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Mushroom Bisque

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  Mushrooms 2 Pint
  Wafer 3 Cup (48 tbs)
  Sliced onion 1
  Salt 1⁄2 Teaspoon
  Butter 1⁄4 Cup (4 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Paprika 1⁄4 Teaspoon
  Milk 2 Cup (32 tbs)
  Egg yolk 1⁄3
  Whipping cream 1⁄3 Cup (5.33 tbs), whipped
  Paprika 1 Teaspoon

Wash mushrooms and chop finely.
Put in saucepan, add water, onion and 2 tsp salt.
Simmer 30 minutes.
Pour into sieve, saving liquid, and pressing through mushroom pulp to make a puree (or use blender if you have one).
There should be about 2 cups of the mushroom mixture.
Melt butter, blend in flour, 1 tsp salt, pepper and paprika.
Remove from heat and add milk, all at once, stirring to blend.
Return to moderate heat and cook, stirring constantly, until thick.
Add mushroom puree and heat to simmering.
Beat egg yolk and add at least half of hot mixture gradually, stirring constantly.
Stir back into pan and heat just to boiling.
Do not boil.
Serve immediately topped with whipped cream sprinkled with paprika.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4584 Calories from Fat 1985

% Daily Value*

Total Fat 232 g357.3%

Saturated Fat 91 g455%

Trans Fat 0 g

Cholesterol 478 mg159.3%

Sodium 5857.6 mg244.1%

Total Carbohydrates 577 g192.3%

Dietary Fiber 12.9 g51.8%

Sugars 301.3 g

Protein 73 g146.1%

Vitamin A 104.7% Vitamin C 41.9%

Calcium 108.9% Iron 44.7%

*Based on a 2000 Calorie diet

Mushroom Bisque Recipe