FRESH MUSHROOM BISQUE

By BobD

Ingredients

• 1 1/2 pounds mushrooms, cleaned, trimmed and minced
• 12 scallions, rinsed and minced
• 1 teaspoon fresh thyme leaves
• 1/2 cup dry Sherry
• 1 1/2 quarts chicken or vegetable broth, homemade or low-sodium canned
• 1/2 teaspoon salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1 teaspoon olive oil
• 1/4 pound fresh shiitake mushrooms, cleaned, trimmed and sliced
• 2 tablespoons Dijon mustard
• 1 cup low-fat yogurt

Details

Servings 4
Adapted from events.nytimes.com

Preparation

Step 1

Combine the domestic mushrooms, 6 scallions, thyme, Sherry, broth, salt and pepper in a saucepan. Cook over medium-low heat until the mushrooms are barely tender, about 5 minutes.

Heat the olive oil in a saute pan until hot. Add the shiitake mushrooms and saute over medium-high heat until golden, about 5 minutes. Set aside.

Combine the mushroom broth and mustard in a food processor or blender. Puree until smooth. Stir in the yogurt and strain. Ladle the soup into individual bowls. Garnish with remaining scallions.