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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Creamy Triple Mushroom Bisque Recipe

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This recipe for Creamy Triple Mushroom Bisque, by , is from The Bielawski Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Julie Bielawski


2 Tbsp. butter
1 (3 1/2 oz.) pkg. shiitake mushrooms, quartered
1 (6 oz.) pkg. pre-sliced porto bello mushrooms, cut in 1 inch pieces
1 (8 oz.) pkg. button mushrooms, quartered
1/4 c. red wine
1 t. dried thyme
1/2 t. balsamic vinegar
1/2 t. salt
1/8 t. ground red pepper
16 oz. chicken broth
1/2 c. green onion, thinly sliced
2 T. fresh parsley, chopped
3 Tbsp. flour
2 c. milk
2 1/2 c. cooked rice
1/2 c. whipped cream cheese (light)

Melt butter in Dutch oven over medium-high heat. Add mushrooms; stir. cover and cook 5 minutes or until mushrooms are tender. Add wine, thyme, balsamic vinegar. salt, pepper. and chicken broth; bring to a boil. Cover. reduce heat and simmer 20 minutes. Remove from heat; stir in onions and parsley. Lightly puree until mushrooms are small chunks.
In a shaker jar, mix milk and flour; shake until smooth. Return mushroom mixture to heat. Add milk mixture and bring to boil. Cook for 1 minute until thick. Reduce heat; add rice and cream cheese, stirring until cheese melts. Makes 8 (1 cup) servings.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I use a hand-held blender to puree. It's so much easier than messing with a blender.
Hint: Cook your rice during the 20 minute simmer of the soup.




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