It ‘s a snowy day here in Southern Ontario. When the snow comes it’s time to head to the kitchen.
I have been making this bisque for many years. I would love to take credit for the recipe but I am afraid this is not one of my master pieces. I found this recipe many years ago in Alive Magazine and have made it for many dinner parties. I periodically get a phone call from friends asking when I would make it again, and could I deliver it. I received this phone call today.
Off to the kitchen I went, the delivery has been made and with some extra made for our dinner too, I thought I would share this recipe with you.
This light cream soup has a woodsy flavor and is excellent as a first course or as a light meal served with crusty rolls and a main course salad. It is also a perfect start to dinner, formal or informal, or perfect for Fall or Winter at the Cottage.
3 cups (750 mL) organic sodium-reduced chicken stock
2 cups (500 mL) assorted dried mushrooms
2 Tbsp (30 mL) organic extra-virgin olive oil
1/2 cup (125 mL) shallots, minced
1 Tbsp (15 mL) fresh rosemary, diced
2 Tbsp (30 mL) organic whole wheat flour
1/2 cup (125 mL) fat-free evaporated milk
Heat chicken stock until boiling, remove from heat, and add dried mushrooms. Let soak for 20 minutes. Strain liquid into a bowl, reserving liquid. Coarsely chop mushrooms, and set aside.
Heat a medium saucepan over medium-high heat. Add oil and shallots, saute for 3 to 5 minutes or until golden brown. Add reserved mushrooms and rosemary and saute for 1 to 2 minutes or until mushrooms start browning. Add flour to coat shallots and mushrooms. Pour in reserved chicken/mushroom stock. Bring to a boil, cover, and reduce heat to simmer. Simmer for 10 minutes. Add milk, heat through, and serve.
Makes 4 – 1 cup (250 ml) servings.
Mushrooms have long been touted as immune enhancers. This soup does more than warm your soul; it also supports your immune system for flu season.
Each serving contains: 149 calories; 4.7 g protein; 3.6 g total fat (1.1 g sat. fat, 0 g trans fat); 18.2 g carbohydrates; 2.5 g fibre; 467 mg sodium.
You can make this recipe Gluten Free by substituting with a Gluten Free Flour.