Mushroom Bisque

By ezunich

Ingredients

• 2 tbs butter
• 1 lb of mushrooms, very finely chopped
• 3 tbs onions, very finely chopped
• 2 tbs flour
• 4 c of chicken stock
• 3/4 c of white wine
• 1 bay leaf
• 1 pinch of nutmeg, freshly grated
• 3 tbs of cornstarch
• 3 tbs of water
• 1 c of heavy cream - warmed
• 1 tbs of parsley, chopped
• Salt to taste
• White pepper to taste

Preparation

Step 1

In a large saucepan place the butter and heat on medium until melted. Add mushrooms and onions and saute for 3 to 5 minutes, or until tender.

Sprinkle in the flour and stir for 2-3 minutes, making certain that no lumps are formed. Add the chicken stock, white wine, bay leaf and nutmeg.

Bring the mixture to a boil and then simmer it for 15 minutes. Remove the bay leaf.

Add cornstarch/water mixture and stir it in well. Simmer the soup for another 10 minutes.

Add the warmed heavy cream and stir it in.

Season the soup with the salt and white pepper. Garnish the soup with the chopped parsley.