Recipe for Wild Mushroom Bisque
As the weather gets cooler, my go-to dinner is often a hearty soup and a winter salad. Sturdy vegetables available in the late fall and winter such as squash, root vegetables, broccoli and cauliflower often combined with dried legumes and mushrooms lend themselves to a slow simmer on the stove top. Making soup is a satisfying Sunday afternoon activity. The cook is rewarded with a big pot of soup that can also be enjoyed throughout the week when schedules are hectic and less time is available. This mushroom bisque uses a variety of wild mushrooms and dried porcini to enhance its earthy flavor. Wild mushrooms and dried porcini are available at farmer’s markets throughout the season and at most supermarkets. The bisque is easy to prepare and comes together in less than 1 hour. Consider serving it with a winter salad of endive, pears and walnuts and a loaf of crusty bread.