KitchenAid KSB5 Instructions and Recipes - Page 26
Curry Carrot Bisque, Mushroom Bisque
UPC - 050946546421
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Mushroom Bisque 2 tablespoons margarine or butter 1⁄2 cup chopped onion 1⁄2 cup chopped celery 2 tablespoons allpurpose flour 1 can (141⁄2 oz.) reduced-sodium chicken broth 1⁄2 cup water 4 cups sliced fresh mushrooms 1 cup skim or lowfat milk 1⁄4 teaspoon dried marjoram 1⁄4 teaspoon salt 1⁄8 teaspoon pepper 2 to 4 tablespoons dry sherry Nonfat sour cream, if desired Heat margarine in large saucepan over mediumhigh heat. Add onion and celery; cook, uncovered, about 3 to 5 minutes. Add flour, broth, water, and 3 cups mushrooms. Bring to a boil. Reduce heat to low and simmer, uncovered, until mushrooms are tender, about 10 to 15 minutes. Cool 5 minutes. Pour half of cooled mushroom mixture into blender jar. Cover and blend at STIR about 15 to 20 seconds. Add remaining mushroom mixture. Blend at MIX about 30 seconds. Return mixture to saucepan. Add remaining 1 cup mushroom slices, milk, marjoram, salt, pepper, and sherry. Simmer about 5 to 10 minutes. If desired, drop sour cream by teaspoonfuls over warm soup; swirl gently with tip of spoon. Yield: 4 (1 cup) servings. Per serving: About 123 cal, 6 g pro, 12 g car, 6 g fat, 1 mg chol, 450 mg sod. Curry Carrot Bisque 1 tablespoon margarine or butter 1⁄2 cup chopped onion 3 cups water 31⁄2 cups sliced carrots 1 teaspoon sugar 1⁄2 teaspoon curry powder 1⁄4 teaspoon nutmeg 1⁄4 teaspoon salt 1 teaspoon lemon juice 1⁄2 cup lowfat or nonfat plain yogurt Chopped cashews, if desired Heat margarine in large saucepan over medium-high heat. Add onion and cook about 2 to 3 minutes. Add water and carrots. Bring to boil. Reduce heat to low and simmer, uncovered, until carrots are tender, about 10 to 15 minutes. Cool 5 minutes. Pour half of cooled carrot mixture into blender jar. Cover and blend at STIR about 15 seconds. Add remaining carrot mixture. Blend at MIX about 20 to 30 seconds; scrape sides of blender jar every 10 seconds. Return mixture to saucepan. Stir in sugar, curry powder, nutmeg, salt, and lemon juice. Simmer, uncovered, about 5 minutes. Return mixture to blender jar. Add yogurt. Blend at STIR until very smooth, about 30 to 60 seconds; scrape sides of blender jar every 10 seconds. Serve hot, garnished with chopped cashews, if desired. Yield: 4 (1 cup) servings. Per serving: About 103 cal, 3 g pro, 16 g car, 4 g fat, 3 mg chol, 243 mg sod. 24