Mushroom Bisque

Serves 6


  • 1 pound fresh Cremini mushrooms
  • 1 quart chicken broth
  • 1 medium onion, chopped
  • 7 tbsp. butter
  • 6 tbsp. flour
  • 3 cups milk
  • 1 cup heavy cream
  • 1 tsp. salt
  • White pepper
  • Tabasco sauce
  • 2 tbsp. sherry


Clean mushrooms, cut off stems. Slice 6 caps and reserve. Discard any dried ends from the stems. Grind or chop remaining caps and stems very fine. Simmer, covered, in broth with onion for 30 minutes. Saute reserved caps in 1 tablespoon butter and reserve for garnish. Melt remaining butter in saucepan, add flour and stir with wire whisk until blended. Bring milk to a boil and add all at once to flour mixture, stirring vigorously with whisk until sauce is thickened and smooth. Add cream. Combine mushroom-broth mixture with sauce and season to taste with salt, pepper and Tabasco. Reheat and add sherry before serving. Garnish with saut?ed sliced mushrooms.

SKU: MNC-278 Category:

Sign up to stay in the loop. Receive updates, access to exclusive deals, and more.