Title: Fresh Mushroom Bisque
Categories: Soup
Yield: 4 Servings

3	tb	Butter
1	lb	Mushrooms - sliced
3	tb	All-purpose flour
4	c	Half and Half
1		Egg yolk - beaten to blend
2	tb	Lemon juice
		Salt and pepper

Melt butter in heavy large saucepan over medium heat. Add mushrooms and saute until soft, about 4 minutes. Add flour and stir for 2 minutes. Slowly mix in Half and Half. Simmer until thickened, stirring frequently, about 4 minutes. Combine yolk and lemon juice in small bowl. Gradually whisk in half of soup. Return to saucepan and stir until heated through; do not boil. Season generously with salt and pepper.

Serves 4.

Recipe from "Too Busy To Cook", Bon Appetit, December, 1989.

Posted by Michelle Bass. Courtesy of Fred Peters.

previous

next