Mushroom Bisque

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Mushroom Bisque

 

8 ozs. mushrooms

1 tbsp. butter

1/4 cup minced onion

2 tbsps. all-purpose flour

1 cup hot vegetarble stock

1 1 /2 cups soy milk

1 tsp. dried tarragon

1/3 cup minced fresh parsley

salt and freshly ground pepper

1 tbsp. dry sherry (optional)

 

Thinly slice 4 mushroom caps and set aside; coarsely chop remaining mushrooms

(if using food processor, use on-off turns).

In saucepan, melt butter over medium-high heat; add onion and cook for 2

minutes, stirring occasionally. Add chopped mushrooms and cook for 10 minutes or

until golden and no liquid remains, stirring often. Sprinkle with flour and stir

until mixed. Whisk in hot vegetable stock and bring to boil, whisking

constantly. Reduce heat to low and add milk, tarragon, parsley, and reserved

sliced mushrooms; cover and simmer for 5 minutes.

Season to taste with salt and pepper. Stir in sherry (if using).

Makes 4 servings.

Calories 104, Fat 4 g, Cholesterol 4 mg, Sodium 282 mg, Carbohydrate 11 g.

Fiber 1 g. Protein 6 g.

Points 2.