Fresh Mushroom Bisque Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Butter,
1 lbs: Mushrooms, sliced
3 tbsp: All-purpose flour,
4 cup: Half and Half,
1: Egg yolk, beaten to blend
2 tbsp: Lemon juice,
Salt and pepper,
Directions:
Melt butter in heavy large saucepan over medium heat. Add mushrooms
and saute until soft, about 4 minutes. Add flour and stir for 2
minutes. Slowly mix in Half and Half. Simmer until thickened,
stirring frequently, about 4 minutes. Combine yolk and lemon juice
in small bowl. Gradually whisk in half of soup. Return to saucepan
and stir until heated through; do not boil. Season generously with
salt and pepper.
Serves 4.
Recipe from "Too Busy To Cook", Bon Appetit, December, 1989.
Posted by Michelle Bass. Courtesy of Fred Peters.
Source from luhu.jp
and saute until soft, about 4 minutes. Add flour and stir for 2
minutes. Slowly mix in Half and Half. Simmer until thickened,
stirring frequently, about 4 minutes. Combine yolk and lemon juice
in small bowl. Gradually whisk in half of soup. Return to saucepan
and stir until heated through; do not boil. Season generously with
salt and pepper.
Serves 4.
Recipe from "Too Busy To Cook", Bon Appetit, December, 1989.
Posted by Michelle Bass. Courtesy of Fred Peters.
Source from luhu.jp
Tags
Soups