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“A mild but rich soup. Serve as a first course.”
READY IN:
35mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  1. In a heavy skillet, saute mushrooms in butter over moderately high heat for 2-3 minutes or till barely tender.
  2. Reduce heat to low, sprinkle the mushrooms with 1 tablespoon flour and cook the mix, stirring for 3 minutes.
  3. Add 2 cups clam juice, heated, in a stream, stirring for 5 minutes or until mushrooms are very tender.
  4. Transfer the mix to a blender and puree it. Transfer the soup to a heavy saucepan, add heavy cream, dry sherry, salt and white pepper to taste.
  5. Heat the bisque over moderate low heat for 5 minutes.
  6. Pour into serving cups and garnish with minced parsley.

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