Soup, Chili, Stew and Dumpling Recipes
Carrot Bisque
Ingredients
- 6 cups chicken stock
- 5 slices bacon, chopped
- 1 1/2 pounds carrots, coarsely chopped
- 1/2 cup green onions with tops, chopped
- 1/2 pound fresh mushrooms, chopped
- 1 cup celery with leaves, chopped
- 1/8 teaspoon dry thyme
- 1 bay leaf
- 1 cup Half-and-Half
Instructions
- Sauté bacon in heavy saucepan until crisp. Stir in vegetables. Stir frequently until wilted. Cover and simmer for 10 to 15 minutes.
- Uncover, stir in chicken stock, thyme and bay leaf. Simmer covered for 1 hour.
- Remove from heat. Remove bay leaf.
- Puree soup in blender. Return to saucepan; add Half-and-Half. Reheat, but DO NOT boil.
- Serve garnished with chopped green onions.