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Bisque Of Mushroom Soup

4 c Mushrooms; med. size
1 md Onion; chopped
2 c Vegetable stock; or water
7 tb Butter; or margarine
6 tb Plain flour
2 c Milk
1 c Heavy cream
Salt
Black pepper


Garnish
Chopped chives
Slivers of mushrooms


Set 4 of the mushrooms aside, then chop the rest finely. Place the onion with the chopped mushrooms in a saucepan and cover with vegetable stock. Cover and simmer for 30 minutes.


Meanwhile slice the 4 remaining mushrooms and brown them in a frying pan with 1 tablespoon of the butter.


Melt the rest of the butter in a pan. Slowly whisk the flour into the butter to produce a smooth mixture with no lumps. Then heat the milk and whisk it into this mixture. Bring to the boil, stirring constantly, and simmer for 2 - 3 minutes.


Add the mushroom and stock mixture, the sauteed mushrooms and the cream. Stir well and season to taste. Pour into bowls, garnish and serve immediately.


Serves 6 to 8 people.


40 minutes to make.


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