Fresh Mushroom Bisque

Ingredients

• 1 ½ pounds mushrooms, cleaned, trimmed and minced
• 12 scallions, rinsed and minced
• 1 teaspoon fresh thyme leaves
• ½ cup dry Sherry
• 1 ½ quarts chicken or vegetable broth, homemade or low-sodium canned
• ½ teaspoon salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1 teaspoon olive oil
• ¼ pound fresh shiitake mushrooms, cleaned, trimmed and sliced
• 2 tablespoons Dijon mustard
• 1 cup low-fat yogurt

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    252 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 27 grams protein; 7 milligrams cholesterol; 2783 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Combine the domestic mushrooms, 6 scallions, thyme, Sherry, broth, salt and pepper in a saucepan. Cook over medium-low heat until the mushrooms are barely tender, about 5 minutes.
2. Heat the olive oil in a saute pan until hot. Add the shiitake mushrooms and saute over medium-high heat until golden, about 5 minutes. Set aside.
3. Combine the mushroom broth and mustard in a food processor or blender. Puree until smooth. Stir in the yogurt and strain. Ladle the soup into individual bowls. Garnish with remaining scallions.

20 minutes