Portobello Mushroom Bisque
Active Time: 25 minutes
Total Time: 45 minutes • Serves: 4
1 package (16 ounces) portobello mushrooms, stems and gills removed
Schnucks nonstick olive oil cooking spray
2 tablespoons Schnucks unsalted butter
1/2 large onion, finely chopped (about 1/2 cup)
2 tablespoons sundried tomato paste
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups Schnucks half-and-half
3 tablespoons brandy liqueur (optional)
snipped fresh chives (optional)
1. Preheat grill pan 2 minutes over medium heat (or prepare outdoor grill for direct grilling over medium heat). Spray both sides of mushrooms with cooking spray and place in hot grill pan; cook 7 to 8 minutes, turning once. Transfer to cutting board; cool. When cool enough to handle, chop into 1-inch pieces.
2. Meanwhile, in 4- to 5-quart heavy saucepot, melt butter over medium heat. Add onion; cook 7 to 8 minutes or until onion is soft, stirring occasionally. Stir in tomato paste, salt, pepper and mushrooms; cook 1 to 2 minutes. Stir in half-and-half.
3. In food processor with knife blade attached or blender, in batches, purée soup and return to saucepot. Stir in brandy, if using. Cook over medium heat 5 minutes or until heated through, stirring occasionally. Makes about 5 1/2 cups.
4. To serve, ladle into warm soup bowls; sprinkle with chives, if desired.
Each serving: about 210 calories, 7 g total fat (4 g saturated), 15 mg cholesterol, 300 mg sodium, 300 g carbohydrate, 2 g fiber, 14 g sugars, 7 g protein