Mushroom Bisque with Fresh Chives

Mushroom Bisque with Fresh Chives
Recipe type: Soups and Stews
Serves: 8
  • 1/4 Cup dried shiitake mushrooms
  • 1 Cup hot water
  • 3 Tablespoons butter
  • 2 onions; chopped
  • 1 pound white mushrooms; coarsely chopped
  • 1 teaspoon minced garlic
  • 2 cans vegetable broth (14 1/2 ounces each)
  • 1/4 Cup minced chives; plus
  • snipped chives; for garnish
  • 1/4 Cup whipping cream
  1. Soak dried mushrooms in hot water 20 minutes, then drain liquid through paper towels (to catch any grit) and reserve. Set liquid and mushrooms aside.
  2. Heat butter in 3-quart pot over medium-high heat. When hot, add onions. Cook, stirring often, until softened, about 5 minutes. Add white and shiitake mushrooms and garlic. Cook, stirring often, until heated through, about 5 minutes. Add reserved liquid and 1 1/2 cans broth. Bring to boil, then reduce heat and simmer, covered, 30 minutes. Let cool at room temperature.
  3. Strain vegetables from liquid, reserving both. Puree vegetables in blender with 1/4 cup chives. Add some liquid and puree until mixture is very smooth, about 1 to 2 minutes. Return to pot. Stir in cream, and if soup is too thick, add remaining broth (and water if needed). (Can be made ahead up to this point and refrigerated 2 days or frozen up to 1 month. To serve, gently reheat until hot; do not boil. Add water if soup is too thick.) Taste; adjust seasoning. Serve hot, garnished with snipped chives.
NOTES: Recipe by Abby Mandel, cookbook author, syndicated food columnist, and a James Beard Foundation award winner.

This recipe yields 6 to 8 appetizer servings.

Each of 8 servings: 110 calories; 551 mg sodium; 22 mg cholesterol; 8 grams fat; 9 grams carbohydrates; 4 grams protein; 1.69 grams fiber.
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