Mushroom Bisque

• 8 T (1 stick) butter
• 1 lb fresh mushrooms, sliced
• 2 shallots, minced
• 4 cups chicken broth
• 6 tablespoons all-purpose flour
• 3 cups milk
• 2 T sherry
• 1-1/2 tsp salt
• 9 or 10 drops hot pepper sauce
• Ground white pepper to taste
• Chopped parsley for garnish

1. Melt 2 T of the butter in a skillet. Add the mushrooms and shallots. Sute 5 minutes. Place the mushrooms, shallots and chicken broth in a blender or food processor and blend until smooth. Melt the remaining 6 T of butter in a saucepan and stir in the flour. In another saucepan, bring the milk to a boil. Add the hot milk all at once to the butter-flour mixture, stirring vigorously with a whisk until smooth. Add the heavy cream, mushroom mixture, sherry, salt and hot pepper sauce. Season with pepper. Garnish with parsley. The bisque will keep in the refrigerator up to 1 week.

t, fresh mushrooms, shallots, chicken broth, allpurpose, milk, t, salt, pepper sauce, ground white pepper, parsley

Taken from www.epicurious.com/recipes/member/views/mushroom-bisque-50178387 (may not work)