Mushroom Tarragon Bisque
|Chicken broth||4 Cup (64 tbs) (regular strength)|
|Tarragon||1⁄4 Cup (4 tbs) (fresh, lightly packed)|
|Whipping cream||1⁄2 Cup (8 tbs)|
Set aside 2 of the mushrooms for garnish.
In a blender or food processor, whirl half the remaining mushrooms, 2 cups of the broth, and 2 tablespoons of the tarragon until mushrooms are finely chopped.
Pour into a 3- to 4-quart pan.
Repeat to puree remaining mushrooms with remaining 2 cups broth; pour into pan.
Bring broth mixture to a boil over high heat.
Reduce heat, cover, and simmer until mushrooms are soft about 10 minutes.
Add cream and stir just until hot.
Ladle soup into bowls.
Slice reserved mushrooms; sprinkle mushroom slices and remaining 2 tablespoons tarragon over soup.
Makes 4 servings.
Serving size: Complete recipe
Calories 596 Calories from Fat 376
% Daily Value*
Total Fat 42 g64.4%
Saturated Fat 26.9 g134.3%
Trans Fat 0 g
Cholesterol 165.7 mg55.2%
Sodium 2473.3 mg103.1%
Total Carbohydrates 30 g9.9%
Dietary Fiber 5.1 g20.4%
Sugars 18.3 g
Protein 20 g40%
Vitamin A 6.4% Vitamin C 22.3%
Calcium 16.7% Iron 26.3%
*Based on a 2000 Calorie diet