Prep1 hr 30 mins
There are hints of an elegant French potage in this creamy bisque, which is nice served with some cheese biscuits and a salad.
- 2 ounces dried morels or 2 ounces porcini mushrooms
- 3 cups warm water
- 1⁄4 cup unsalted butter
- 1⁄4 cup chopped shallot
- 8 ounces fresh mushrooms, coarsely chopped
- freshly grated nutmeg
- 3 tablespoons all-purpose flour
- 3 cups chicken stock (preferably homemade)
- 1⁄2 cup whipping cream (or more)
- fresh ground white pepper
- 1 tablespoon snipped fresh chives
- Soak dried mushrooms in warm water until softened, 20 to 30 minutes.
- Drain mushrooms, reserving soaking liquid. Rinse mushrooms and squeeze dry. Chop coarsely, discarding any tough stems. Strain soaking liquid through coffee fileter and reserve.
- Melt butter in heavy large saucepan over medium heat. Add shallots and cook until soft, stirring occasionally, about 3 minutes. Add dried and fresh mushrooms, salt and nutmeg. Cook until almost most of liquid evaporates, stirring occasionally, 6 to 8 minutes. Add flour and stir 3 minutes. Whisk in stock and 2-1/2 cups mushrooms soakig liquid. Bring to boil, whisking constantly. Reduce heat and boil gently until soup thickens slightly, skimming surface occasionally, 40 minutes.
- Whisk 1/2 cup cream into soup. Simmer 5 minutes; degrease if necessary. If desired, thin soup with any remaining mushroom soaking liquid and more cream. Season with salt and pepper. Sprinkle with chives and serve.
Absolute mushroom heaven. I had to change up the mushrooms a bit. The dried mushrooms are just was to expensive right now and they only had a mixed mushroom package. I skipped the shallots for the same reason and used red onion I used a mixture of button and cremini and shitake mushrooms and used just plain water instead of mushroom water. This still turned out YUMMMMMMY. It was thick and creamy . This was my first time making mushroom soup and is going in the Divine recipes book. We had a small portion as an appetizer so there is lots of leftovers for ME LOL Made for PRMR Feb 2009
As a mushroom soup, this was alright. Not outstanding, unfortunately, but pretty good. Although I made as written, it didn't really thicken up, so I served a very thin, but fairly tasty soup. I added a teaspoon of Worcestershire sauce and a teaspoon of MSG, to try and amp up the savory profile, but it still just had a whole lot of bland in it. I must have done something wrong, but I can't figure out what it was. I'll try again another day, and update my review with whatever I figure out.
I had never made any kind of bisque or mushroom soup before, but this was absolutely great! Prep and cleanup were super easy peasy, which is important for me as a grad student. But most importantly, it was DELICIOUS! I didn't have nutmeg or shallots, or even onions, so I tossed in some onion powder (yeah) and a bay leaf, but it still turned out sooooo good. I almost ate all of it in a single day... the only reason I didn't is because I didn't start until dinner! At any rate, if this recipe really makes 6 servings, I had 5 servings in one night :D
Thanks so much for sharing!