With over 100 company-owned and franchised restaurants throughout the Eastern and Midwestern United States, RARE Hospitality International Inc. has a fast-growing presence in the steakhouse segment of the dining industry. This relative newcomer to the market--at scarcely 15 years in business, compared to such 1960s-era chains as Ponderosa and Bonanza--RARE's irreverent style of "cowboy cuisine" shook up the segment. By 1996, the company's core chain of LongHorn Steakhouses numbered 81 units. Following its initial public offering in 1992, the company acquired the Bugaboo Creek Steak House chain and its smaller The Capital Grille group of pricey eateries. Founder George W. McKerrow, Jr. continued to serve the company as chairman through the mid-1990s.

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Mushroom Truffle Bisque



MUSHROOM TRUFFLE BISQUE
Longhorn Steakhouse Copycat Recipe

Serves 6

2 tablespoons butter
4 ounces sliced white button mushrooms
4 ounces sliced baby portobello mushroom
1/2 cup white onion, chopped
1/2 teaspoon salt
1 teaspoon chopped garlic
2 cups low sodium chicken broth
1 cup heavy cream
1 1/2 teaspoon truffle oil

Melt 2 tablespoons butter in a medium sized skillet over medium heat. Add sliced mushrooms and chopped onion. Sprinkle mushrooms and onions with salt. Cook until the onions have become transparent and the mushrooms have released their water. Add chopped garlic, and saute for 1 to 2 minutes.

In a medium sized saucepan add chicken broth, and the mushroom mixture. Heat through. Use either a stick blender, or a food processor to process soup. Process soup until the mushrooms are chopped very fine. Add heavy cream to the soup, and heat until the soup is warm. Add truffle oil just before serving. You may want to drizzle a bit of sour cream if desired on the soup just before serving.

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