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Caramelized Onion and Mushroom Bisque

Caramelized Onion and Mushroom Bisque
  • Prep 50 min
  • Total 1 hr 30 min
  • Servings 7
Tasty skillet soup made using sweet onions and mushrooms makes a delicious dinner.
Updated February 29, 2012

Ingredients

  • 2 tablespoons butter
  • 3 lb sweet onions, sliced into rings
  • 2 cloves garlic, finely chopped
  • 4 cups vegetable broth (32-oz carton)
  • 2 tablespoons olive oil
  • 4 packages (about 3.5 oz each) fresh shiitake mushrooms, stems removed, sliced
  • 3/4 teaspoon salt
  • 1/2 cup whipping cream
  • 2 tablespoons dry sherry
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon white pepper

Steps

  • 1
    In 4-quart Dutch oven, melt butter over medium heat. Cook onions in butter 35 minutes, stirring occasionally, until lightly browned and very tender. Add garlic; cook 1 minute. Add 1 cup of the broth, stirring to loosen browned bits from bottom of pan. Stir in 2 cups broth. Heat to boiling; reduce heat. Cover; simmer 10 minutes. Remove from heat; cool 30 minutes.
  • 2
    Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook mushrooms in oil 8 to 10 minutes or until lightly browned and liquid has evaporated; stir in 1/2 teaspoon of the salt. Remove from heat; keep warm.
  • 3
    In blender, place half of the onion-broth mixture. Cover; blend on medium speed 2 minutes or until smooth. Pour into large bowl. Repeat with remaining mixture. Return pureed mixture to Dutch oven. Stir in remaining 1 cup broth and the whipping cream; heat to boiling. Remove from heat; stir in sherry, lemon juice, pepper and remaining 1/4 teaspoon salt. Top with mushrooms.

Nutrition Facts

Serving Size: 1 Serving
Calories
222
Total Fat
13g
0%
Saturated Fat
6g
0%
Sodium
389mg
0%
Total Carbohydrate
25g
0%
Dietary Fiber
5g
0%
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Other Carbohydrate; 3 Vegetable; 2 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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