Mushroom Bisque

While reorganizing all the containers of frozen goodies in my freezer, I came across two boxes labeled “Mushroom Bisque.”  I remember that as being one of my favorite soups, warm and comforting.  It almost always makes me want to curl up for a nap. (Hmmm, maybe it’s the sherry in the soup.) So when I came in from some frigid outdoor chores, I microwaved a bowl, and immediately after eating curled up under the down comforter for a nap.  That being said, it is also an elegant dish to serve for company.  Then I remembered that I had photographed the soup, garnished with mushroom slices, when I first made it for a small dinner party – and before it became a delightful frozen leftover.

I can’t remember where the original recipe for the soup came from.  I know it was called “Mushroom-Cauliflower Soup”, which did not make it sound very appealing.  This was one of the soups I made because of aging mushrooms and cauliflower that I needed to use.  And was I ever surprised!  Don’t let the old name put you off, though.  You don’t even know the cauliflower is in there – it just tastes like a cream soup.

Mushroom Bisque

1 pound mushrooms (mixed or just plain old button mushrooms), tough stems removed
1 medium onion, coarsely chopped
Cooking Spray
1 Tablespoon butter
2 Tablespoons all-purpose flour
3 cans reduced fat beef broth or 6 cups mushroom broth if you want to make it vegetarian (this batch was vegetarian)
1 cup dry sherry
2 cups chopped cauliflower
Mushroom slices for garnish (optional)

Coarsely chop mushroom.  Spray a large pan with cooking spray and melt butter over medium high heat. Add mushrooms and onion and stirring often until mushrooms begin to brown, 12-15 minutes.  Add flour and mix well. Remove from heat and stir in beef (or mushroom) broth, sherry, and 1 cup of water.  Add cauliflower. Return to high heat and bring to a boil.  Reduce heat, cover and simmer until cauliflower is tender when pierced – about 5 minutes.

Put 1/3 of the soup in a blender and puree, taking the center lid off and putting a kitchen towel over the hole to prevent splashing.  Repeat until all the soup is pureed.  Return to the pan and stir over medium heat until steaming.  Makes 6 soul-warming servings at 2 grams of fat/serving.



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I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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