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Friday, 4 April 2014
Mushroom Bisque--
Topic: Education and Values

Umami /uːˈmɑːmi/, a savory taste,[1][2][3] is one of the five basic tastes (together with sweetsourbitter and salty).

loanword from the Japanese (うま味?), umami can be translated as "pleasant savory taste".[4] This particular writing was chosen by Professor Kikunae Ikeda from umai (うまい) "delicious" and mi (味) "taste". The kanji æ—¨å‘³ are used for a more general sense of a food as delicious.


The above is from Wikipedia and expresses exactly what my taste buds were after this afternoon! 

It's chilly, windy, soup-y kind of Lenten Friday--yes, I'm making fish for dinner, but what I really sought was a healthy MUSHROOM BISQUE

So, here it is:

Mushroom BISQUE

In a soup pot combine the following:

4 large cloves of garlic, chopped

1 medium onion, chopped

2 small carrots, chopped

2 stalks of celery, chopped

3-4 Tbsp olive oil

Cook together until the vegetables are soft, the onion, carmelized.

Add 1 lb. Portabello (or your choice) sliced mushrooms

1 tsp. salt

2 Tbsp balsamic vinegar

Toss together and cook through.

Add 3 cups of water, 1 Tbsp. dried parsley (or equivalent fresh)

Bring to boil and reduce to simmer, cook 10 minutes.

Now, puree with the immersion blender.




Here are your final options to add after pureeing: 

Add 1 cup sour cream.

OR--add 1 additional cup of water

OR--add  3/4 cup of water and 1/4 cup of sherry wine

I added the sour cream. In any case, any  option will still give you a very rich, delicious appetizer soup. Serving size as shown is 6 oz.  














Posted by Karen at 17:00 CDT
Updated: Friday, 4 April 2014 17:30 CDT
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