Free recipe
Wild Mushroom Bisque
Built around mixed mushrooms and onion -- the method starts by melting the butter in a pot over medium-high heat.
This soup wild mushroom bisque builds its flavor from mixed mushrooms, onion and garlic, and comes together in about 50 minutes with medium-level technique. The method starts by melting the butter in a pot over medium-high heat.
Worth the 50 minutes -- this is a weekend project that pays off.
A few technique steps to focus on, but nothing that needs special equipment.
Built around mixed mushrooms, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 1 lb (450 g) mixed mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 cups stock
- 1/2 cup heavy cream
- 2 tbsp butter
- 1 tsp fresh thyme
- 2 tbsp flour, salt and pepper
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Melt the butter in a pot over medium-high heat. Add the mushrooms and cook 8-10 minutes until deeply golden and their liquid has evaporated (this browning is where the flavor comes from). Set a few aside for garnish.
Add the onion and cook 4 minutes, then the garlic and thyme for 1 minute.
Sprinkle in the flour and stir 1 minute to cook it out.
Gradually pour in the stock, stirring, and simmer 10 minutes.
Blend until smooth and velvety.
Stir in the cream and warm through gently.
Season and serve topped with the reserved mushrooms.
Season and serve topped with the reserved mushrooms.
