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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Mushroom Bisque Recipe

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This recipe for Mushroom Bisque is from Olivia's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
dried asorted Mushrooms
3 tbsp. butter
2 tbsp. flour
2 onions
3garlic
2 celery stalks
1 largecarrots
2 deiced white potato
chicken broth
Directions:
Directions:
In a large pan add the butter and sautee the chopped onions and garlic until translucent. Add the flour and with a wooden spoon mix in well. Add the water and your boullion for your stock then, add your celery, carrots and dried mushrooms. Cover and cook for 30 minutes then peel and chop your potato and add into the soup. Cover again and continue cooking until the potato and mushrooms are tender. Then shut off the stove and purree in the blender until perfectly smooth.
Personal Notes:
Personal Notes:
I love this recipe, It came form a cook book I bought in Paris but I altertered a few things such as using a white potato rather than adding heavy cream.

 

 

 

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