3 med. onions, finely chopped or minced
4 tbsp. butter
1 1/4 lbs. fresh mushrooms, finely chopped or minced
4 tbsp. flour
2 tsp. curry powder
Salt & Pepper to taste
3 c. hot milk
2 1/2 c. hot chicken stock
Butter olive oil
1 c. light cream
1 c. sour cream
1 tsp. curry powder
Minced parsley

In a large heavy saucepan, saute the onions in the butter until they are tender and lightly colored. Set aside six or more nice small mushrooms for garnish. Finely chop or mince the remaining mushrooms; add to sauteed onions. Stir in the flour and curry powder and cook the mixture for 3 minutes. Remove pan from the heat, gradually add the hot milk and chicken stock. Bring bisque gently to a boil, taste for seasoning and add pepper, salt and more curry powder if necessary. Gently simmer the mixture for 20 minutes or until it is thickened slightly. Puree the mixture in a blender or food processor. Return to low heat and cook gently until it is heated through.

Slice the reserved mushrooms and saute them in a little butter and olive oil until they are nicely browned. If desired, stir the light cream into the bisque and heat gently. Add the sauteed mushrooms. Combine the sour cream and curry powder. Serve the bisque in heated bowls and garnish each serving with the curried sour cream and chopped parsley.