Mushroom Bisque
By: Anonymous
Published: Friday, February 12, 2010 - 10:08pm

Ingredients




2 pounds fresh regular or portobello mushrooms
2 quarts chicken broth
2 mediums onions chopped
12 tablespoons butter - (1 ½ sticks)
cup flour
6 cups whole milk
2 cups whipping cream
Salt to taste
Freshly-ground black pepper to taste
cup sherry

Preparation

1 In a food processor, chop mushrooms very fine. Place in a soup kettle with broth and onions. Simmer, covered, 25 to 30 minutes. 2 Meanwhile, melt butter in a 2-quart saucepan over medium heat. When bubbly, stir in flour with a whisk. Cook and stir 3 minutes. 3 While roux cooks, bring milk just to a boil. When roux is done, add milk all at once, stirring or whisking vigorously until smooth. Cook and stir white sauce over medium heat 5 minutes, until thickened and smooth. 4 Stir in cream. Add to broth mixture, stirring with a spoon until smooth. Season to taste with salt and pepper. Add sherry and heat through. 5 This recipe yields 4 quarts. 6 Yield: 4 quarts