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Mushroom Bisque

Source of Recipe


From "Moosewood Cookbook" by Mollie Katzen



List of Ingredients



• 3 (fist-sized) potatoes
  
• 1 stalk celery
  
• 1½ pounds fresh mushrooms
  
• 6 Tbsp butter
  
• Approximately 2 tsp salt
  
• 1½ cups water or vegetable stock
  
• 3 cups milk, scalded
  
• ½ pint heavy cream
  
• 2 to 3 Tbsp dry sherry
  
• 1 to 2 Tbsp tamari
  
• Fresh black pepper
  
• Freshly chopped chives or scallions
  






Instructions



1. Slice potatoes thinly. Chop celery and mushrooms coarsely. Begin cooking the onion in butter, adding 1 teaspoon salt.
   
   
2. When the onion becomes translucent, add the potatoes and the celery. Continue to cook over fairly low heat, mixing well, so the butter coats everything. After several minutes, add the mushrooms, water, and remaining salt. Cover and cook over medium heat 15 minutes. Remove from heat and cool to room temperature.
   
   
3. Purée the entire mushroom mixture in a blender until absolutely smooth. Return it to a soup kettle (if possible, use a double boiler) and heat very slowly, with utmost care, as you whisk in the scalded milk, cream, sherry and tamari. (Heat only until hot enough to serve. If cooked or boiled, this soup will easily curdle and lose its texture.) Serve immediately, topped with freshly chopped chives and freshly ground black pepper. This soup goes well with garlic croutons.
   
   Makes 4 to 6 servings.
   
   ............
   
   GARLIC CROUTONS
   
   Sauté diced (1-inch cubes) bread in garlic butter. Spread sautéed cubes on a tray and toast for 15 minutes in a 325° oven.