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.
Ingredients
- 12 oz Assorted mushrooms cremini, button, morel, shitake etc. (Sliced)
- 2 oz Dried Porcini
- 1 Large shallot finely chopped
- 4 Cups Chicken or vegetable broth
- 2 Tbsp Fresh Thyme chopped or 1 tsp dried
- 2 Tbsp olive oil
- Crème fraiche or sour cream for garnish
- to taste Salt and fresh ground pepper
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.
Tried this recipe?Let us know how it was!