Mushroom Bisque

This has been served by the Hoover Historical Herb Society.

Category: Soups, Stews and Chili

Cuisine: not set

☆☆☆☆☆

7 reviews

Ready in 45 minutes

by TandaD

Ingredients

1 pound

1 Medium Chopped

6 Tablespoons

1 Teaspoon

2 Tablespoons If desired

1 quart

6 Tablespoons

3 Cups

1 Cup

Tabasco sauce to taste

Directions

Chop mushrooms very finely. Simmer covered in broth with onions for 30 minutes. Melt butter, add flour, stir with whisk until blended. Bring milk to boil and add all at once to flour mixture stirring until thick and smooth. Add cream. Combine mushroom mixture with sauce and season to taste. Yield: 2 delicious quarts Can be made ahead and frozen. Good hot or cold.

Reviews

☆☆☆☆☆

Heavenly. Even better left over.

jdriemeyer

☆☆☆☆☆

I had some sliced fresh mushrooms to use up and did a use up leftover search. This was the way to go, very simple and tasty! I think your key was letting the mushrooms and onions simmer for at least the 30 minutes noted. My husband said he could eat this every week.

cricket85

☆☆☆

Sherrens

☆☆☆☆

WendyMS

☆☆☆☆☆

Delicious!

WendyMS

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