Portobello Bisque with Parmesan
You can substitute any mushrooms you wish for this soup. Portobellos are nice because of their very deep flavor, which holds up well in this rich soup.
Serves: 2Hands-on: 10 minutesTotal: 45 minutesDifficulty: Easy
- 2 Tbsp. butter
- 1 small onion, roughly chopped
- 2 garlic cloves, sliced
- 1 lb. portobello mushrooms, sliced
- ¼ cup uncooked white long grain rice
- 5 cups chicken or vegetable broth
- ½ cup half and half
- 1 Tbsp. dry sherry
- 4 Tbsp. grated Parmesan cheese
- ½ tsp. salt
- ¼ tsp. black pepper
- 2 tsp. chopped fresh tarragon
- Heat the butter in a small saucepan over medium heat. When the butter stops bubbling, add the onion and garlic and sauté for 3 minutes.
- Add the mushrooms, rice, and broth. Bring to a boil. Reduce to a gentle simmer and cook for 30 minutes, uncovered.
- Remove from heat and remove 6 slices of mushrooms and set aside for garnish. Add the half-and-half to the remaining mushrooms.
- Working in batches, purée the soup in a blender until smooth. After puréeing, return the soup to the pot and heat to serving temperature. Add salt, pepper, sherry and Parmesan cheese.
- Divide the soup between 2 bowls and garnish each with the tarragon and reserved mushroom slices