Mushroom bisque

 
                              MUSHROOM BISQUE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Butter
    1       lb           Mushrooms
                         -- very finely chopped
    3       tb           Onions, very finely chopped
    2       tb           Flour
    4       c            Chicken stock
      3/4   c            White wine
    1                    Bay leaf
    1       pn           Nutmeg, freshly grated
    3       tb           Cornstarch -- dissolved in:
    3       tb           -Water
    1       c            Heavy cream -- warmed
                         Salt -- to taste
                         White pepper -- to taste
    1       tb           Fresh parsley, chopped
 
   In a medium large saucepan place the butter and heat
   in on medium until it has melted.  Add the mushrooms
   and onionsm and saute them for 3 to 5 minutes, or
   until they are tender. Sprinkle in the flour and stir
   it for 2 to 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 the 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.
  
 
 
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