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By Karin Calloway
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.
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.