Mushroom Bisque
This is Mollie Katzen's Mushroom Bisque, from her Moosewood Cookbook
Servings: 8 good servings
Ingredients
- 2 medium potatoes (the size of an average person's fist)
- 1½ cups water
- 1½ Tbsp butter or margarine
- 2 cups chopped onion
- 1 small stalk celery minced
- 1½ lbs mushrooms
- 1½ to 2 tsp salt
- 1 to 2 small cloves garlic minced
- ¼ tsp thyme
- 3 Tbsp dry sherry
- 2 tsp soy sauce
- fresh black pepper to taste
- 1 cup milk (can be low fat)
Toppings
- croutons (optional)
- minced scallion greens or chives (optional)
Instructions
- Peel potatoes, chop into small pieces, and place in a small saucepan with the water. Cover, bring to a boil, and simmer until potatoes are tender.
- Meanwhile, melt butter in a deep skillet or Dutch oven. Add onion and celery, and sauté over medium heat for about 5 minutes. Stir in mushrooms and salt, cover, and cook about 10 minutes, stirring occasionally. Somewhere in there, add garlic and thyme. (Adding garlic later keeps its flavor stronger.) Remove from heat; stir in sherry, soy sauce, and pepper.
- Use a blender or food processor to purée both the potatoes in their cooking water, and the mushroom sauté in its own liquid. (When you run out of the liquid, use the milk.) Combine the purées in a kettle or Dutch oven.
- Stir, and heat gently; taste to adjust seasonings.
- Serve very hot, with optional, but highly recommended, toppings.
