Mushroom Bisque Is a Great Meal for Cool Winter Days

“This recipe was given to me by my mother,” Sandra Kay Miller writes. “She would make bisque on cold days and keep it around to heat up for quick lunches and to fill a thermos for winter lunch boxes. It is easy to make and can be used as a base for seafood.”

MUSHROOM BISQUE

1/4 cup butter

1/2 pound mushrooms, coarsely chopped

1/2 cup finely chopped white onion

1 tablespoon lemon juice

3 tablespoons flour

4 cup chicken broth

2 teaspoon salt

1/4 teaspoon black pepper

2 cups whipping cream or half and half

1/2 cup dry Sherry

1 small bunch parsley, finely chopped

Melt butter in large saucepan. Add mushrooms and onion and saute until onion is translucent. Stir in lemon juice and flour to form paste. Slowly add broth, stirring until smooth. Add salt and pepper. Simmer 10 minutes.

Add cream and Sherry to soup. Heat to serving temperature. Stir in parsley. Keep on lowest heat setting until ready to serve. Makes 4 to 6 servings.

--SANDRA KAY MILLER

Oxnard