Mushroom bisque
5
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Greek yogourt thickens this light, creamy mushroom soup and gives it a refreshing tang. Roasting the mushrooms adds deep, rich flavour.
Ingredients
Cremini mushrooms
455 gm, coarsely chopped
Table salt
½ tsp(s)
Black pepper
1¼ pinch(es)
Salted butter
1 tsp(s)
Uncooked leek
2 medium, chopped, white and light green sections only
Minced garlic
1 tsp(s)
Rosemary
1 tsp(s), fresh, minced
Canned condensed cream of potato soup
425 gm
1% low fat milk
2 cup(s)
Plain fat free Greek yogurt
⅓ cup(s)
Dijon mustard
½ tsp(s)
Fresh lemon juice
½ tsp(s)
Chives
1 tbsp(s), fresh, snipped
Instructions
1
Preheat oven to 230°C (450°F). Coat a large cookie sheet with cooking spray.
2
Spread mushrooms on prepared cookie sheet; lightly coat with cooking spray and sprinkle with salt and pepper. Place in lower third of oven and roast for 25 minutes, stirring once during cooking.
3
Meanwhile, heat butter in a large nonstick pot over medium-low heat. Add leeks and saute, stirring often, until extremely soft, about 15 minutes. Add garlic and rosemary; heat, stirring frequently, 1 minute.
4
Add soup, milk, mushrooms (reserve a few for garnish), yogourt, mustard and lemon juice to pot; carefully puree soup in pot using an immersion blender. (If you don’t have an immersion blender, transfer soup to a blender; puree in batches and then return to pot). Increase heat to medium-high and bring to a boil; stir in chives and heat through. Adjust seasonings if necessary before serving. Garnish with additional chives and reserved mushrooms, if desired. Yields about 300 ml (1¼ cup) per serving.
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