Serve a bowl of this bisque with a crisp salad and crusty bread for a great meal, or serve a cup before dinner. Enjoy with a glass of Liberty Vineyards Pinot Grigio.

Ingredients

  • 2 tablespoons butter
  • 2 cups (about 2) sliced zucchini and/or yellow summer squash
  • 1 cup sliced baby bella mushrooms (or white button mushrooms)
  • 1/2 cup chopped onion
  • 1/4 cup chopped fresh parsley
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 10 3/4 ounces chicken broth 1 cup half and half
  • Dash of pepper

Steps

  • 1
    In 3-qt. saucepan melt 2 tablespoons butter. Add zucchini, mushrooms, and onion. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (about 6 to 8 minutes).
  • 2
    Meanwhile in 2-quart saucepan, melt 3 tablespoons butter over medium heat; stir in flour until smooth and bubbly (about 1 minute).
  • 3
    dd chicken broth; continue cooking, stirring occasionally, until soup in thickened (5 to 7 min.)
  • 4
    Stir in half and half, pepper, zucchini/mushroom mixture, and chopped parsley. Continue cooking until heated through (5 to 6 minutes).
  • 5
    Enjoy with Liberty Vineyards Pinot Grigio.

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