Mushroom Bisque

POINTS per serving: 1


Yield/Serves: 8



2 teaspoons extra-virgin olive oil

1 onion, chopped

2 celery stalks, chopped

1 carrot chopped

2 pounds fresh white mushrooms, halved if large

7 cups low-sodium `vegetable or chicken broth

teaspoon dried rubbed sage

teaspoon dried hyme

teaspoon salt

teaspoon freshly ground pepper

4 teaspoons finely chopped fresh cilantro


1. Heat a nonstick dutch oven over medium-high heat. Swirl in the oil, then add the onion, celery and carrot. Cook, stirring occasionally, until the onion is softened - about 5 minutes.

2. Add the mushrooms and cook,stirring occasionally until softened - about 10 minutes. Add the broth sage, thyme, salt and pepper; bring to a boil. Reduce the heat and simmer covered until the vegetables are tender - about 30 minutes. Remove from he heat, uncover and let stand until the soup is cool enough to handle - about 30 minutes.

3. Pour the soup in batches into a blender or food processor; puree. Return the soup to the dutch oven and heat thoroughly. If necessary, thin with additional broth. Sprinkle with the cilantro and serve