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Cook'n with Betty Crocker 
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Sherried Mushroom Bisque |
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Serves: 6 Print this RecipeServing Size: 1 cup Dorothy Crow - Ocean City, Maryland Bake Off® Contest 38, 1998 Prize Winner Here's a bisque so creamy and satisfying that it's a quick, hot meal in itself. Add some toasty garlic bread for dipping and you're set. 2 to 4 tablespoons butter or margarine 1/2 cup finely chopped onions 2 (4.5-ounce) jars sliced mushrooms, drained 1/2 cup cream sherry or chicken broth 3 cups chicken broth 1 (4 1/2-ounce) container to (5 1/2 -ounce) container garlic and herb soft spreadable cheese 2 cups half-and-half or milk 1 cup mashed potatoes flakes 1/8 teaspoon salt 1/8 teaspoon pepper Chopped fresh chives, if desired Garlic croutons, if desired Melt butter in large saucepan over medium-high heat. Add onion; cook and stir 3 to 5 minutes or until tender. Increase heat to high. Add mushrooms and sherry; cook and stir 3 to 5 minutes or until liquid is reduced by half. Stir in broth; bring to a boil. Add cheese, half-and-half, potato flakes, salt and pepper; cook and stir just until cheese is melted and mixture is thoroughly heated, reducing heat if necessary. DO NOT BOIL. Garnish each serving with chives or croutons. Nutrition Per Serving (1 cup): Calories 370; Protein 109; Carbohydrate 21g; Fat 27g; Sodium 1010mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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