SHIITAKE MUSHROOM BISQUE WITH PUMPKIN
Provided by Florence Fabricant
Categories soups and stews, appetizer
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat olive oil and butter in a large heavy saucepan. Add onion and saute until tender but not brown. Add garlic, saute a few minutes longer, then stir in the mushrooms.
- Saute, stirring, for several minutes, then add pumpkin and stock. Simmer about 30 minutes until the pumpkin is tender.
- Puree the mixture in a blender or a food processor.
- Return the puree to the saucepan and add the half-and-half. Bring to a simmer and season to taste with salt and pepper.
- Serve sprinkled with pumpkin seeds and parsley.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 13 grams, Carbohydrate 18 grams, Fat 31 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 17 grams, Sodium 808 milligrams, Sugar 13 grams, TransFat 0 grams
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.
FRESH MUSHROOM BISQUE
Provided by Molly O'Neill
Categories soups and stews, appetizer, side dish
Time 20m
Yield Four servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 3 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 490 milligrams, Sugar 10 grams, TransFat 0 grams
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