Recipe - Mushroom Bisque

2 tablespoon Butter
1 pound Mushrooms
very finely chopped
3 tablespoon Onions, very finely chopped
2 tablespoon Flour
4 cup Chicken stock
Three fourths cup White wine
1 Bay leaf
1 pn Nutmeg, freshly grated
3 tablespoon Cornstarch; dissolved in:
3 tablespoon Water
1 cup Heavy cream; warmed
Salt; to taste
White pepper; to taste
1 tablespoon Fresh parsley, chopped

In a medium large saucepan place the butter and heat in on medium until it
has melted. Add the mushrooms and onionsm and saute them for 3 to 5
minutes, or until they are tender. Sprinkle in the flour and stir it for 2
to 3 minutes, making certain that no lumps are formed. Add the chicken
stock, white wine, bay leaf, and nutmeg. Bring the mixture to a boil and
then simmer it for 15 minutes. Remove the bay leaf. Add the
cornstarchwater mixture and stir it in well. Simmer the soup for another
10 minutes. Add the warmed heavy cream and stir it in. Season the soup with
the salt and white pepper. Garnish the soup with the chopped parsley.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini