Creamy Mushroom Bisque
This creamy mushroom soup is a soul-warming delight, with layers of earthy flavors blended to perfection. Made with a rich homemade mushroom stock and finished with a touch of brandy and cream, each spoonful offers comfort and satisfaction. Delight your taste buds with this indulgent soup that is sure to become a favorite in your kitchen.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil
- 2 large yellow onions, chopped
- 1 1/2 lb. white button mushrooms, sliced
- 1/2 oz. dried shiitake or porcini mushrooms
- 4 celery stalks, chopped
- 1 tsp. peppercorns
- 2 1/2 qt. water
- 4 Tbs. unsalted butter
- 1 large shallot, chopped
- 10 oz. cremini mushrooms, chopped
- 3 Tbs. flour
- 1/4 cup brandy
- 1/2 cup heavy cream, plus more for garnish
- Salt and freshly ground pepper, to taste
Instructions
- <b>Make the mushroom stock</b>
- In a large saucepan over medium-high heat, warm the oil. Add the onion and saut&#233; until lightly browned, about 15 minutes. Add the button and shiitake mushrooms, celery and peppercorns along with the water. Bring to a boil, reduce the heat to medium-low and simmer, uncovered, for 40 minutes. Remove from the heat and let stand for 1 hour. Strain into a bowl, pressing lightly on the solids to extract the liquid, and discard the solids. Reserve 3 cups of the stock and store the rest (see note above).
- <b>Cook the soup</b>
- In a large, heavy saucepan over medium heat, melt the butter. Add the shallot and saut&#233; until translucent, about 2 minutes. Add the cremini mushrooms, cover and cook until their juices are released, about 3 minutes. Stir in the flour and cook, stirring, until thoroughly blended, about 1 minute. Pour in the reserved stock and the brandy. Bring to a boil, cover, reduce the heat to medium and simmer for 15 to 20 minutes.
- <b>Finish the soup</b>
- Transfer the soup to a blender and process until pureed. Add the 1/2 cup cream and pulse twice. Season with salt and pepper. Ladle into bowls, drizzle with cream and serve. Serves 4; makes about 7 cups stock total.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Vegetarian,</i> by Dana Jacobi (Oxmoor House, 2007).
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