Diabetic Mushroom Bisque Recipes

DIABETIC MUSHROOM BISQUE

Steps:

• 1. Lightly mist a 6-quart pot with cooking spray.
• 2. Add olive oil and place over low heat.
• 3. Add onion, leek, and garlic.
• 4. Sauté until vegetables are limp, about 5 minutes.
• 5. Raise heat to medium-high.
• 6. Add mushrooms and continue to sauté, stirring occasionally, until mushrooms are tender, about 12 minutes.
• 7. Stir in stock and thyme.
• 8. Reduce heat and simmer, partially covered, for 20 minutes.
• 9. In batches, puree in a food processor or blender.
• 10. Return to pot and stir in evaporated milk.
• 11. Season with salt (if using) and pepper.
• 12. Heat through, but do not allow mixture to boil.
• 13. Serve in small soup bowls.
• 14. NOTE: MAKE DARN SURE YOU DON'T LET THIS PUPPY BOIL AFTER YOU'VE ADDED THE MILK!! I STICK A THERMOMETER IN MINE AND AS SOON AS IT HITS 170 I TURN OFF THE BURNER!

MUSHROOM BISQUE

Steps:

• In a 2-quart pot, bring chicken broth to a boil. Add mushrooms and onions and bring back to a simmer. Reduce heat to a slow simmer and cover for at least 1 hour.
• Roux:
• In a separate large pot, melt the butter, then add the flour. Whisk until evenly incorporated. Continue to whisk while slowly adding half-and-half to the roux. Add bay leaf and stir constantly until the sauce is thickened and smooth. Remove the bay leaf and discard.
• Add the mushroom broth to the roux and stir until evenly incorporated. Season with salt, pepper and hot sauce, to taste. Serve immediately.

MUSHROOM BISQUE

Steps:

• in pot add chopped bacon, cook to render fat.
• add onions, garlic and celery, stir until softened.
• add mushrooms, cook until brown, 15 minutes.
• deglaze pan with cognac, add wine and reduce.
• add broth and simmer 30 minutes.
• puree mixture with hand blender or pour into blender in batches.
• return to heat, add cream, salt, pepper, do not boil.

FRESH MUSHROOM BISQUE

Steps:

• 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.
• 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.
• 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.

MUSHROOM BISQUE

Steps:

• In a large saucepan, saute the mushrooms, onion and parsley in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. , Transfer to a blender; cover and process until pureed. Return to pan. Stir in sour cream; heat through, stirring occasionally (do not boil).