Mushroom Bisque

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READY IN: 1hr 30mins
SERVES: 8
YIELD: 2 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash mushrooms and remove stems.
  • Slice 6 of the mushroom caps and reserve.
  • Discard any dried ends from stems.
  • Grind or chop remaining mushroom caps and stems very fine.
  • Add chopped mushrooms and chopped onion to broth and simmer for 30 minutes.
  • Saute the reserved sliced caps in 1 Tablespoon of the butter and reserve for garnishing.
  • Melt remaining butter in a small saucepan, add the flour and stir whisk until blended.
  • Meanwhile, bring milk to a boil and add to the butter-flour mixture, stirring vigorosly with the whisk until sauce is smooth and thick.
  • Add the cream and stir again.
  • Combine the mushroom-broth mixture with the sauce and season to taste with salt, pepper and tabasco sauce.
  • Reheat and add sherry just before serving.
  • Garnish with reserved sauteed mushrooms.
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