Mushroom-Burgandy Bisque

Course : Bisques
Serves: 6
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1 teaspoon olive oil
1 pound mushrooms sliced (I like a mixed variety)
2 cup chooped onion
2 medium potatoes unpeeled, cut into (1/4 to 1/2)
1/2 cup burgandy wine
1 1/2 cup vegetable broth
1/2 teaspoon ground nutmeg
1 1/2 cup evaporated skim milk
1/2 teaspoon Salt and pepepr to taste

Preparation / Directions:

Heat oil in large saucepan over medium heat. Add mushrooms and onion. Cook, stirring frequently, 8 minutes or until tender. Add potatoes, wine, broth and nutmeg. Bring to a boil and then reduce heat to medium low, cover and simmer 15 minutes. Working in several batches, spoon soup into a blender container -- be careful, it's hot, so go slowly with this. Blend until smooth. Return pureed soup to saucepan and stir in milk. Add salt to taste. Heat through but do not boil. Spoon soup into individual serving bowls and top each serving with a generous sprinkling of freshly ground peppe


Nutritional Information:

2471 Calories (kcal); 224g Total Fat; (80% calories from fat); 38g Protein; 85g Carbohydrate; 18mg Cholesterol; 2881mg Sodium

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