Mushroom Eggplant Bisque Recipes

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MUSHROOM BISQUE



Mushroom Bisque image

Provided by Food Network

Categories     appetizer

Time 2h35m

Yield 6 servings

Number Of Ingredients 10

1 quart chicken broth
1 pound assorted fresh mushrooms, chopped
1 small onion, finely chopped
6 tablespoons butter
6 tablespoons all-purpose flour
8 tablespoons half-and-half
1 bay leaf
1 teaspoon salt
White pepper
Hot sauce

Steps:

  • In a 2-quart pot, bring chicken broth to a boil. Add mushrooms and onions and bring back to a simmer. Reduce heat to a slow simmer and cover for at least 1 hour.
  • Roux:
  • In a separate large pot, melt the butter, then add the flour. Whisk until evenly incorporated. Continue to whisk while slowly adding half-and-half to the roux. Add bay leaf and stir constantly until the sauce is thickened and smooth. Remove the bay leaf and discard.
  • Add the mushroom broth to the roux and stir until evenly incorporated. Season with salt, pepper and hot sauce, to taste. Serve immediately.

FRESH MUSHROOM BISQUE



Fresh Mushroom Bisque image

Provided by Molly O'Neill

Categories     soups and stews, appetizer, side dish

Time 20m

Yield Four servings

Number Of Ingredients 11

1 1/2 pounds mushrooms, cleaned, trimmed and minced
12 scallions, rinsed and minced
1 teaspoon fresh thyme leaves
1/2 cup dry Sherry
1 1/2 quarts chicken or vegetable broth, homemade or low-sodium canned
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1 teaspoon olive oil
1/4 pound fresh shiitake mushrooms, cleaned, trimmed and sliced
2 tablespoons Dijon mustard
1 cup low-fat yogurt

Steps:

  • Combine the domestic mushrooms, 6 scallions, thyme, Sherry, broth, salt and pepper in a saucepan. Cook over medium-low heat until the mushrooms are barely tender, about 5 minutes.
  • Heat the olive oil in a saute pan until hot. Add the shiitake mushrooms and saute over medium-high heat until golden, about 5 minutes. Set aside.
  • Combine the mushroom broth and mustard in a food processor or blender. Puree until smooth. Stir in the yogurt and strain. Ladle the soup into individual bowls. Garnish with remaining scallions.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 3 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 490 milligrams, Sugar 10 grams, TransFat 0 grams

MUSHROOM-EGGPLANT BISQUE



Mushroom-Eggplant Bisque image

Provided by Florence Fabricant

Categories     weekday, soups and stews, appetizer

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 cup sliced onion
1 clove garlic, minced
2 cups chopped fresh mushrooms
1/2 teaspoon fresh or dried thyme
1 medium eggplant, about 1 pound, peeled and cubed
4 cups chicken stock or water
2 1/2 cups low-fat milk
Salt and freshly ground black pepper to taste
1/2 cup sliced mushrooms
Thyme sprigs for garnish

Steps:

  • Heat the oil in a large, heavy saucepan. Add the onions and saute until tender, about eight minutes. Add the garlic and chopped mushrooms and saute another few minutes, then stir in the thyme.
  • Add the eggplant and stock or water and simmer gently until the eggplant is tender, about 20 minutes. Allow the mixture to cool briefly, then puree in a food processor, a blender or a food mill. Depending on the capacity of your machine, you may have to puree the soup in several batches.
  • Return the puree to the saucepan. Add the milk, bring to a simmer and season to taste with salt and pepper. Stir in the sliced mushrooms. Simmer five minutes longer, then serve, garnishing each portion with a sprig of thyme.

Nutrition Facts : @context http, Calories 130, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 6 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 683 milligrams, Sugar 9 grams

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