Recipe for cooking mushroom bisque

Soups for Salads :: Chowders and Bisques

Mushroom Bisque

1/4 C. butter
1/3 C. onions, chopped finely
2 Tbsp. lemon juice
4 C. chicken broth
1/4 tsp. pepper
1 C. light cream
1 C. heavy cream
3 Tbsp. flour
1 lb. fresh mushrooms, sliced
1 Tbsp. salt
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. marjoram)
1/3 C. sherry
Chopped parsley (for garnish)

In 3 qt. saucepan heat butter until melted. Saut onions and mushrooms 4 to 5 min., stirring constantly

. Sprinkle with lemon. Blend in flour. Gradually stir in chicken broth. Cook, stirring until slightly thickened. Stir in cream and sherry. Heat and serve.