Mushroom Bisque

• small sauce pan with lid
• blender or food processor
• large sauce pan or Dutch oven
• wooden spoon

• 2 potatoes, peeled and diced
• 1½ c water
• 1½ T butter or olive oil
• 2 c onion, chopped
• 1 stalk celery, minced
• 1½ pounds mushrooms
• 1½ t salt
• 2 cloves garlic, minced
• ¼ t thyme
• 3 T dry sherry
• 2 t soy sauce
• black pepper
• 1 c milk or soy milk
• 1 batch croutons
• scallions or chives, minced

Heat butter or oil in large pan over medium heat, sauté onions and celery for five minutes. Add mushrooms, salt, garlic, and thyme, cover, and simmer, stirring occasionally, for 10 minutes. Turn off heat and add sherry, soy sauce, and pepper. Purée with milk.

Combine potato and mushroom purées and heat until very hot. Top with croutons and scallions and serve.

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