Chive and Mushroom Bisque

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kadesma

Chef Extraordinaire
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california
Chop 1-1/2 lbs of mushrooms and their stems ,I put them in my f/p. Then In a large saucepan, melt 1/2 cup butter and saute the mushrooms til soft. Add 1/4cup flour and 1/4 tea. dry mustard cooking and stirring a min or two. Now add 2 cups chicken stock, cook til thickened, blending with a whisk. Add 2 cups of light cream and1/3 fresh chives that you minced. save some of the chives for garnish Don't tell on me but I just chop another 1/4 cup of chives for garnish. Now flavor your bisque with 1/4 cup sherry, salt and white pepper and NOW serve hot or cold with a a dollop of whipped cream I use about a 1/4 cup whipped. and add the reserved chives to go over the top. This soup to me is better the next day, It should serve 4-6 and takes about 15 min to prepare.
enjoy
kades
 
I love sherry in mushroom soup, would not have thought about using chives.
 
Sounds soooo good .. will try this for sure .. thanks for sharing ! :chef:
 
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