Surprisingly good Mushroom Bisque - Quiznos
I tried posting about this yesterday, but I must not have hit submit or something.
We were dining out for lunch on Monday before we went to a movie and I saw they had mushroom bisque on the menu. Looked like a seasonal option. I asked to see it and it wasn't creamy at all, it was rich and looked full of mushroomy goodness, so I went ahead and ordered it.
I was shocked at how good the soup was! It was on the salty side, but for a chain restaurant (Quiznos) it was amazing. I was even wondering if it was homemade, though I sincerely doubt it.
I got the impression that it was only for a limited time, and I don't know if it was a regional option or not. I had it at the Quiznos in Williston, VT near the Majestic 10 cinema.
I think Quizno's soups are made by Stockpot a division of Campbell's. They make a lot of restaurant chain soups and are usually pretty decent. I really like their clam chowder (probably because there is a bacon taste to it).
Aside, how is everything a bisque these days? I thought it had to have seafood (shellfish specifically) in it to be a bisque.
The stuff I had didn't have any diary products in it, or if it did, it was very very well disguised and there wasn't much of whatever it was. Maybe the staff at the quiznos where I ate was supposed to add milk or cream but didn't? That might explain why it was really salty. :)
well mushroom "bisque" sounds much more high-end than "cream of mushroom soup." I suppose the latter would conjour memories of slimey chicken bakes the ubiquitous green bean casserole. Add bisque and add an additional $1 or so....
is it just me, or does campbells cream of mushroom smell like stinky socks???
Do any of you have any ideas about how to make this Green chile and chicken soup my hubby and I love it and i tried one recipe i found on about.com and it was no were close to the quizno's one at all.
I was going to try this recipe and try and make it into a soup(ass chicken and chicken broth and maybe thicken it if needed):
Basic Chile Sauce
A simple way to make your chiles into a sauce. Fresh roasted chiles are ideal, although you may substitute frozen roasted chiles. Use green chiles for chicken and pork dishes and red chiles for beef. Chile sauce is great in enchiladas or over burritos for a "wet" burrito.
• 2 lbs red or green chiles, roasted and skin removed
• 2-3 garlic cloves, peeled
• 1/2 teaspoon cumin
• 1 teaspoon salt
• juice of 1/4 lime
• 2 tablespoons oil
• 1-2 jalapenos seeded (optional for spiciness)
• 2 cups drinking water
Blend chiles in food processor until chunky. Add in remaining ingredients and process until smooth.
Use immediately or freeze for later use.
What do you think?
That sounds like a good reicpe. I found this one at mealmatters.com and will try it. Our quiznos calls it Green Chile Chicken Soup and we also have the mushroom bisque. I'll have to try that one next time I go!
1/2 lb Boneless, skinless chicken breasts cut into bite-size pieces
1/2 tsp Garlic powder
1/2 tsp Dried oregano
2 cans Reduced fat/sodium cream of chicken soup
2 cups Milk - low fat or skim
2 4oz Cans chopped green chile (mild or hot to taste)
2 Corn tortillas - cut into 1/2" strips
1/2 cup Shredded cheddar cheese - reg or low fat
1. Spray a dutch oven or medium-size pot with cooking spray.
2. Saute chicken mixed with garlic and oregano, over medium heat for 5-7 minutes until no longer pink.
3. Add cream of chicken soup, milk and green chiles.
4. Reduce heat to low and simmer for 15 minutes, stirring occasionally. While soup is simmering, preheat oven to 450 degrees.
5. Spray a cookie sheet with cooking spray and lay corn tortilla strips on the cookie sheet. Spray the tops lightly with cooking spray. Bake for 5 minutes or until lightly browned. Remove from oven.
6. To serve, ladle soup into soup bowls and top with tortilla strips and shredded cheese.