Recipe - Bisque Of Mushroom Soup

4 cup Mushrooms; med. size
1 md Onion; chopped
2 cup Vegetable stock; or water
7 tablespoon Butter; or margarine
6 tablespoon Plain flour
2 cup Milk
1 cup Heavy cream
Salt
Black pepper

GARNISH
Chopped chives
Slivers of mushrooms

Set 4 of the mushrooms aside, then chop the rest finely. Place the onion
with the chopped mushrooms in a saucepan and cover with vegetable stock.
Cover and simmer for 30 minutes.

Meanwhile slice the 4 remaining mushrooms and brown them in a frying pan
with 1 tablespoon of the butter.

Melt the rest of the butter in a pan. Slowly whisk the flour into the
butter to produce a smooth mixture with no lumps. Then heat the milk and
whisk it into this mixture. Bring to the boil, stirring constantly, and
simmer for 2 3 minutes.

Add the mushroom and stock mixture, the sauteed mushrooms and the cream.
Stir well and season to taste. Pour into bowls, garnish and serve
immediately.

Serves 6 to 8 people.

40 minutes to make.

Good source of protein, vitamin A, B group vitamins, calcium.

Typed and MC formatted by Brenda Adams adamsfmle@sprintmail.com

Recipe by: Linda McCartney, Home Cooking

Posted to MCRecipe Digest by Badams adamsfmle@sprintmail.com on Apr 21,
1998