MUSHROOM & EGGPLANT BISQUE

By BobD

Ingredients

• 2 tablespoons olive oil
• 1 cup sliced onion
• 1 clove garlic, minced
• 2 cups chopped fresh mushrooms
• 1/2 teaspoon fresh or dried thyme
• 1 medium eggplant, about 1 pound, peeled and cubed
• 4 cups chicken stock or water
• 2 1/2 cups low-fat milk
• Salt and freshly ground black pepper to taste
• 1/2 cup sliced mushrooms
• Thyme sprigs for garnish

Details

Servings 6
Adapted from events.nytimes.com

Preparation

Step 1

Heat the oil in a large, heavy saucepan. Add the onions and saute until tender, about eight minutes. Add the garlic and chopped mushrooms and saute another few minutes, then stir in the thyme.

Add the eggplant and stock or water and simmer gently until the eggplant is tender, about 20 minutes. Allow the mixture to cool briefly, then puree in a food processor, a blender or a food mill. Depending on the capacity of your machine, you may have to puree the soup in several batches.

Return the puree to the saucepan. Add the milk, bring to a simmer and season to taste with salt and pepper. Stir in the sliced mushrooms. Simmer five minutes longer, then serve, garnishing each portion with a sprig of thyme.