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Bisque: Mushroom Bisque




Source of Recipe


Karin Calloway


List of Ingredients




4 tablespoons butter, divided
1 pound fresh button mushrooms, sliced
½ medium onion, finely chopped
3 tablespoons flour
1 14.5-ounce can reduced sodium beef broth
1 14.5-ounce can reduced sodium chicken broth
1 tablespoon sherry
1 cup reduced fat sour cream
Salt and pepper, to taste


Recipe



Melt 2 tablespoons of the butter in a large sauté pan. Add the mushrooms and onion and sauté over medium-high heat until the mushrooms release their juices. Increase heat to high and sauté, stirring constantly, until the mushroom juices evaporate and the mushrooms are golden brown (this will take approximately 10 minutes.)

Stir the remaining 2 tablespoons of butter into the mushrooms until melted. Stir in the flour and cook for 2 minutes. Whisk in the canned broths and sherry. Bring to a boil, reduce heat and simmer 15 to 20 minutes. Stir in the sour cream and heat through without boiling. Season to taste with the salt and pepper.

Makes 4 to 6 servings.