Mushroom Bisque with Brandy
  • 1 Tbs olive oil
  • 1 Tbs butter
  • 1 Shallot minced
  • 2 cloves of garlic, finely minced
  • 8-oz portobello mushrooms, stemmed and sliced
  • 1/4 tsp garlic powder
  • 1/4 cup of brandy
  • 1 small russet potato, peeled and diced
  • 3 cups of chicken stock
  • 2 tsp low-salt chicken bouillon granules
  • 1/2 cup of 1/2 and 1/2
  • 1/2 cup low-fat milk
  • 2 tbs low-fat sour cream
  • 2 Tbs chopped fresh chives
  1. Saute the onions in the oil and butter. Add the mushrooms, garlic powder and white pepper, Cook for about 5 minutes. Stir in the brandy, potatoes, chicken stock and bouillon. Simmer for about 15 minutes. Remove from the heat and cool slightly. Place 1/2 of the mixture into a processor and pulse till smooth. Repeat with remaining mixture. Return puree to the pot and stir in the 1/2 and 1/2, milk and sour cream. If soup is too thick additional milk can be added. Heat through and serve with chopped chives
Got this one from AppyGirl-didn't want anyone to miss it- sounds really good.