Heavenly, divine, ethereal and delicate are all words I would use to describe the perfect Mushroom Bisque. Could such distinction actually be given to a bowl of soup? My answer is a resounding "Yes!"

But, could such a bowl of soup be simple to prepare? My answer is "yes" once again. And, I think you’ll agree with all of the above claims once you’ve had a bowl of my Mushroom Bisque.

Most bisque recipes call for the addition of heavy whipping cream, but I found that I can achieve a luscious creaminess by stirring in a cup of reduced fat sour cream just before serving. Ladle the soup into bowls for a fabulous first course, or serve with a big tossed salad and some crusty bread for a light lunch or supper.

• 4 tablespoons butter, divided
• 1 pound fresh button mushrooms, sliced
• 1/2 medium onion, finely chopped
• 3 tablespoons flour
• 1 14.5-ounce can reduced sodium beef broth
• 1 14.5-ounce can reduced sodium chicken broth
• 1 tablespoon sherry
• 1 cup reduced fat sour cream
• Salt and pepper, to taste

Melt 2 tablespoons of butter in a large sauté pan. Add mushrooms and onion and sauté over medium-high heat until the mushrooms release their juices. Increase heat to high and sauté, stirring constantly, until the mushroom juices evaporate and the mushrooms are golden brown (this will take approximately 10 minutes).

Stir remaining 2 tablespoons of butter into the mushrooms until melted. Stir in flour and cook for 2 minutes. Whisk in the canned broths and sherry. Bring to a boil, reduce heat and simmer 15 to 20 minutes. Stir in sour cream and heat through without boiling. Season to taste with salt and pepper.

Makes 4 to 6 servings.