Velvety Mushroom Bisque Recipe
Velvety Mushroom Bisque
Submitted By: Taz
Ingredients:
1 oz Dried Porcini Mushrooms
12 oz Mixed Fresh Mushrooms* - sliced
1 Medium Yellow Onion - diced
2 cloves Fresh Garlic - minced
⅓ Cup Dry Sherry
3 Tbs Unsalted Butter
1 Cup Heavy Cream
4 Cups Low Sodium Chicken Broth - can substitute vegetable broth if desired
3 Tbs All Purpose Flour
2 tsp Smoked Paprika
Kosher Salt to taste
Fresh Ground Black Pepper to taste
-OPTIONAL GARNISH-
Additional sliced fresh mushrooms
A light drizzle of truffle oil
Chives - small chopped
Preparation:
- Rinse your dried porcini mushrooms thoroughly to remove any dust and/or grit - Transfer to a small bowl and add the sherry - Place in microwave and heat for 45 seconds - Set aside until needed
- Heat butter in a large pot over medium heat
- Once the butter has melted, add onion and garlic - Sauté until onion is just soft (apx 4 minutes)
- Add the fresh mushrooms and paprika - Sauté until just soft (apx 4 minutes more)
- Stir in the flour making sure it is well incorporated
- Add the sherry soaked mushrooms - Allow to cook (stirring constantly) for 1 minute
- Add the broth and bring to a boil - As soon as a boil has been achieved, reduce to a simmer, cover, and allow to simmer for 10 minutes
- Remove from heat and use an immersion blender to process until smooth**
- Return to heat - Add heavy cream and return to a simmer - Allow to simmer uncovered (stirring occasionally)for 5 minutes
- Season to taste with salt and pepper - Garnish as desired and serve hot as a starter or with a good 'hunk' of crusty bread
*
I suggest a mix of Cremini (AKA Baby Bella or Baby Portobello), Shitake, and Oyster Mushrooms - If you
really want to go 'all out' I recommend Porcini, Chanterelles, Morels, or Horn of Plenty (AKA Black
Chanterelle, Black Trumpet, or Trompette de la Mort) mushrooms as part of your mix but they can be pricey
and hard to find but oh so worth it!
**
Can transfer to a blender (in batches if necessary) - Blend until smooth and return to pot
