Email to Cat      

Mushroom Bisque

Source of Recipe


From "Appetizers" by the editors of Sunset magazine






List of Ingredients



• 4 Tbsp butter or margarine
  
• 1 lb. mushrooms, coarsely chopped
  
• 2 large onions, sliced
  
• 2 cloves garlic, minced or pressed
  
• 1/3 cup chopped parsley
  
• 1 tsp thyme leaves
  
• 1/8 tsp ground white pepper
  
• 7 beef bouillon cubes
  
• 1/3 cup all-purpose flour
  
• 6 cups milk
  
• Salt
  
• Condiments: Grated Parmesan cheese, thinly sliced raw mushrooms, thinly sliced green onions (including tops), croutons, and ground or grated nutmeg
  






Instructions



1. Melt butter in a 5- to 6-quart pan over medium heat. Add mushrooms, onions, garlic, parsley, thyme, pepper and bouillon cubes. Cook, stirring often, until vegetables are soft. Add flour.
   
   
2. In a blender or food processor, whirl mushroom mixture, half at a time, with just enough milk to puree smoothly.
   
   
3. Return to pan; add remaining milk. Cook over medium heat, stirring, until thickened. Season with salt. Serve with condiments to sprinkle over individual servings.
   
   Makes 8 first-course
   or 6 main-dish servings.