MUSHROOM BISQUE
The recipe is from the R.S.V.P. section of a June 1982 issue of Bon Appetit. It was requested from Fo-Fo-Th-Bo, a small vegetarian restaurant in Hendersonville, North Carolina.
Provided by Leslie in Texas
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in large saucepan over medium-low heat.
- Add onion and celery, cover and cook until transparent, about 10 minutes.
- Stir in mushrooms and cook until softened, about 6 minutes.
- Add potato,water, thyme and pepper.
- Increase heat and simmer until potato is very soft, about 15 minutes.
- Puree mixture in processor or blender until smooth, stopping to scrape down sides of container.
- Return mixture to saucepan; add milk, cream, sherry and soy sauce.
- Heat through; do not boil.
- Ladle into bowls and garnish with sour cream.
- Serve immediately.
Nutrition Facts : Calories 229.1, Fat 16.4, SaturatedFat 10.2, Cholesterol 54.4, Sodium 496.8, Carbohydrate 10.7, Fiber 1.1, Sugar 1.7, Protein 4.6
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