Creamy Triple Mushroom Bisque With Turkey Food

CREAMY TRIPLE-MUSHROOM BISQUE WITH TURKEY

Steps:

• Place a large saucepan coated with cooking spray over medium-high heat until hot.
• Add mushrooms; cover and cook 5 minutes or until mushrooms are tender.
• Add turkey and next 6 ingredients (turkey through broth); bring to a boil.
• Cover, reduce heat, and simmer 20 minutes.
• Remove from heat; stir in onions and chopped parsley.
• Place flour in a small bowl, and gradually add milk, stirring constantly with a whisk until well-blended.
• Add milk mixture to mushroom mixture, and bring to a boil.
• Cook for 1 minute or until thick.
• Reduce heat; add rice and cream cheese, stirring until cheese melts.
• Garnish with parsley sprigs, if desired.

MUSHROOM BISQUE

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.

MOREL MUSHROOM BISQUE

Steps:

• Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes. Stir in chicken soup base and flour; cook for 1 to 2 minutes. Pour in water and cream; bring to a simmer, and cook 5 minutes.
• Puree half of the soup in small batches, filling the blender no more than halfway full each time. Return soup puree to pot. Cook on low 10 to 15 minutes. Season with thyme and salt and pepper before serving.

TURKEY MUSHROOM GRAVY

Steps:

• Melt butter in a large stock pot over medium-low heat, and cook the mushrooms until they are browned and the butter is clear, 1 to 1 1/2 hours. Remove the mushrooms, coarsely chop them, and set aside. There should be about 1 cup of butter left in the stock pot; whisk the flour into the butter, and gently cook over low heat until the flour mixture turns mahogany brown in color, about 20 minutes. Whisk in the chicken broth; bring the mixture to a simmer to thicken the stock.
• Pour the turkey drippings into a saucepan, then cook and stir the onions and celery in the drippings over medium-low heat until the onions begin to turn brown, about 20 minutes. Stir the drippings and vegetables into the thickened stock. Bring the gravy to a gentle boil, reduce heat, and simmer for about 20 minutes to blend the flavors. Stir in the chopped mushrooms, then season to taste with salt, black pepper, and cayenne pepper.

MUSHROOM BISQUE

Steps:

• in pot add chopped bacon, cook to render fat.
• add onions, garlic and celery, stir until softened.
• add mushrooms, cook until brown, 15 minutes.
• deglaze pan with cognac, add wine and reduce.
• add broth and simmer 30 minutes.
• puree mixture with hand blender or pour into blender in batches.
• return to heat, add cream, salt, pepper, do not boil.

MUSHROOM BISQUE

Steps:

• In a large saucepan, saute the mushrooms, onion and parsley in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. , Transfer to a blender; cover and process until pureed. Return to pan. Stir in sour cream; heat through, stirring occasionally (do not boil).