Mushroom And Brie Bisque Food
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.
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CREAMY MUSHROOM BRIE BISQUE - FRUGAL HAUSFRAU
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Reviews 16Total Time 30 minsEstimated Reading Time 6 mins
- Heat butter in a large saucepan over medium-high heat. Add mushrooms and onions, cover for two to four minutes as the vegetables soften and sweat and release their juices. If it seems like the mushrooms are in danger of burning, add a tablespoon or two of water. Remove lid and sauté until the water has cooked out of the mushrooms and they brown, stirring often towards the end, about 6 to 7 minutes.
- Add the marsala (except the reserved tablespoon) and continue to cook until mushrooms look nearly dry. Sprinkle with flour, stirring often, and cook for a minute or two until the flour has incorporated into the mushrooms and lost it’s “floury” taste. Add the stock and tarragon or thyme, bring to a boil. Turn down to a good simmer for about for about 10 to 15 minutes, slightly reducing the stock.
- Reduce the heat to a low simmer, add the Brie and stir until melted. Add the cream cheese, stirring until melted. Add the cream, turn the heat down to very low and warm through. Add the tablespoon of reserved Marsala.
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