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Mushroom Bisque
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 111
% Daily Value**
Total Fat 6g
Saturated Fat 3g
Unsaturated Fat 0g
Cholesterol 15mg
Sodium 822mg
Total Carbohydrate 8g
Dietary Fiber 0g
Sugars 2g
Protein 7g
Vitamin A  4%Vitamin C  2%
Calcium  2%Iron  4%
Potassium  9%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Mushroom Bisque

Date Added: July 21, 2019


2 Tablespoons Butter Soft
4 Cups Chicken Stock or vegetable stock (up to 5)
1 Bay Leaf optional
3/4 Cup White Wine dry
1 Cup Heavy Cream warmed
1 Pound Mushroom canned, sliced and drained
2 Tablespoons Flour any kind (I use a mixture of unbleached
3 Tablespoons Onions very finely chopped
1 Tablespoon Fresh Parsley chopped
1 Pinch Nutmeg freshly grated
3 Tablespoons Cornstarch dissolved in: Water
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1. In a medium large saucepan place the butter and heat in on medium until it has melted.

2. Add the mushrooms and onions and saute them for 3 to 5 minutes, or until they are tender.

3. Sprinkle in the flour and stir it for 2 to 3 minutes, making certain that no lumps are formed.

4. Add the chicken stock, white wine, bay leaf, and nutmeg.

5. Bring the mixture to a boil and then simmer it for 15 minutes.

6. Remove the bay leaf. Add the cornstarch-water mixture and stir it in well.

7. Simmer the soup for another 10 minutes. Add the warmed heavy cream and stir it in.

8. Season the soup with the salt and white pepper.

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Dietary Notes:
This recipe is low-cholesterol with 14.63mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Mushroom, MSG, Poultry, Corn, Sulfites, Alcohol, Onion allergies.
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