Mushroom Bisque with Pastry Top Hats Recipe

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Mushroom Bisque with Pastry Top Hats
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Ingredients
12
Count
Nutrition
3346
Calories
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Ingredients:

Directions:

  1. Trim and discard tough or discolored stem ends and any bruised spots from mushrooms. Rinse common mushrooms and drain well. (If using chanterelles, submerge in cool water and gently agitate with your hands to loosen dirt. Drain, rinse under running water, and gently pat dry with a towel.) Coarsely chop mushrooms.
  2. In a 5- to 6-quart pan over high heat, stir bacon until fat begins to render, about 1 minute. Add onion, celery, and garlic; stir until onion is limp, about 3 minutes. Add mushrooms and stir often until their liquid is evaporated and mushrooms begin to brown, 15 to 20 minutes.
  3. Add cognac and stir to scrape up browned bits from pan bottom and sides. Add wine and boil until most of the liquid has evaporated, 1 to 2 minutes. Add broth and return to a boil, then cover, reduce heat, and simmer, stirring occasionally, to blend flavors, 20 to 30 minutes. Remove from heat.
  4. In a blender, holding down lid with a towel, whirl mixture, a portion at a time, until smooth. Pour into a bowl. Stir in cream, then salt and pepper to taste. Chill, stirring occasionally, until soup is at room temperature, 10 to 15 minutes.
  5. Spoon soup into six round soufflé dishes or ovenproof bowls (1 1/4- to 1 1/2-cup size; 3 1/2 to 4 1/2 in. wide) to within 1/2 inch of rim.
  6. On a lightly floured board, roll each puff pastry shell into a round 1 to 1 1/2 inches wider than top of soufflé dishes. Brush egg in a 1/2-inch border around the bottom edge (unscored side) of each pastry round. Carefully drape each round, egg side down, over a dish so that it doesn't touch soup; press edges firmly around sides of dish. Brush more egg lightly over pastry tops and sides (discard remaining egg or save foranother use). Set dishes at least 1 inch apart in a 12- by 17-inch baking pan.
  7. Bake in a 375° regular or convection oven until pastry is richly browned, 15 to 20 minutes. Serve at once, with sherry-shallot butter to stir into portions at the table.
  8. Sherry-shallot butter: In an 8- to 10-inch frying pan over high heat, stir 1/3 cup minced shallots and 1/3 cup dry sherry often until liquid is evaporated and shallots begin to brown, 5 to 8 minutes. Pour into a small bowl and let cool. Add 3 tablespoons butter (at room temperature) to shallots and mix. Divide into six equal portions and, with your hands, roll each into a ball. Arrange on a small plate. Cover and chill until firm, at least 15 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3346.13 Kcal (14010 kJ)
Calories from fat 1408.74 Kcal
% Daily Value*
Total Fat 156.53g 241%
Cholesterol 744.41mg 248%
Sodium 438.84mg 18%
Potassium 703.14mg 15%
Total Carbs 279.32g 93%
Sugars 6.93g 28%
Dietary Fiber 4.1g 16%
Protein 17.79g 36%
Vitamin C 13.6mg 23%
Iron 2mg 11%
Calcium 222.1mg 22%
Amount Per 100 g
Calories 286.87 Kcal (1201 kJ)
Calories from fat 120.77 Kcal
% Daily Value*
Total Fat 13.42g 241%
Cholesterol 63.82mg 248%
Sodium 37.62mg 18%
Potassium 60.28mg 15%
Total Carbs 23.95g 93%
Sugars 0.59g 28%
Dietary Fiber 0.35g 16%
Protein 1.53g 36%
Vitamin C 1.2mg 23%
Iron 0.2mg 11%
Calcium 19mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 79.2
    Points
  • 72
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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