{"id":2846,"date":"2023-05-09T19:15:10","date_gmt":"2023-05-09T19:15:10","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=2846"},"modified":"2024-02-09T21:32:50","modified_gmt":"2024-02-09T21:32:50","slug":"mushroom-bisque","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/mushroom-bisque\/","title":{"rendered":"Mushroom Bisque"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Mushroom Bisque<\/span><\/h2>\n
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This is Mollie Katzen's Mushroom Bisque, from her Moosewood Cookbook<\/span><\/div>\n
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Total Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>8<\/span> good servings<\/span><\/span><\/div>\n\n
Author: <\/span>Mollie Katzen, from “Moosewood Cookbook”<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 2<\/span> medium<\/span> potatoes<\/span> (the size of an average person's fist)<\/span><\/li>
  • 1\u00bd<\/span> cups<\/span> water<\/span><\/li>
  • 1\u00bd<\/span> Tbsp<\/span> butter or margarine<\/span><\/li>
  • 2<\/span> cups<\/span> chopped onion<\/span><\/li>
  • 1<\/span> small <\/span> stalk celery<\/span> minced<\/span><\/li>
  • 1\u00bd<\/span> lbs<\/span> mushrooms<\/span><\/li>
  • 1\u00bd to 2<\/span> tsp<\/span> salt<\/span><\/li>
  • 1 to 2<\/span> small<\/span> cloves garlic<\/span> minced<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> thyme<\/span><\/li>
  • 3<\/span> Tbsp<\/span> dry sherry<\/span><\/li>
  • 2<\/span> tsp<\/span> soy sauce<\/span><\/li>
  • fresh black pepper<\/span> to taste<\/span><\/li>
  • 1<\/span> cup <\/span> milk<\/span> (can be low fat)<\/span><\/li><\/ul><\/div>

    <\/span>Toppings<\/span><\/h4>
    • croutons<\/span> (optional)<\/span><\/li>
    • minced scallion greens or chives<\/span> (optional)<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • 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.<\/span><\/div><\/li>
      • Meanwhile, melt butter in a deep skillet or Dutch oven. Add onion and celery, and saut\u00e9 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.<\/span><\/div><\/li>
      • Use a blender or food processor to pur\u00e9e both the potatoes in their cooking water, and the mushroom saut\u00e9 in its own liquid. (When you run out of the liquid, use the milk.) Combine the pur\u00e9es in a kettle or Dutch oven.<\/span><\/div><\/li>
      • Stir, and heat gently; taste to adjust seasonings. <\/span><\/div><\/li>
      • Serve very hot, with optional, but highly recommended, toppings.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":2843,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[559,132,697,1712],"tags":[],"class_list":["post-2846","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-french","category-soup","category-stove-top","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2023\/05\/MushroomBisque.webp","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2846","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=2846"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2846\/revisions"}],"predecessor-version":[{"id":2851,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2846\/revisions\/2851"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/2843"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=2846"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=2846"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=2846"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}