Recipe: Mushroom Bisque (using onion, celery and potato)

MUSHROOM BISQUE

1/4 cup (1/2 stick) butter
1 small onion, chopped
1 celery stalk, chopped
3/4 pound mushrooms, sliced
1 small potato, peeled and diced
1 cup water
1 1/4 teaspoons salt
3/4 teaspoon minced fresh thyme (or 1/4 teaspoon dried, crumbled)
Pinch of freshly ground white pepper
2 cups milk
3/4 cup heavy (whipping) cream
1/4 cup dry Sherry
2 teaspoons tamari soy sauce
Sour cream (for garnish)

Melt butter in large heavy saucepan over medium-low heat. Add onion and celery. Cover and cook until transparent, about 10 minutes.

Stir in mushrooms and cook until softened, about 6 minutes.

Add potato, 1 cup water, salt, thyme and pepper. Increase heat and simmer until potato is very soft, about 15 minutes.

Puree mixture in processor or blender until smooth, stopping to scrape down sides of container.

Return mixture to saucepan. Add milk, cream, Sherry and soy sauce. Heat through; do not boil.

Ladle into bowls. Garnish with sour cream.

From: SueA, CA
Source: Cooking with Bon Appetit: Soups and Salads