Muffuletta's Mushroom Bisque

---

This is from the r.s.v.p. Section of a september 1988 issue of bon appetit. It was requested from muffuletta on the lake restaurant in wayzata, minnesota.

---

Steps

---

Bring stock to boil in medium saucepan.

---

Cover and set aside.

---

Melt butter in large saucepan over medium heat.

---

Add onion and celery and saute until translucent , about 5 mimutes.

---

Add flour , thyme and basil and stir 4 minutes.

---

Whisk in sherry.

---

Mix in hot stock and bay leaves and bring to boil.

---

Reduce heat and simmer 3 minutes , stirring constantly.

---

Add mushrooms and cook 20 minutes , stirring occasionally.

---

Add remaining ingredients and simmer until slightly thickened , about 10 minutes.

---

Ladle soup into bowls and serve.

---

Ingredients

---

chicken stock, butter, onion, celery, all-purpose flour, dried thyme, dried basil, dry sherry, bay leaves, mushrooms, whipping cream, fresh lemon juice, salt, white pepper, worcestershire sauce, hot pepper sauce