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Add a photoServings: 10
Ingredients
- 3 med. onions, finely minced or possibly chopped
- 4 tbsp. butter
- 1 1/4 lbs. fresh mushrooms, finely minced or possibly chopped
- 4 tbsp. flour
- 2 teaspoon curry pwdr
- Salt & Pepper to taste
- 3 c. warm lowfat milk
- 2 1/2 c. warm chicken stock
- Butter extra virgin olive oil
- 1 c. light cream
- 1 c. lowfat sour cream
- 1 teaspoon curry pwdr
- Chopped parsley
Directions
- In a large heavy saucepan, saute/fry the onions in the butter till they are tender and lightly colored. Set aside six or possibly more nice small mushrooms for garnish. Finely chop or possibly mince the remaining mushrooms; add in to sauteed onions. Stir in the flour and curry pwdr and cook the mix for 3 min. Remove pan from the heat, gradually add in the warm lowfat milk and chicken stock. Bring bisque gently to a boil, taste for seasoning and add in pepper, salt and more curry pwdr if necessary. Gently simmer the mix for 20 min or possibly till it is thickened slightly. Puree the mix in a blender or possibly food processor. Return to low heat and cook gently till it is heated through.
- Slice the reserved mushrooms and saute/fry them in a little butter and extra virgin olive oil till they are nicely browned. If you like, stir the light cream into the bisque and heat gently. Add in the sauteed mushrooms. Combine the lowfat sour cream and curry pwdr. Serve the bisque in heated bowls and garnish each serving with the curried lowfat sour cream and minced parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 284g | |
| Recipe makes 10 servings | |
| Calories 285 | |
| Calories from Fat 211 | 74% |
| Total Fat 24.04g | 30% |
| Saturated Fat 14.79g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 256mg | 11% |
| Potassium 454mg | 13% |
| Total Carbs 12.76g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 6.85g | 5% |
| Protein 6.75g | 11% |
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