Muffuletta's Mushroom Bisque

"This is from the R.S.V.P. section of a September 1988 issue of Bon Appetit. It was requested from Muffuletta on The Lake restaurant in Wayzata, Minnesota."
 
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Ready In:
1hr 17mins
Ingredients:
16
Serves:
6
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ingredients

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directions

  • Bring stock to boil in medium saucepan; cover and set aside.
  • Melt butter in large saucepan over medium heat.
  • Add onion and celery and saute until translucent, about 5 mimutes.
  • Add flour, thyme and basil and stir 4 minutes;whisk in sherry.
  • Mix in hot stock and bay leaves and bring to boil.
  • Reduce heat and simmer 3 minutes, stirring constantly.
  • Add mushrooms and cook 20 minutes, stirring occasionally.
  • Add remaining ingredients and simmer until slightly thickened, about 10 minutes.
  • Ladle soup into bowls and serve.

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Reviews

  1. I have been making this recipe since it appeared in the RSVP section of Bon Appetit years and years ago. It is absolutely delicious and I have shared this recipe more times than I can count over the years. Understand that I am not a particularly gifted cook (this is one of about five things I make) and it comes out perfect every time. Paired with crusty bread - this is dinner. The best mushroom soup recipe I have ever tasted.
     
  2. I just found this recipe and I used to eat this all the time when I lived in Minnesota. It's a very classy. delicious mushroom soup!
     
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