MUFFULETTA'S MUSHROOM BISQUE

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Muffuletta's Mushroom Bisque image

This is from the R.S.V.P. section of a September 1988 issue of Bon Appetit. It was requested from Muffuletta on The Lake restaurant in Wayzata, Minnesota.

Provided by Leslie in Texas

Categories     Vegetable

Time 1h17m

Yield 6 serving(s)

Number Of Ingredients 16

4 1/2 cups chicken stock or 4 1/2 cups canned low sodium chicken broth
1/3 cup butter
1/3 cup finely chopped onion
1/4 cup finely chopped celery
6 tablespoons all-purpose flour
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon dried basil, crumbled
1/2 cup dry sherry
3 bay leaves
1 1/4 cups mushrooms, sliced
1 cup whipping cream
1 tablespoon fresh lemon juice
1 1/4 teaspoons salt
1/4 teaspoon white pepper
1/4 teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce

Steps:

  • Bring stock to boil in medium saucepan; cover and set aside.
  • Melt butter in large saucepan over medium heat.
  • Add onion and celery and saute until translucent, about 5 mimutes.
  • Add flour, thyme and basil and stir 4 minutes;whisk in sherry.
  • Mix in hot stock and bay leaves and bring to boil.
  • Reduce heat and simmer 3 minutes, stirring constantly.
  • Add mushrooms and cook 20 minutes, stirring occasionally.
  • Add remaining ingredients and simmer until slightly thickened, about 10 minutes.
  • Ladle soup into bowls and serve.

Nutrition Facts : Calories 411.3, Fat 27.2, SaturatedFat 16.2, Cholesterol 86.8, Sodium 844, Carbohydrate 17.8, Fiber 0.7, Sugar 4.5, Protein 6.9

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