/ Cream Soups
Classic Mushroom Bisque
chicken broth, non-fat
1Melt butter in large saucepan over medium heat. Add mushrooms and saute until just tender.
2Add flour, mustard and salt, stirring constantly for one minute or less - Flour should not brown or burn.
3Add broth and cook uncovered until mixture thickens.
4Stir in cream gradually and add chives; heat thoroughly but do not boil.
5Add sherry just before serving, then garnish with sour cream and top with a sprig of parsley.