Recipe of the Week - Mushroom Bisque with Tarragon
- ½ lb / 250 g mushrooms
· 1 T / 15 mL margarine
· 2 T / 25 mL minced onion
· 2 T / 25 mL all-purpose flour
· 1 c / 250 mL hot chicken stock
· 1 ½ c / 375 mL 2% milk
· 1 t / 5 mL dried tarragon
· 1/3 c / 75 mL minced fresh parsley
· Salt & freshly ground pepper to taste
Thinly slice 4 mushroom caps & set aside; coarsely chop remaining mushrooms [if using food processor, use on-off turns].
In saucepan, melt margarine over medium heat; add onion and cook for 2 min., stirring occasionally. Add chopped mushrooms and cook 4’, stirring often; sprinkle with flour and stir until mixed. Whisk in hot chicken stock and bring to a boil, whisking constantly.
Reduce heat to low & add milk, tarragon, parsley and reserved sliced mushrooms; simmer, uncovered, for 4 min.
Season to taste with salt & pepper. Makes 4 servings.