Brussels Sprouts Bisque Recipe

1. In a 5-quart Dutch oven, over medium-high heat, melt 3 tablespoons butter, Add mushrooms and carrots; saute until tender, about 5 minutes. With slotted spoon, transfer mushrooms and carrots to bowl; set aside.

2. In same pan, melt remaining butter. Add brussels sprouts and onion; saute 3 minutes. Stir in broth, wine and Worcestershire. Bring to boiling; simmer, covered, until vegetables are tender, about 10 minutes. Remove pan from heat.

3. Pour soup through colander placed over large bowl or pan. Set aside about 3/4 cup brussels sprouts mixture. Place remaining brussels sprouts mixture in food processor or blender; puree. Return puree and broth mixture to Dutch oven.

4. Place flour in small bowl; gradually add half-and-half, stirring until smooth. Pour into broth mixture, stirring until blended. Add mushroom mixture, reserved brussels sprouts mixture, the salt, pepper and nutmeg. Bring to boiling, stirring; simmer 10 minutes, or until thickened, stirring occasionally. Stir in parsley; pour soup into tureen. Makes 8 servings.