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Mushroom Bisque

Ingredients
  Onion 1 Medium, chopped
  Butter 1 Tablespoon
  Mushrooms 1⁄2 Pound, chopped
  Chopped parsley 3 Tablespoon
  Chicken stock 1 Quart
  Garlic 1 Clove (5 gm), minced
  Salt 1 Teaspoon
  Freshly ground pepper To Taste
  Tarragon 1⁄2 Teaspoon
  Non fat dry milk solids 1⁄3 Cup (5.33 tbs)
  Cornstarch 1 Tablespoon, blended with water
  Cold water 1 Tablespoon
  Dry sherry 2 Tablespoon
  Yoghurt/Sour half and half 1 Tablespoon
  Paprika/Salad supreme seasoning 1 Dash
Directions

Using a soup kettle, saute onion in butter until limp.
Add mushrooms, 1 tablespoon parsley, chicken stock, garlic, salt, pepper, and tarragon.
Cover and simmer 5 minutes.
Cool slightly, then puree in a blender with milk solids, cornstarch paste, and remaining parsley.
Reheat and stir in Sherry, if desired.
Ladle into small bowls or mugs and top with sour half and half or yogurt and a dash of paprika.
Contains about 40 calories per serving.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Healthy
Servings: 
8

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