Creamy Triple Mushroom Bisque Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 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)
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Directions: |
Directions: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. |
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Number Of
Servings: |
Number Of
Servings:8 |
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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