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Enzo's Portobello Mushroom Bisque




Source of Recipe


Sun-Sentinel Posted January 24 2002


List of Ingredients






4 large portobello mushrooms (1 1/2 pounds total)

1 quart beef broth (we used 1 1/2 tablespoons Better Than Bouillon Beef Base and 1 quart water)

1 quart milk

1/4 cup port wine, optional

1 medium onion, cut into large dice

1 large bay leaf

1 cup Italian parsley leaves, coarsely chopped

6 tablespoons unsalted butter

1/4 cup plus 2 tablespoons all-purpose flour

1/2 cup heavy cream

Salt and fresh-ground black pepper, to taste

Arugula or watercress leaves, for garnish, optional





Recipe



Cut off and discard all but 1/2-inch of mushroom stems. Wash, then slice caps and remaining stem pieces crosswise. If you are using large mushrooms, cut slices crosswise again in opposite direction to form chunks.

In a nonreactive large stock pot (ours was a 5-gallon size) bring beef broth, milk and port wine, if using, to a boil over medium-high heat. Stir in mushrooms, onions, bay leaf and parsley. When mixture returns to a boil, reduce heat to medium low or low so it is simmering nicely. Partially cover and cook, stirring occasionally, 20 minutes. Remove cover and continue cooking at a good simmer 10 minutes, or until mixture has been reduced by about 11/2 inches.

Remove from heat and let cool 20 to 30 minutes. Pour soup through a fine-mesh strainer, reserving liquid and solids separately. Wipe out pot; you will use it again. Remove bay leaf from solids.

In a food processor fitted with metal blade, process solids to a puree.

In original pot, melt butter over medium heat. Add flour and whisk until smooth. Let mixture cook about 2 minutes, stirring. Do not let it brown. Slowly add strained stock, whisking constantly. Continue until all stock has been incorporated. Let mixture simmer for a minute or so.

Whisk in reserved puree and continue whisking until mixture is nice and creamy. Stir in heavy cream and season with salt and pepper. Let soup barely simmer on low heat 30 minutes, stirring occasionally. Serve garnished with arugula or watercress, if desired. Makes about 10 cups.

Per 1-cup serving: 212 calories, 63 percent calories from fat, 6 grams protein, 14 grams carbohydrates, 2 grams total fiber, 15 grams total fat, 48 milligrams cholesterol, 524 milligrams sodium.