FRENCH MUSHROOM BISQUE

French Mushroom Bisque image

Number Of Ingredients 11

Previous Next

4 tablespoons butter
2 leeks, sliced
1 teaspoon garlic, inced
2 pounds white mushrooms, sliced
1 potato, peeled and cubed
2 celery ribs, sliced
4 cups chicken stock
1 package boursin
3 tablespoons calvados
1 1/2 teaspoons lemon juice
1/2 teaspoon black pepper

Steps:

Melt the butter in a large, nonreactive saucepan on medium heat. Add the leeks and cook until soft. Add the garlic and cook for 2 minutes.
Add the mushrooms and 1/2 tsp salt. Cook until the mushrooms begin to soften, about 5 minutes. Add the potato, celery, and chicken stock and bring to a boil.
Reduce heat to low, and simmer until the potatoes are soft - about 30 minutes.
Puree the soup in batches in a food processor, returning the puree to the saucepan. Add the crumbled cheese, and whisk until thoroughly melted. Stir in the Calvados, lemon juice, chervil, pepper and the remaining salt.