Sherried Mushroom Bisque Recipe

Ingredients

2

to 4 tablespoons butter or margarine

1/2

cup finely chopped onion

2

jars (4.5 oz each) sliced mushrooms, drained

1/2

cup cream sherry or Progresso™ chicken broth (from 32-oz carton)

3

cups Progresso™ chicken broth (from 32-oz carton)

1

container (4.5 to 5.5 oz) garlic and herb soft spreadable cheese

2

cups half-and-half or milk

1 cup Hungry Jack® Mashed Potato Flakes

1/8

teaspoon salt

1/8

teaspoon pepper

Chopped fresh chives, if desired

Garlic croutons, if desired

Preparation

Melt butter in large saucepan over medium-high heat. Add onion; cook and stir 3 to 5 minutes or until tender.

Increase heat to high. Add mushrooms and sherry; cook and stir 3 to 5 minutes or until liquid is reduced by half.

Stir in broth; bring to a boil. Add cheese, half-and-half, potato flakes, salt and pepper; cook and stir just until cheese is melted and mixture is thoroughly heated, reducing heat if necessary. DO NOT BOIL. Garnish each serving with chives or croutons.