Best Caramelized Onion And Mushroom Bisque Recipes

Caramelized Onion and Mushroom Bisque image

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 7

Number Of Ingredients 11

2 tablespoons butter
3 lb sweet onions, sliced into rings
2 cloves garlic, finely chopped
4 cups vegetable broth (32-oz carton)
2 tablespoons olive oil
4 packages (about 3.5 oz each) fresh shiitake mushrooms, stems removed, sliced
3/4 teaspoon salt
1/2 cup whipping cream
2 tablespoons dry sherry
1 tablespoon fresh lemon juice
1/8 teaspoon white pepper

Steps:

In 4-quart Dutch oven, melt butter over medium heat. Cook onions in butter 35 minutes, stirring occasionally, until lightly browned and very tender. Add garlic; cook 1 minute. Add 1 cup of the broth, stirring to loosen browned bits from bottom of pan. Stir in 2 cups broth. Heat to boiling; reduce heat. Cover; simmer 10 minutes. Remove from heat; cool 30 minutes.
Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook mushrooms in oil 8 to 10 minutes or until lightly browned and liquid has evaporated; stir in 1/2 teaspoon of the salt. Remove from heat; keep warm.
In blender, place half of the onion-broth mixture. Cover; blend on medium speed 2 minutes or until smooth. Pour into large bowl. Repeat with remaining mixture. Return pureed mixture to Dutch oven. Stir in remaining 1 cup broth and the whipping cream; heat to boiling. Remove from heat; stir in sherry, lemon juice, pepper and remaining 1/4 teaspoon salt. Top with mushrooms.

Nutrition Facts : Calories 222, Carbohydrate 25 g, Fat 2 1/2, Fiber 5 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 389 mg

Caramelized Onion and Mushroom Bisque image

Provided by @MakeItYours

Number Of Ingredients 11

2 tablespoons butter
3 lb sweet onions, sliced into rings
2 cloves garlic, finely chopped
4 cups vegetable broth (32-oz carton)
2 tablespoons olive oil
4 packages (about 3.5 oz each) fresh shiitake mushrooms, stems removed, sliced
3/4 teaspoon salt
1/2 cup whipping cream
2 tablespoons dry sherry
1 tablespoon fresh lemon juice
1/8 teaspoon white pepper

Steps:

In 4-quart Dutch oven, melt butter over medium heat. Cook onions in butter 35 minutes, stirring occasionally, until lightly browned and very tender. Add garlic; cook 1 minute. Add 1 cup of the broth, stirring to loosen browned bits from bottom of pan. Stir in 2 cups broth. Heat to boiling; reduce heat. Cover; simmer 10 minutes. Remove from heat; cool 30 minutes.
Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook mushrooms in oil 8 to 10 minutes or until lightly browned and liquid has evaporated; stir in 1/2 teaspoon of the salt. Remove from heat; keep warm.
In blender, place half of the onion-broth mixture. Cover; blend on medium speed 2 minutes or until smooth. Pour into large bowl. Repeat with remaining mixture. Return pureed mixture to Dutch oven. Stir in remaining 1 cup broth and the whipping cream; heat to boiling. Remove from heat; stir in sherry, lemon juice, pepper and remaining 1/4 teaspoon salt. Top with mushrooms.