Creamy Portabella Mushrooom Bisque
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4 dinner servings
Ingredients
  • 16 oz portabella mushrooms
  • 1 small onion
  • 3 cups vegetable broth
  • 1 cup water
  • ¼ tsp black pepper
  • 1 bay leaf
  • ¼ cup butter
  • ¼ cup all purpose flour
  • ½ cup half and half
  • ¾ tsp salt
  • 1 TBS sherry
Instructions
  1. Chop mushrooms and onion and add to a pot with broth, water, black pepper and bay leaf. Bring to a boil and simmer for 40 minutes, or until the mushrooms are visibly reduced and the broth is fragrant. Remove bay leaf.
  2. Transfer soup to a blender and puree, working in batches if necessary.
  3. In a skillet melt butter and whisk in all purpose four. Whisk constantly over medium low heat for 3-5 minutes to very slightly brown the butter and flour. Reduce heat to low and mix in 2 cups of the mushroom mixture, whisking constantly. Whisk in half and half.
  4. Add remaining mushroom mixture back to the pot, and whisk in the roux mixture. Season with salt and let the soup heat through (bring back to a boil and turn it off).
  5. Stir in white wine vinegar and serve.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/creamy-portabella-mushroom-bisque/