MUFFULETTA'S MUSHROOM BISQUE

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

Time 1h17m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

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

*** Explore more Muffuletta's Mushroom Bisque Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #main-ingredient #preparation #low-protein #bisques-cream-soups #soups-stews #vegetables #easy #dietary #low-calorie #low-carb #mushrooms #low-in-something #4-hours-or-less