Button mushroom bisque 

Button mushroom bisque
663 kcal


Preparation:60 min
Ready in:60 min
1 serving contains (Percentage of daily recommendation)
Calories663 kcal(33%)
Protein87 g(174%)
Fat29 g(36%)
Carbohydrates10 g(4%)
Added Sugar0 g(0%)
Roughage1 g(3%)

Recipe Development: EAT SMARTER


For servings

3 cupswhite button Mushroom washed and dried
2 tablespoonsunsalted butter
1 tablespoonlemon juice
1shallots finely chopped
1bay leaves
5 cupsTuna steak
⅔ cupsdouble cream
For the croutons
2white Bread cut into 1 inch cubes
1 tablespoonolive oil
1 tablespoonbutter
1 tablespoonparsley finely chopped
1 tablespoonChervil finely chopped


1 Pulse the mushrooms and lemon juice in a food processor until finely chopped.
2 Melt the butter in a large saucepan over a moderate heat and saute the shallots for 3-4 minutes, stirring occasionally. Add the mushrooms and bay leaf to the saucepan and cook for 15 minutes, stirring occasionally, until the liquid from the mushrooms has been released and then evaporated.
3 Cover with the chicken stock and bring to the boil. Reduce to a simmer and cook gently for 20 minutes.
4 Remove from the heat and puree until smooth using a stick blender. Add the cream, bring back to the boil, then keep hot over a very low heat. Adjust the seasoning if necessary.
5 Combine the chopped herbs with the olive oil for the croutons.
6 Melt the butter in an herb oil in a frying pan over a medium-high heat, then add the cubes of bread and saute, tossing occasionally, for 3-4 minutes, until golden and crispy, making sure you season them as well.
7 Ladle the hot soup into serving bowls and garnish with a few croutons. Serve immediately.


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