Mixed Mushroom Bisque(Serves 6)

• 1 onion, finely chopped
• 1/4 c. unsalted butter
• 1 1/2 lb. mixed mushrooms (such as fresh white button, crimini, shiitake, oyster and portabella), cleaned and coarsely chopped
• 1/4 c. flour
• 1/4 tsp. ground cloves
• 4 c. reduced-salt chicken stock
• 1 c. milk
• 1/4 c. creme fraiche, whipping cream or milk
• 1 tsp. salt or to taste
• 1/2 tsp. freshly ground white pepper or to taste
• 1/4 tsp. ground nutmeg
• 1 large pinch cayenne pepper or to taste
• 1 1/2 tsp. fresh lemon juice

1. Saute onion in butter until soft, about 5 minutes.
2. Over high heat, stir in mushrooms.
3. Stir in flour and cloves; cook 2 minutes, stirring constantly.
4. Stir in chicken stock.
5. Bring mixture to a boil; reduce to a simmer.
6. Simmer until mushrooms are cooked and soup has thickened slightly, about 15 minutes.
7. Stir in milk and creme fraiche.
8. Season with salt, pepper, nutmeg and cayenne pepper.
9. Heat, stirring constantly, until soup just begins to simmer.
10. Remove from heat.
11. Stir in lemon juice by drops. Serve garnished with enoki mushrooms and chives, sliced thinly.

onion, unsalted butter, mixed mushrooms, flour, ground cloves, chicken stock, milk, creme fraiche, salt, freshly ground white pepper, ground nutmeg, cayenne pepper, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1026734 (may not work)