Krissy’s Mushroom Bisque
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Loading ...This recipe was submitted and created by Krissy Hundertmark of Jacobsburg, Ohio. Thanks for sharing Krissy!
Ingredients
- 2 (10 3/4 oz) cans Campbell’s Cream of mushroom soup
- 2 cups fresh thickly sliced portabella mushrooms
- 1 tablespoon fresh minced garlic
- 1 tablespoon fresh or dried parsley
- 1 teaspoon fresh thyme
- 1 cup Merlot red wine
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 small loaf crusty French bread
Directions
In a medium sauté pan on medium-high heat, melt butter and olive oil together. Add fresh portabella mushrooms and sauté until dark golden brown (almost fried). Add garlic and wine. Add the cream of mushroom soup and whisk together well. Pour in the heavy cream and whisk well. Turn the heat down to a simmer and allow to simmer 10 minutes, making sure to stir often. Serve with a thick slice of crusty French bread. (Note: I like to toast my bread and dip it into the bisque. It adds another texture.)
Posted in Soups and Stews
