Best Fresh Mushroom Bisque Recipes

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FRESH MUSHROOM BISQUE



Fresh Mushroom Bisque image

Provided by Molly O'Neill

Categories     soups and stews, appetizer, side dish

Time 20m

Yield Four servings

Number Of Ingredients 11

1 1/2 pounds mushrooms, cleaned, trimmed and minced
12 scallions, rinsed and minced
1 teaspoon fresh thyme leaves
1/2 cup dry Sherry
1 1/2 quarts chicken or vegetable broth, homemade or low-sodium canned
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1 teaspoon olive oil
1/4 pound fresh shiitake mushrooms, cleaned, trimmed and sliced
2 tablespoons Dijon mustard
1 cup low-fat yogurt

Steps:

  • Combine the domestic mushrooms, 6 scallions, thyme, Sherry, broth, salt and pepper in a saucepan. Cook over medium-low heat until the mushrooms are barely tender, about 5 minutes.
  • Heat the olive oil in a saute pan until hot. Add the shiitake mushrooms and saute over medium-high heat until golden, about 5 minutes. Set aside.
  • Combine the mushroom broth and mustard in a food processor or blender. Puree until smooth. Stir in the yogurt and strain. Ladle the soup into individual bowls. Garnish with remaining scallions.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 3 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 490 milligrams, Sugar 10 grams, TransFat 0 grams

FRESH MUSHROOM BISQUE



Fresh Mushroom Bisque image

Provided by Jeannie bass

Categories     Cream Soups

Number Of Ingredients 7

3 Tbsp butter
1 lb sliced mushrooms
3 Tbsp all purpose flour
4 c half and half
1 egg yolk, beaten to blend
2 Tbsp lemon juice
salt and pepper to taste

Steps:

  • 1. Melt butter in heavy large saucepan over medium heat.
  • 2. Add mushrooms and saute until soft, about 4 minutes.
  • 3. Add flour and stir for 2 minutes.
  • 4. Slowly mix in half and half.
  • 5. Simmer until thickened, stirring frequently, about 4 minutes.
  • 6. Combine yolk and lemon juice in small bowl.
  • 7. Gradually whisk in half of soup.
  • 8. Return to saucepan and stir until heated through; do not boil.
  • 9. Season generously with salt and pepper. Serves 4.

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