February 23, 2011

Mushroom Bisque

I love Mushrooms.  I love this Bisque.

8 tbls. Butter
1-lb. fresh Mushrooms, wiped, trimmed, and sliced
2 Challots, minced
4 cups Chicken Broth
6 tbls. All-purpose Flour
3 cups Milk
1 cup Heavy Cream
2 tbls. Sherry
1 1/2 tsp. Salt
9-10 drops Hot Pepper Sauce
Ground white pepper to taste
Chopped Parsley for garnish

Melt 2 Tbls. butter in skillet.  Add the mushrooms and shallots.  Saute for 5 minutes.  Place the mushrooms, shallots, and chicken broth in a blender and blend until smooth.  Melt the remaining 6 Tbls. of butter in a saucepan, bring the milk to a boil.  Add the hot milk all at once to the butter-flour mixture, stirring vigorously with a whisk until smooth.  Add the heavy cream, mushroom mixture, sherry, salt, and hot pepper sauce.  Season with pepper.  Garnish with parsley.  The bisque will keep in the refrigerator up to 1 week.  Reheat and serve.

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