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.
0 Responses to “Mushroom Bisque”