(NC)—Easy to make with pre-cut vegetables and prepared in the microwave, this hearty fall bisque combines the rich mellow flavour of mushrooms with any of the varieties of squash, in season. Evaporated milk adds creaminess but keeps it low in fat.Preparation Time:
15 minutes Cooking Time:
1 tbsp (15mL) butter
1 cup (250mL) each chopped onion and carrot
1/2 lb (500g) sliced fresh white mushrooms (about 3 cups/750 mL)
2 cups (500mL) peeled, cubed squash
3 cups (750mL) chicken broth
1/2 cup (125mL) evaporated milk (or light cream)
1/2 tsp (2mL) salt
acorn squash bowls* (optional)
Sour cream and basil leaves (optional)
In large (8 cup/2L) microwaveable bowl combine butter, onion, carrot, mushrooms and squash. Cover; microwave at high for 8-10 minutes or until vegetables are tender, stirring once. Transfer half the vegetables and half the broth to blender or food processor; purée until smooth. Repeat with remaining vegetables and broth. Return to bowl; stir in milk and microwave on high for 5-7 minutes or until heated through. Serve in squash bowls, if desired. Garnish with sour cream swirl and basil if desired.
Makes 8 servingsVariation:
In large saucepan combine butter, vegetables and broth. Bring to boil; lower heat, cover and simmer 10-12 minutes or until vegetables are tender. Add milk and purée as directed.*Acorn Squash Bowls:
Purchase 4 medium acorn squash. Cut a thin slice off the bottom and top to allow “squash bowls” to sit level. To ease cutting squash in half, microwave each squash about 3-6 minutes or until a knife will pierce the skin easily; then halve with a knife and scoop out seeds and some of pulp to make the cavity larger.
Per Serving: 1 Bowl
Calories: 68, Protein: 2.8 g, Fat: 2.0 g, Carbohydrates: 9.9 g, Dietary Fibre: 1.6 g
More great mushroom recipe ideas are available online at www.mushrooms.ca.