Mushroom Bisque II

Recipe Ingredients

2 tablespoons	30ml	Butter
1 lb	454g / 16oz	Mushrooms - very finely chopped
3 tablespoons	45ml	Onions - very finely chopped
2 tablespoons	30ml	Flour
4 cups	948ml	Chicken stock
3/4 cup	177ml	White wine
1		Bay leaf
1		Freshly-grated nutmeg
3 tablespoons	45ml	Cornstarch - dissolved in
3 tablespoons	45ml	Water
1 cup	237ml	Heavy cream - warmed
		Salt - to taste
		Freshly-ground white pepper - to taste
1 tablespoon	15ml	Chopped fresh parsley

Recipe Instructions

In a medium-large saucepan place the butter and heat on medium until it has melted. Add the mushrooms and onions 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.

This recipe yields 8 servings.

Source:
Undocumented, but from the WWW

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