Subj : Mushroom Bisque
To   : All
From : Ben Collver
Date : Thu Mar 02 2023 11:15:17

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mushroom Bisque
 Categories: Soups, Vegetarian
      Yield: 4 Servings

  1 1/2 lb Fresh mushrooms
      3    Potatoes; fist-sized
      3 c  Milk; scalded
  1 1/2 c  Onion; chopped
  1 1/2 c  Stock or water
    1/2 pt Heavy cream
      6 tb Butter
      1    Stalk celery
      2 ts Salt
    1/4 ts Thyme
      2 tb Dry sherry; up to 3
      1 tb Tamari; up to 2
           Fresh black pepper
           Fresh chives or scallions;
           -chopped

  Takes approximately 1 1/2 hours preparation time. Should be served
  immediately.

  Slice potatoes thinly. Chop celery and mushrooms coarsely. Begin
  cooking the onion in butter, adding 1 ts salt. When the onion becomes
  translucent add the potatoes and the celery. Continue to cook over
  fairly low heat, mixing well, so the butter coats everything. After
  several minutes add the mushrooms, water, and remaining salt. Cover
  and cook over medium heat 15 minutes. Remove from heat and let cool
  to room temperature.

  Puree the entire mushroom mixture in a blender until absolutely
  smooth. Return it to a soup kettle (if possible, use a double-boiler
  or a "waffle" heat-absorbing pad) and heat very slowly, with utmost
  care, as you whisk in the scalded milk, cream, sherry, and tamari.
  Heat only until hot enough to serve! If cooked or boiled this soup
  will easily curdle and lose its texture.

  Serve immediately, topped with freshly-chopped chives and
  freshly-grated black pepper. This soup goes well with garlic croutons.

  Make your own croutons by sauteeing diced 1" cubes of bread in garlic
  butter. Rye or herb breads are great for this. Spread sauteed cubes
  on a tray and toast for 15 minutes in a 325 F oven.

  Recipe by Moosewood Cookbook

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