Corn And Carrot Bisque Recipe
Ingredients
4 cups White Poultry Stock
2 tablespoons Italian dried mushrooms, rinsed and broken into oat-size pieces
1/2 cup sliced yellow onions
1 cup shredded carrots
1 cup corn, processed in a blender for 5 to 10 seconds
1 egg, beaten
4 sprigs parsley (garnish)
Directions
In a large saucepan, simmer the stock, mushrooms, onions, and carrots for 20 minutes.
Add corn and simmer 10 minutes more.
Slowly bring to a boil and stir in the egg.
Add corn and simmer 10 minutes more.
Slowly bring to a boil and stir in the egg.
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