Fresh Mushroom Bisque
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds mushrooms, cleaned, trimmed and minced
- 12scallions, rinsed and minced
- 1teaspoon fresh thyme leaves
- ½cup dry Sherry
- 1½quarts chicken or vegetable broth, homemade or low-sodium canned
- ½teaspoon salt, plus more to taste
- 1teaspoon freshly ground black pepper, plus more to taste
- 1teaspoon olive oil
- ¼pound fresh shiitake mushrooms, cleaned, trimmed and sliced
- 2tablespoons Dijon mustard
- 1cup low-fat yogurt
Nutritional analysis per serving (4 servings)
138 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 10 grams protein; 492 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the domestic mushrooms, 6 scallions, thyme, Sherry, broth, salt and pepper in a saucepan. Cook over medium-low heat until the mushrooms are barely tender, about 5 minutes.
- Step 2
Heat the olive oil in a saute pan until hot. Add the shiitake mushrooms and saute over medium-high heat until golden, about 5 minutes. Set aside.
- Step 3
Combine the mushroom broth and mustard in a food processor or blender. Puree until smooth. Stir in the yogurt and strain. Ladle the soup into individual bowls. Garnish with remaining scallions.
Private Notes
Comments
I am confused. Please tell me what to do with the shiitake mushrooms that I cooked for five minutes in the frying pan. I made the mushroom broth with the domestic mushrooms. I have no idea when I’m supposed to do with the shiitake mushrooms. Can you please clarify? Thank you.
I likewise felt puzzled by what to do with the sautéed shiitake mushrooms. I ultimately incorporated them post-purée of the “mushroom broth” and it made for a pleasant textural experience. On the next go, however, I’d like to try substituting sour cream in place of yogurt to create a more full-bodied texture. The flavor pallet is unusual, though ultimately enjoyable when paired with a hearty sourdough roll.
This was the worst recipe. It’s incomplete and the flavors were way off. The sherry overpowered everything. Gross.
I am confused. Please tell me what to do with the shiitake mushrooms that I cooked for five minutes in the frying pan. I made the mushroom broth with the domestic mushrooms. I have no idea when I’m supposed to do with the shiitake mushrooms. Can you please clarify? Thank you.
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