|Posted on November 15, 2014 at 5:55 PM|
Wild Mushroom Bisque
I love this time of year because it's finally getting cool enough to make some soups. One of my favorite soups to make is this Wild Mushroom Bisque. The best part about it is it can be made from start to finish in under one hour. This soup would be a great appetizer or first course for any Thanksgiving or Holiday party!
Cook-Time: 40 Minutes
By: Chef Hallie Norvet
1 Tablespoon Extra Virgin Olive Oil
2 Large Shallots, Chopped
2 Pounds White Button Mushrooms, Cleaned and Quartered
1 Pound Portobello or Portabella Mushrooms, Cleaned and Sliced
1/2 Pound Oyster Mushrooms, Cleaned and Chopped
1/4 Pound Shiitake Mushrooms
1/4 Pound Chantrelle Mushrooms
1 Tablespoons of Fresh Thyme
2 Cloves of Garlic, Chopped
5 Cups Vegetable Stock
1 Cup Heavy Whipping Cream
In a large stockpot, heat olive oil over medium heat and saute shallots until translucent. Increase heat to medium-high, and add all of the mushrooms. Stir mushrooms with large wooden spoon for 3-4 minutes until they start to produce excess water. Add chopped thyme and garlic. Continue cooking mushrooms over medium-low heat for 15 minutes. Once all mushrooms are thouroughly cooked add in vegetable stock. Bring mushroom and stock mixture to a boil. Reduce heat to medium and simmer for 10 minutes.
With an immersion blender, start to blend your mushrooms with the broth. If you do not have an immersion blender, you can use a regular blender, just be sure the liquid has cooled a bit because blending extremely hot liquids are never a good idea. Blend the msuhroom and stock mixture togetehr until smooth. Slowly add heavy whipping cream and blend until soup has a creamy consistency. If your soup is too thick, add 1/2 cup vegetable stock until you have your desired consistency. Season to taste with salt and cracked white pepper. Garnish with thyme and serve piping hot.