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Mushroom Bisque



  • 1/4 cup butter
  • 1/3 cup onions, finely chopped
  • 2 tablespoons lemon juice
  • 4 cups chicken broth
  • 1/4 teaspoon pepper
  • 1 cup light cream
  • 1 cup heavy cream
  • 3 tablespoons flour
  • 1 pound fresh mushrooms, sliced
  • 1 tablespoon salt
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 1/2 teaspoon marjoram)
  • 1/3 cup sherry
  • Chopped parsley (for garnish)


  1. In 3-quart saucepan heat butter until melted. Sauté onions and mushrooms 4 to 5 minutes, stirring constantly.
  2. Sprinkle with lemon. Blend in flour. Gradually stir in chicken broth. Cook, stirring until slightly thickened.
  3. Stir in cream and sherry. Heat and serve.


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