MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mushroom Bisque
Categories: Soups, Vegetarian
Yield: 4 Servings

1 1/2 lb Fresh mushrooms
3 Potatoes; fist-sized
3 c Milk; scalded
1 1/2 c Onion; chopped
1 1/2 c Stock or water
1/2 pt Heavy cream
6 tb Butter
1 Stalk celery
2 ts Salt
1/4 ts Thyme
2 tb Dry sherry; up to 3
1 tb Tamari; up to 2
Fresh black pepper
Fresh chives or scallions;
-chopped

Takes approximately 1 1/2 hours preparation time. Should be served
immediately.

Slice potatoes thinly. Chop celery and mushrooms coarsely. Begin
cooking the onion in butter, adding 1 ts salt. When the onion becomes
translucent add the potatoes and the celery. Continue to cook over
fairly low heat, mixing well, so the butter coats everything. After
several minutes add the mushrooms, water, and remaining salt. Cover
and cook over medium heat 15 minutes. Remove from heat and let cool
to room temperature.

Puree the entire mushroom mixture in a blender until absolutely
smooth. Return it to a soup kettle (if possible, use a double-boiler
or a "waffle" heat-absorbing pad) and heat very slowly, with utmost
care, as you whisk in the scalded milk, cream, sherry, and tamari.
Heat only until hot enough to serve! If cooked or boiled this soup
will easily curdle and lose its texture.

Serve immediately, topped with freshly-chopped chives and
freshly-grated black pepper. This soup goes well with garlic croutons.

Make your own croutons by sauteeing diced 1" cubes of bread in garlic
butter. Rye or herb breads are great for this. Spread sauteed cubes
on a tray and toast for 15 minutes in a 325 F oven.

Recipe by Moosewood Cookbook

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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mushroom Bisque
Categories: Soups, Vegetarian
Yield: 4 Servings

I quite like thick creamy soups. Many (most) of the ones I make feature seafood. But, I have some that are veggie based.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Potato-Parsley Bisque
Categories: Soups, Potatoes, Herbs, Nuts, Citrus
Yield: 6 Servings

1 c Raw almonds or cashews
5 c Stock or bouillon
1 lb Red-skin potatoes; unpeeled,
- in 1/2" cubes
2 md Leeks; sliced, thoroughly
- washed
1 c Fine chopped fresh parsley
1 ts Fresh squeezed lemon juice
1 ts Fine sea salt
1/4 ts Fresh ground black pepper

Blanch the almonds in boiling water for 30 seconds.
Drain, and plunge almonds into cold water. Drain, and
squeeze the almonds between your fingertips to remove
the skins. Compost or discard the skins.

Put the blanched almonds and 1 cup of the vegetable
stock in a blender, and blend until smooth, about 1
minute.

In a large pot, combine the potatoes, leeks, and the
remaining 4 cups stock and bring to a simmer over
medium heat. Cover and boil until the potatoes are
tender, about 10 to 15 minutes.

Stir the blanched almond mixture, parsley, lemon juice,
salt, and pepper into the soup. Bring to a simmer and
cook, stirring often, until thickened, about 2 minutes.
Transfer the soup to a food processor and process, in
batches if necessary, until smooth. *

Serve immediately.

Source: May All Be Fed - by John Robbins (including
recipes by Jia Patton and Friends)

* UDD Tip: This is a good place for an immersion blender
which will avoid transfer messes, burnt fingers, etc.

Typed for you by Karen Mintzias

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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... When I ask for directions, please don't use words like "east."
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