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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.

Purée 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 sautéeing diced 1" cubes of bread in garlic
butter. Rye or herb breads are great for this. Spread sautéed cubes
on a tray and toast for 15 minutes in a 325°F oven.

Recipe by Moosewood Cookbook

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