Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenSoups - Mushroom - Mushroom Bisque
Famous Authors (View All Authors)
Soups - Mushroom -  Mushroom Bisque Post by :advenaartemis Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3422

Click below to download : Soups - Mushroom - Mushroom Bisque (Format : PDF)

Soups - Mushroom - Mushroom Bisque

1/2 lb. mushrooms
3/4 c. onion
1/4 t. salt
14 oz. chicken broth
1 - 1 1/2c. sour cream
freshly ground pepper
freshly snipped chives to garnish (or scallion greens)

Simmer mushrooms and onion in broth 1/2 hour. Puree. Stir in sour cream. Serve sprinkled with
fresh chives.

Serves 4.

This can be frozen, before you add the sour cream and chives.
If you like this book please share to your friends :

Soups - Mushroom Creme Soup Soups - Mushroom Creme Soup

Soups - Mushroom Creme Soup
8 tbsp. butter, divided 1/2 lb. fresh mushrooms, wash and slice lengthwise 3 tbsp. flour 2 1/2 cups chicken broth 1 cup milk Juice of medium lemon 1/2 cup heavy cream 3 tbsp. fresh parsley sprigs Salt and freshly ground pepper Melt 2 tablespoons of butter and saute' mushrooms for about 5 minutes over a medium heat and set aside. In a saucepan slowly melt 6 tablespoons of butter, and then add 3 tablespoon of sifted flour. Mix well. Gradually add chicken

Soups - Mushroom -  Mushroom Barley Soup-2nd Avenue Deli Soups - Mushroom - Mushroom Barley Soup-2nd Avenue Deli

Soups - Mushroom -  Mushroom Barley Soup-2nd Avenue Deli
7 cups chicken stock or canned low salt broth 3/4 cup pearl barley 3 tbsp. vegetable oil 1 1/2 cups onions -- chopped 1/2 lb. fresh mushrooms -- sliced 2 cloves garlic -- minced 2 tbsp. dried shiitake mushrooms -- stemmed and chopped 1 stalk celery -- thinly sliced 1/2 carrot -- thinly sliced 1/2 parsnip -- thinly sliced Combine stock and barley in large pot. Bring to boil. Reduce heat and simmer until barley is tender, stirring occasionally, about 1 hour. Drain barley into crockpot (broth in crockpot, barley into bowl). Heat oil in large heavy skillet over high heat.