Lemon-Mushroom Bisque From Portland's Palate

Recipe Ingredients

1 lb	454g / 16oz	White mushrooms - divided
		(20 to 24 firm mushrooms)
1/2 cup	118ml	Fresh lemon juice - divided
1 tablespoon	15ml	Unsalted butter
2 tablespoons	30ml	Minced shallots
1/2 teaspoon	2.5ml	Dried thyme
1 teaspoon	5ml	Salt
1/2		Bay leaf
1/2 teaspoon	2.5ml	Freshly-ground white pepper
2 cups	474ml	Half-and-half
2 cups	474ml	Chicken broth
1 teaspoon	5ml	Cornstarch - dissolved in
1 tablespoon	15ml	Cold water
1 tablespoon	15ml	Minced fresh parsley

Recipe Instructions

In a food processor, place half of mushrooms and half of the lemon juice. Process mushrooms until finely chopped. Do not over process. Repeat with remaining mushrooms and remaining juice.

In a heavy saucepan over medium heat, melt butter. Add shallots and lightly saute until softened, about 5 minutes. Pour in mushrooms, thyme salt and bay leaf. Saute over moderate heat until all liquid evaporates, approximately 10 minutes.

Add pepper, half-and-half and chicken broth to saucepan and bring mixture to a boil. Reduce heat and simmer 20 minutes. Add cornstarch mixture and simmer an additional 10 minutes, stirring constantly.

Serve in warmed bowls with a garnish of minced parsley and crusty French bread.

This recipe yields 6 servings.

Source:
Undocumented, but from the WWW

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.