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Bisque: Mushroom Bisque




Source of Recipe


Karin Calloway


List of Ingredients




4 tablespoons butter, divided
1 pound fresh button mushrooms, sliced
� medium onion, finely chopped
3 tablespoons flour
1 14.5-ounce can reduced sodium beef broth
1 14.5-ounce can reduced sodium chicken broth
1 tablespoon sherry
1 cup reduced fat sour cream
Salt and pepper, to taste


Recipe



Melt 2 tablespoons of the butter in a large saut� pan. Add the mushrooms and onion and saut� over medium-high heat until the mushrooms release their juices. Increase heat to high and saut�, stirring constantly, until the mushroom juices evaporate and the mushrooms are golden brown (this will take approximately 10 minutes.)

Stir the remaining 2 tablespoons of butter into the mushrooms until melted. Stir in the flour and cook for 2 minutes. Whisk in the canned broths and sherry. Bring to a boil, reduce heat and simmer 15 to 20 minutes. Stir in the sour cream and heat through without boiling. Season to taste with the salt and pepper.

Makes 4 to 6 servings.