Zesty Mushroom Bisque
Portions: 16 demitasse appetizers or 6-8 dinner servings
Ingredients:
16 ounces each of whole portobella, chanterel and white button mushrooms
2 teaspoons melted butter
2 red bell pappers
olive oil
1 tablespoon lemon pepper
4 cups canned chicken broth
1 cup heavy cream at room temperature
Harvey's Bristol cream sherry
Instructions:
1. Preheat the oven to 400 degrees.
2. In a large bowl toss the mushrooms with the butter and the lemon pepper. Spread onto cookie sheet.
3. Add the whole red bell peppers and drizzle withthe olive oil.
4. Roast until the mushrooms are cooked through and the pepper is ready for skinning. (Approx. 45 min.)
5. In a large stockpot while the vegetables are roasting heat the chicken broth to a boil. Reduce the heat and add the peeled red peppers, the mushrooms and all the oils and juices.
6. With a stick blender, liquify the ingredients together into a smooth consistency until only a few small bits are left visible. Slowly blend in the cream and then with a spoon stir in at least two tablespons and up to 1/3 cup of Harvey's Bristol Cream Sherry. |
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