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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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MUSHROOM BISQUE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Candela Estate in Dallas, Texas in 1997. Ingredients:
1 pound fresh mushrooms |
1 quart chicken broth |
1 medium white onion chopped |
6 tablespoons butter |
6 tablespoons all purpose flour |
3 cups milk |
1 cup whipping cream |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
1/8 teaspoon tabasco sauce |
2 tablespoons sherry |
Directions:
1. Clean mushrooms and chop fine in a food processor.
2. Simmer covered in the broth with onion for 30 minutes.
3. Melt butter in a saucepan then add flour and whisk until blended.
4. Meanwhile bring milk to a boil then add all at once to the butter flour mixture.
5. Stir vigorously with whisk until sauce is thickened and smooth then add cream.
6. Stir cream sauce into mushroom broth mixture then season with salt, pepper and Tabasco.
7. Reheat and add sherry before serving.
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