Warming Mushroom Bisque

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Warming Mushroom Bisque
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
375
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie375 kcal(18 %)
Protein20.06 g(20 %)
Fat21.48 g(19 %)
Carbohydrates20.47 g(14 %)
Sugar added0 g(0 %)
Roughage1.77 g(6 %)
Vitamin A206.88 mg(25,860 %)
Vitamin D0.53 μg(3 %)
Vitamin E0.7 mg(6 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.81 mg(74 %)
Niacin16.07 mg(134 %)
Vitamin B₆0.5 mg(36 %)
Folate63.31 μg(21 %)
Pantothenic acid2.62 mg(44 %)
Biotin1.73 μg(4 %)
Vitamin B₁₂0.34 μg(11 %)
Vitamin C6.99 mg(7 %)
Potassium829.1 mg(21 %)
Calcium72.77 mg(7 %)
Magnesium39.82 mg(13 %)
Iron2.09 mg(14 %)
Iodine4.12 μg(2 %)
Zinc2.17 mg(27 %)
Saturated fatty acids12.85 g
Cholesterol92.5 mg

Ingredients

for
4
Ingredients
2 Chicken breasts (skinned)
4 cups chicken stock
¼ cup unsalted butter
1 onion (peeled and finely chopped)
6 cups flat Mushrooms (finely chopped)
1 clove garlic (crushed)
0.333 cup all-purpose flour
1 dry white wine (or port)
salt
peppers
cup double cream
4 thyme (plus more for garnish)
How healthy are the main ingredients?
MushroomgarlicChicken breastonionsaltthyme
Product recommendation
Chicken Mushroom and Tarragon Soup Tarragon in place of the thyme would complement the flavours enormously

Preparation steps

1.
Heat the chicken stock in a large pan and poach the chicken breasts for 20 minutes until just cooked through. Remove to a plate with a slotted spoon and reserve the stock.
2.
Heat the butter in a large deep pan and sweat the onion without colouring for 5-10 minutes or until softened. Add the mushrooms and garlic and cook for a further 5 minutes or until the mushrooms have softened.
3.
Stir in the flour and cook out for a few minutes, or until the flour has turned a biscuit colour. Add the white wine and simmer until thickened.
4.
Pour over the stock, add thyme sprigs and bring to the boil, stirring constantly. Reduce to a simmer and cook for 20 minutes. Remove from the heat and allow to cool a little.
5.
Liquidise the soup in batches, removing the thyme stalks, then return to the pan. Shred the chicken and stir into the soup. Add the seasoning and cream and reheat the soup gently without boiling. Scatter with thyme leaves before serving.