So I find myself baching it ( or the female equivalent) this evening. My husband has gone off to a birthday party for his oldest and dearest friend, I was unable to accompany him due to an old, arthritic dog that needs constant attention and unfortunately we were unable to find ourselves a dogsitter this time around. Finding yourself alone at home unexpectedly is somehow very freeing, I started to imagine all the cleaning, I would do, the tv I would watch, the music I would play really loud and then of course you do have to feed yourself. I have to say I’ve never been one to stand over the sink shovelling down a bowl of cold cereal, just not my style, I don’t always necessarily eat good food when alone, but I at least sit at the table with utensils and a napkin. Tonight I decided on Mushroom Bisque, this is one of my favourite soups of all time, it’s quite rich so not an everyday meal, but with a nice glass of wine and crust of bread, a lovely treat every once in a while. Now thankfully I did not have to make this from scratch just for little ole me tonight, I very smartly froze some the last time I made it and voila, instant fancy dinner for Paula! And to top it all off, a friend dropped by a banana chocolate cupcake for dessert. Sounds like a good night!
Elegant Mushroom Bisque 6 – 8 servings
1 cup sliced button mushrooms
1 cup sliced portobello mushrooms
1/2 cup butter
1/2 finely sliced white onion
1 clove minced garlic
1/2 cup flour
salt and pepper to taste
1/4 cup dry sherry
4 cups of chicken or vegetable stock
1 cup of shredded carrot
2 cups of light cream
splash of tabasco sauce
chopped parsley for garnish
In a large saucepan on med. heat, melt butter, saute mushrooms and onion. Cook until tender, add garlic and cook for another minute of two, don’t let the garlic burn it will go bitter. Stir in flour, salt and pepper to form a rue, whisk until smooth. Add sherry and let cook off for a couple of minutes continue to whisk all the while. Add stock a little at a time, whisking to keep mixture smooth. Add carrots and let cook covered for about 12 – 15 minutes. Add cream and tabasco, heat again for another 10 minutes and serve, garnish with chopped parsley.
If you do have enough left over to freeze, when you are reheating, do so slowly and whisk constantly as the soup will separate when frozen.