Portabella Bisque and Grilled Spinach and Portabella Recipe
Bob made a delivery to The Truck Patch and made deliveries yesterday to West Plains - Howell Valley Grocery and A La Carte Cafe (A La Carte is featuring our portabella in a portabella bisque this week)
On that note here is a Portabella Bisque recipe I found at ifood.com. I hope you enjoy it!
Ingredients:
4 tablespoons unsalted butter
2 leeks, white and light green parts only, halved lengthwise and thinly sliced
1 large yellow onion (about 12 ounces), chopped
3 large portobella mushrooms (about 1 pound), wiped or brushed clean, and chopped
3 tablespoons all-purpose flour tablespoons fresh thyme leaves
1 bay leaf
6 cups Chicken Stock or canned low-sodium chicken broth
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon freshly ground pepper
1 cup heavy (whipping) cream cup minced fresh parsley
How to make Portobella Mushroom Bisque
In a 6- to 8-quart saucepan, melt the butter over medium heat.
Swirl to coat the bottom of the pan, and saute the leeks and onion stirring constantly, until slightly softened and well coated with butter, about 2 minutes.
Lower the heat, cover the pan, and cook for 30 minutes, stirring occasionally.
Add the mushrooms, stir to combine, cover, and cook 10 minutes longer.
Raise the heat to medium, stir in the flour, and cook 3 minutes.
Add the thyme, bay leaf, stock, salt, sugar, and pepper.
Simmer, partially covered, for 10 minutes.
Cool the soup slightly, discard the bay leaf, and then puree the soup in batches in a blender or food processor fitted with the metal blade.
Return the pureed soup to the saucepan and add the cream.
Cook over low heat until heated through, but do not let the soup boil.
Taste and adjust the seasonings.
Ladle the soup into a warmed soup tureen or individual bowls, garnish with the parsley.
Swirl to coat the bottom of the pan, and saute the leeks and onion stirring constantly, until slightly softened and well coated with butter, about 2 minutes.
Lower the heat, cover the pan, and cook for 30 minutes, stirring occasionally.
Add the mushrooms, stir to combine, cover, and cook 10 minutes longer.
Raise the heat to medium, stir in the flour, and cook 3 minutes.
Add the thyme, bay leaf, stock, salt, sugar, and pepper.
Simmer, partially covered, for 10 minutes.
Cool the soup slightly, discard the bay leaf, and then puree the soup in batches in a blender or food processor fitted with the metal blade.
Return the pureed soup to the saucepan and add the cream.
Cook over low heat until heated through, but do not let the soup boil.
Taste and adjust the seasonings.
Ladle the soup into a warmed soup tureen or individual bowls, garnish with the parsley.
Hope you have a great week!
Wendy
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Willow Mountain Mushrooms
Naturally Grown Portabella, White Button, Shiitake, and Oyster Mushrooms
Grown in the Ozark Mountains
www.WillowMountainMushrooms.com
Become 'friends' on fb for the latest health info, recipes, delivery times/dates, and more! Would love to chat with you!
--
Willow Mountain Mushrooms
Naturally Grown Portabella, White Button, Shiitake, and Oyster Mushrooms
Grown in the Ozark Mountains
www.WillowMountainMushrooms.com
Become 'friends' on fb for the latest health info, recipes, delivery times/dates, and more! Would love to chat with you!
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