Mushroom - Rutabaga Bisque
This is a nice soup that is a bit different from standard fare.Based on a recipe found in The New York Times by Florence Fabricant, March 4, 2001.
Servings: 8 servings
- 2 tablespoons extra-virgin olive oil
- 1 cup sliced onion about 1 medium onion
- 1 clove garlic minced
- 1/2 pound white mushrooms chopped
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
- 1 pound rutabaga (turnip) peeled and cubed 3/4 - 1"
- 4 cups low sodium chicken stock or water preheated in microwave
- 2 1/2 cups low-fat milk preheated in microwave
- salt and freshly ground black pepper to taste
- thyme sprigs for garnish
- 2 tablespoons white truffle oil optional
- Heat oil in a 6-quart stock pot. Add onions; saute until tender, about eight minutes. Add garlic and chopped mushrooms and saute another few minutes, then stir in thyme.
- Add rutabaga and preheated stock or water and simmer gently until rutabaga is tender, about 30 minutes. Allow mixture to cool briefly, then puree in food processor, blender, immersion blender, or food mill.
- Return puree to saucepan. Add milk gradually to taste. Bring to a simmer and season to taste with salt and pepper. Simmer five minutes longer. Serve, garnishing each portion with sprig of thyme and, if desired, a drizzle of truffle oil.
Using a food processor to chop onions, mushrooms, and garlic saves time.