Martine Bertin-Peterson Provencal Recipes Soup Taste

Recipe for Wild Mushroom Bisque

Name: Wild Mushroom Bisque
Ingredients: 12 oz mushrooms (cremini, button, morel, shitake etc. (sliced)); 2 oz Dried Porcini; 1 large shallot(s) (finely chopped); 4 cups chicken broth (or vegetable broth); 2 tbsp fresh thyme (chopped or 1 tsp dried); 2 tbsp olive oil; crème fraîche (or sour cream, for garnish); salt and pepper (to taste)

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.

Wild Mushroom Bisque

As the weather gets cooler, my go-to dinner is often a hearty soup and a winter salad. This mushroom bisque uses a variety of wild mushrooms and dried porcini to enhance its earthy flavor.

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Course Soup

Cuisine French

Servings People

Ingredients

12 oz mushrooms cremini, button, morel, shitake etc. (sliced)
2 oz Dried Porcini
1 large shallot(s) finely chopped
4 cups chicken broth or vegetable broth
2 tbsp fresh thyme chopped or 1 tsp dried
2 tbsp olive oil
crème fraîche or sour cream, for garnish
salt and pepper to taste

Instructions

Pour boiling water to cover the dried porcini and allow them to soak for 15 minutes or until soft.
In a large pot, sweat the chopped shallot in the olive oil until soft.
Drain and rough chop the softened porcini mushrooms, tossing any foreign or hard bits but saving the liquid.
Add the sliced mushrooms and porcini to the pot and sautee for 3 minutes.
Add the chicken or vegetable stock, the reserved porcini liquid and the chopped thyme.
Bring to a boil, lower the flame and cook gently for 30 minutes until all mushrooms are soft.
Using a hand blender, puree the soup to desired consistency.
I like to leave a few small chunks of mushroom, but you may prefer your soup smooth.
Taste and adjust for seasoning.
Ladle soup into individual bowls, top with a dollop of creme fraiche or sour cream and a sprig of fresh thyme if desired and serve immediately.

Notes

For the broth: homemade is best, but canned low-sodium works, too

This recipe serves 4-6 as a main course or 6-8 as a starter.

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Tags:Mushrooms,Soup

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Martine Bertin-Peterson

Goût et Voyage, LLC was founded by Martine Bertin-Peterson to bring together her lifetime passions of travel, cooking and culture. Creating unforgettable memories, Martine serves as the escort for all Goût et Voyage culinary travel adventures and serves as chef de cuisine for customized cooking classes at home in Bucks County, PA.

Martine’s background and experience are as wide-ranging as her interests. She has decades of cooking experience gained through formal and informal cooking courses in the United States, France and Italy. Born in France and fluent in 5 languages, Martine has travelled to more than 50 countries across 5 continents. She has escorted travel groups throughout Europe and Latin America over the past 25+ years and for the past 5 years has focused on creating unique gourmet experiences for her clients in Provence.

President of the Alliance Française of Doylestown, PA. Martine currently resides in Pennsylvania with her husband who, along with her NYC-based daughter, are regular and willing subjects for her travel and culinary adventures.

Recipe for Wild Mushroom Bisque