The Perpetual Feast

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.