Alouette Sundried Tomato Bisque

1 pk (6 1/2 ounce) Alouette Sundried tomato et Basil
2 tb Unsalted butter
8 oz Sliced mushrooms; fresh
3 tb Shallots; chopped
2 c Chicken stock
1/2 ts Fresh thyme; chopped or 1/4 teaspoon dried thyme
1/4 c Sherry
1 tb Flour
Chopped parsley or slivers of red bell peppers for garnish

In a skillet over medium heat, melt butter and saute shallots with mushrooms until tender, about 20 minutes.

Using a slotted spoon, transfer shallots and mushrooms from pan and add to food processor bowl or blender.

Pour chicken stock into skillet, scraping up any browned bits from bottom and heat on low for 10 minutes. Add thyme and sherry and stir.

Remove from heat and pour into food processor/blender.

Add ALOUETTE and puree until smooth. Pour into a soup pot and simmer gently over low heat until warm. Do not boil.

Alouette Sundried Tomato Bisque printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.