Mushroom bisque

Mushroom bisque

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
500g young mushroom caps, stems removed and reserved
1 litre chicken stock
1 onion, chopped
90g butter
4 tablespoons plain flour
750g milk
250ml cream
1 teaspoon salt
freshly ground white pepper
tabasco sauce
2 tablespoons sherry

Method

  1. Slice 6 mushroom caps and reserve. Chop remaining caps and stems. Simmer chopped mushrooms, covered, in stock with onion for 30 minutes.
  2. Sauté reserved sliced mushroom caps in 1 tablespoon butter and reserve for garnish. Melt remaining butter in a saucepan, add flour and stir with a wire whisk until blended.
  3. Meanwhile, bring milk to the boil. Add milk all at once to butter-flour mixture, stirring vigorously with whisk until sauce is thickened and smooth. Stir in cream. Combine mushroom-broth mixture with sauce and season with salt, pepper and Tabasco sauce. Reheat, add sherry and top with reserved mushrooms.
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