Muffuletta's Mushroom Bisque |
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Prep Time: 25 Minutes Cook Time: 52 Minutes |
Ready In: 77 Minutes Servings: 6 |
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This is from the R.S.V.P. section of a September 1988 issue of Bon Appetit. It was requested from Muffuletta on The Lake restaurant in Wayzata, Minnesota. Ingredients:
4 1/2 cups chicken stock or 4 1/2 cups canned low sodium chicken broth |
1/3 cup butter |
1/3 cup finely chopped onion |
1/4 cup finely chopped celery |
6 tablespoons all-purpose flour |
1/2 teaspoon dried thyme, crumbled |
1/2 teaspoon dried basil, crumbled |
1/2 cup dry sherry |
3 bay leaves |
1 1/4 cups mushrooms, sliced |
1 cup whipping cream |
1 tablespoon fresh lemon juice |
1 1/4 teaspoons salt |
1/4 teaspoon white pepper |
1/4 teaspoon worcestershire sauce |
1/8 teaspoon hot pepper sauce |
Directions:
1. Bring stock to boil in medium saucepan; cover and set aside.
2. Melt butter in large saucepan over medium heat.
3. Add onion and celery and saute until translucent, about 5 mimutes.
4. Add flour, thyme and basil and stir 4 minutes;whisk in sherry.
5. Mix in hot stock and bay leaves and bring to boil.
6. Reduce heat and simmer 3 minutes, stirring constantly.
7. Add mushrooms and cook 20 minutes, stirring occasionally.
8. Add remaining ingredients and simmer until slightly thickened, about 10 minutes.
9. Ladle soup into bowls and serve.
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