Mmmmm..... Great soup for fall when wild mushrooms start to pop up!
Trim the lobster mushrooms and cut into thin slices.
Over medium/high heat add the butter in a large pot and when it's nice and hot, cook the mushroom slices for 3-4 minutes until you start to see some color. Add the onions, garlic, leeks and celery until the onions are translucent, then stir in the tomato sauce and mix well. After another 2 minutes of cooking and stirring, remove the pan from the heat and stir in the white wine. Return the pan to the heat and bring to a boil, reduce the heat and simmer over low heat for 20-25 minutes.
Carefully add the mushroom & vegetable mixture to a high-speed blender and process until smooth. Return the mixture to the pot and stir in the fat free half and half and bring it all to a boil. Reduce to a simmer and cook for another 20 minutes.
Check the bisque for seasoning and salt and pepper to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (250g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 153 | ||
Calories from Fat: 71 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 10 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 21.3mg | 7 % | |
Sodium 514.3mg | 18 % | |
Potassium 512.6mg | 13 % | |
Total Carbohydrate 16g | 5 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 14.6g | ||
Protein 5.3g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 153
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