed. Return to pan. Stir in sour cream; heat very gently.

Yield: 4 serving

 

~ PT ~

 

All art, all education, can be merely a supplement to nature.

-Aristotle (B.C. 384-322)