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Categories: Appetizers, Soups, Vegetarian

Mushroom Bisque With Fresh Chives

Soup makes for a gentle transition to dinner, whether it be a sit-down meal or a casual buffet. Served in warm demitasse cups, it won't try your guests' appetites too much. These rich vegetable soups can be made well ahead ... Read more

Total time: 50 minutes | Serves 6 to 8
  • 1/4 cup dried shiitake mushrooms
  • 1 cup hot water
  • 3 tablespoons butter
  • 2 onions, chopped
  • 1 pound white mushrooms, coarsely chopped
  • 1 teaspoon minced garlic
  • 2 (14 1/2-ounce) cans vegetable broth
  • 1/4 cup minced chives, plus snipped chives for garnish
  • 1/4 cup whipping cream

Step 1Soak dried mushrooms in hot water 20 minutes, then drain liquid through paper towels (to catch any grit) and reserve. Set liquid and mushrooms aside.

Step 2Heat butter in 3-quart pot over medium-high heat. When hot, add onions. Cook, stirring often, until softened, about 5 minutes. Add white and shiitake mushrooms and garlic. Cook, stirring often, until heated through, about 5 minutes. Add reserved liquid and 1 1/2 cans broth. Bring to boil, then reduce heat and simmer, covered, 30 minutes. Let cool at room temperature.

Step 3Strain vegetables from liquid, reserving both. Puree vegetables in blender with 1/4 cup chives. Add some liquid and puree until mixture is very smooth, about 1 to 2 minutes.

Step 4Return to pot. Stir in cream, and if soup is too thick, add remaining broth (and water if needed). (Can be made ahead up to this point and refrigerated 2 days or frozen up to 1 month. To serve, gently reheat until hot; do not boil. Add water if soup is too thick.) Taste; adjust seasoning. Serve hot, garnished with snipped chives.

Each of 8 servings:
110 calories; 551 mg sodium; 22 mg cholesterol; 8 grams fat; 9 grams carbohydrates; 4 grams protein; 1.69 grams fiber.
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