Recipe - Lemon-Mushroom Bisque From Portlands Palate

1 pound White mushrooms, divided,
(20 to 24 firm mushrooms)
One half cup Fresh lemon juice, (2
lemons) divided
1 tablespoon Unsalted butter
2 tablespoon Shallots, (4), minced
One half teaspoon Dried thyme
1 teaspoon Salt
One half Bay leaf
One half teaspoon White pepper
2 cup Half and half
2 cup Chicken broth
1 teaspoon Cornstarch, dissolved in one
tablespoon cold water
1 tablespoon Parsley, minced

In a food processor, place half of mushrooms and half of the lemon juice.
Process mushrooms until finely chopped. Do not over process. Repeat with
remaining mushrooms and remaining juice.

In a heavy saucepan over medium heat, melt butter. Add shallots and lightly
saute' until softened, about 5 minutes. Pour in mushrooms, thyme salt and
bay leaf. Saute' over moderate heat until all liquid evaporates,
approximately 10 minutes.

Add pepper, half and half and chicken broth to saucepan and bring mixture
to a boil. Reduce heat and simmer 20 minutes. Add cornstarch mixture and
simmer an additional 10 minutes, stirring constantly.

Serve in warmed bowls with a garnish of minced parsley and crusty French
bread.

Yield: 4 to 6 servings

Typos by Brenda Adams adamsfmle@sprintmail.com

From Portland's Palate, A Collection of Recipes from the City of Roses,
The Junior League of Portland, Oregon 1992

Recipe by: Portland's Palate; Junior League of Portland 1992; badams

Posted to MCRecipe Digest V1 #388 by Brenda Adams
adamsfmle@sprintmail.com on Jan 25, 1997.