Thursday, October 04, 2012

on mushroom bisque...

'Tis the time for soups! I love soup. I can eat just soup and a thick slice of crusty bread and call it a night. My husband on the other hand isn't much of a soup lover so it's my job to create and cook up soups that will charm his taste buds. Mushroom Bisque does the trick. This quick and easy bisque with a healthy twist to it makes dinner a breeze. Amen to that!

1 pound mushrooms (I used bella & button mushrooms)
salt and pepper 
1 can cream of potato soup
1/2 cup chopped leeks, a mix of both the white & green parts
2 tablespoon butter
2 cloves of garlic, minced
1 sprig of fresh rosemary or 1 tsp dried rosemary 
1 cup milk 
2 cups water
1- 7oz Greek yogurt (I used Fage) 
1 teaspoon Dijon mustard 
1 teaspoon lemon juice 

Spread the mushrooms on a baking sheet and bake them in the oven on 400 for about 15 minutes. This way your mushrooms cook but don't necessarily release all their juices like they would when sautéing. Instead they go into the soup yummy flavors and all! Winning.

Meanwhile, melt the better and saute the leeks in a large pot. Saute them until soft and then add fresh rosemary and garlic.

Stir for about a minute and then add the cream of potato canned soup, water, Dijon mustard, lemon juice, milk, Greek yogurt and mushrooms (leave some to garish!). Let soup simmer for about 10 minutes and then cut the heat off.

Next use a hand blender to puree the soup. If you don't have a hand blender, well, get one! Just kidding. Actually no I'm not but I guess you can use your regular blender and puree soup in batches.

Add some mushrooms and rosemary to garnish with a pinch of cayenne to give it a spice and va-va-voom you're set to eat a healthy creamy soup on a cold Fall day. Enjoy!


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