Creamy Triple Mushroom Bisque With Turkey Recipes

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MOREL MUSHROOM BISQUE



Morel Mushroom Bisque image

If you are a fan of fresh (or even dried) morel mushrooms, this is the soup for you. Everyone who eats morels knows that they go best sauteed with onions, garlic and butter. This incorporates all of those ingredients to create a magnificently creamy soup, strong with morel flavor, but not too overpowering. This isn't healthy eating, and I don't recommend trying to make it that way. Just eat less of it! Serve with crusty bread or garlic croutons.

Provided by Jennifer F.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 11

½ cup butter
1 tablespoon minced garlic
1 large onion, diced
8 ounces fresh morel mushrooms, sliced
1 tablespoon chicken soup base
1 tablespoon all-purpose flour
2 cups water
2 cups heavy cream
⅛ teaspoon ground dried thyme
salt to taste
2 teaspoons ground black pepper

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.

Nutrition Facts : Calories 663.1 calories, Carbohydrate 13.1 g, Cholesterol 224.9 mg, Fat 67.4 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 42.1 g, Sodium 753 mg, Sugar 2.9 g

CREAMY TRIPLE-MUSHROOM BISQUE WITH TURKEY



Creamy Triple-Mushroom Bisque With Turkey image

My friend served this at a dinner party last night, and all of us in attendance asked for the recipe. She said it was from an old issue of Cooking Light. This is a wonderful and rich tasting bisque and doesn't taste light at all! The original recipe states assorted wild mushrooms can be substituted for either the shiitake or portobello.

Provided by horker1

Categories     Poultry

Time 50m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 18

cooking spray
1 (3 1/2 ounce) package shiitake mushrooms, quartered
1 (6 ounce) package presliced portabella mushrooms, halved
1 (8 ounce) package button mushrooms, quartered
2 1/2 cups chopped cooked dark turkey meat (about 12 ounces)
1/4 cup dry red wine
1 teaspoon dried thyme
1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 (16 ounce) can reduced-sodium fat-free chicken broth
1/2 cup thinly sliced green onion
2 tablespoons chopped fresh parsley
3 tablespoons all-purpose flour
2 cups 2% low-fat milk
2 1/2 cups cooked long grain and wild rice blend (such as Uncle Ben's)
1/2 cup tub-style light cream cheese
8 parsley sprigs (optional)

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.

Nutrition Facts : Calories 101.9, Fat 4.7, SaturatedFat 2.6, Cholesterol 15.4, Sodium 228.1, Carbohydrate 9.2, Fiber 1.2, Sugar 5.3, Protein 5.4

MUSHROOM BISQUE



Mushroom Bisque image

Provided by Food Network

Categories     appetizer

Time 2h35m

Yield 6 servings

Number Of Ingredients 10

1 quart chicken broth
1 pound assorted fresh mushrooms, chopped
1 small onion, finely chopped
6 tablespoons butter
6 tablespoons all-purpose flour
8 tablespoons half-and-half
1 bay leaf
1 teaspoon salt
White pepper
Hot sauce

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.

MUSHROOM BISQUE



Mushroom Bisque image

The subtle taste of parsley comes through in this rich, creamy broth. It has great flavor, plus it's so easy.-Emily R Chaney, Blue Hill, Maine

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1/2 pound fresh mushrooms, sliced
1 medium onion, sliced
1 cup minced fresh parsley
1/4 cup butter, cubed
1 tablespoon all-purpose flour
1 can (14-1/2 ounces) beef broth
1 cup sour cream

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).

Nutrition Facts : Calories 271 calories, Fat 22g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 529mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.

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