Wild Mushroom Bisque With Shrimp
Updated September 23, 2015
- Total Time
- 1 hour
- Rating
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Ingredients
1 teaspoon olive oil
1 small white onion, peeled and minced
½ pound shiitake mushrooms, cleaned
2 pounds white mushrooms, cleaned
1 ½ quarts wild mushroom broth (see recipe)
½ cup dry bread crumbs
Salt and freshly ground pepper to taste
16 cooked shrimp, peeled and halved lengthwise
¼ cup thinly sliced scallion greens
Nutritional analysis per serving (4 servings)
25 grams carbs; 37 milligrams cholesterol; 170 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 3 grams fat; 5 grams fiber; 1582 milligrams sodium; 15 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large, deep skillet over medium heat, saute the onion in the olive oil until tender, about minutes. Add all of the mushrooms, toss well, and reduce heat to low.
- Step 2
Add the mushroom broth, cover and simmer for 40 minutes. Stir in the bread crumbs and remove from heat.
- Step 3
Puree the mixture in a food processor or blender. Season to taste with salt and pepper and return to low heat until hot.
- Step 4
Ladle soup into bowls. Garnish each bowl with shrimp pieces arranged in a circle. Sprinkle scallions over the shrimp. Serve immediately.
Private Notes