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Wild Mushroom Bisque Recipe

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This recipe for Wild Mushroom Bisque, by , is from The TBayTel Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sabina Markall
Added: Thursday, August 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 c. chicken stock - sodium-reduced
2 c. assorted dried mushrooms
2 T. olive oil
1/2 c. shallots - minced
1 T. rosemary - fresh, chopped
2 T. whole wheat flour
1/2 c. evaporated milk

Directions:
Directions:
Heat chicken stock until boiling, remove from heat, add dried mushrooms. Let soak for 20 minutes. Strain liquid into bowl, reserving liquid. Coarsely chop mushrooms and set aside.

Heat oil and shallots in medium saucepan; saute over medium-high heat for 3 to 5 min. or until golden.

Add reserved mushrooms and rosemary; saute for 1 to 3 min. or until mushrooms start browning. Add flour to coat shallots and mushrooms.

Pour in reserved chicken/mushroom stock. Bring to a boil, cover and reduce heat to simmer. Simmer for 10 min. Add milk, heat through and serve.

Personal Notes:
Personal Notes:
This is restaurant quality soup. Serve this to impress your Mother-In-Law! It is fantastic.

Serve as a first course or as a light meal with rolls and salad. This freezes well too.

 

 

 

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