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                                                     Chef’s Recipe

                     From the kitchen of

               Chef Udo Mueller

                          at Coral Ridge Country Club

                          Mushroom Bisque

              Amount    Measure     Ingredient - Prep Method
                 1         lb      button mushrooms
                 8      ounces     cremini mushrooms
                 8      ounces     shiitake mushrooms
                1/2       cup      onion chopped
                 1       sprig     fresh thyme
                 2      ounces     sherry
                 7       cups      chicken or vegetable broth
                3/4       cup      heavy cream
                 2        ea       egg yolks

                 1        tsp      lemon juice
                                   chives chopped
                                   heavy cream

              Toss the mushrooms and 1 tablespoon salt together in large
              bowl. Cover with large plate and microwave for 10 minutes.
              Drain mushrooms and reserve liquid.
              In a pot with a little oil, sauté mushrooms until browned. Add
              onion & thyme sprig, season with S&P and cook, until onion
              is soft. Add sherry and cook until evaporated. Stir in
              reserved mushroom liquid and broth and bring to simmer.
              Reduce heat to low and simmer for 20 minutes.
              Discard thyme sprig and blend soup until smooth. Return
              soup to pot.
              Whisk cream and egg yolks together in a bowl, add some
              soup to cream mixture. Stirring con-stantly, slowly pour
              cream mixture into soup. Heat gently, stirring constantly,
              heat gently. Do not bring to a boil.
              Stir in lemon juice and season with salt and pepper to taste.
              Garnish with a little heavy cream and chives.

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