Fresh Mushroom Bisque

• 1 1/2 pounds mushrooms, cleaned, trimmed and minced
• 12 scallions, rinsed and minced
• 1 teaspoon fresh thyme leaves
• 1/2 cup dry Sherry
• 1 1/2 quarts chicken or vegetable broth, homemade or low-sodium canned
• 1/2 teaspoon salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1 teaspoon olive oil
• 1/4 pound fresh shiitake mushrooms, cleaned, trimmed and sliced
• 2 tablespoons Dijon mustard
• 1 cup low-fat yogurt

1. Combine the domestic mushrooms, 6 scallions, thyme, Sherry, broth, salt and pepper in a saucepan.
2. Cook over medium-low heat until the mushrooms are barely tender, about 5 minutes.
3. Heat the olive oil in a saute pan until hot.
4. Add the shiitake mushrooms and saute over medium-high heat until golden, about 5 minutes.
5. Set aside.
6. Combine the mushroom broth and mustard in a food processor or blender.
7. Puree until smooth.
8. Stir in the yogurt and strain.
9. Ladle the soup into individual bowls.
10. Garnish with remaining scallions.

mushrooms, scallions, thyme, sherry, chicken, salt, freshly ground black pepper, olive oil, shiitake mushrooms, mustard, lowfat yogurt

Taken from cooking.nytimes.com/recipes/7851 (may not work)