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Low Cholesterol Mushroom Bisque w/ Tarragon
1/2 pound of mushrooms
1 tablespoon of margarine
2 tablespoons of minced onion
2 tablespoons of all purpose flour
1 cup of chicken stock, hot
1 12 cups of 2% milk
1 teaspoon of dried tarragon
1/3 cup of minced fresh parsley
salt and freshly ground pepper
Thinly slice 4 mushroom caps and set aside: coarsely chop
remaining mushrooms ( if using a food processor, use on - off turns). In
a saucepan, melt the margarine over medium heat: add onion and cook for
2 minutes, stirring occasionally. Add chopped mushrooms and cook for 4
minutes, stirring often, sprinkle with flour and stir until mixed. Whisk
in hot chicken stock and bring to boil, whisking constantly. Reduce heat
to low and add milk, tarragon, parsley and reserved sliced mushrooms,
simmer, uncovered, for 4 minutes. Season to taste with salt and pepper.
Makes 4 servings |
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