Wild Mushroom Bisque

CouponMaster's Note:

Source: Adapted from original recipe from: Chef Angela Beale at The Deerpark Restaurant This is an elegant bisque that is a must for any soup lovers. Also great for something fun and different at dinner parties. The recipe is actually quite easy and you will be impressed with the results!

• Total Time: 2 hrs
• Prep Time: 30 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 4

• 6 tablespoons butter (to saute)
• 3 tablespoons butter (to finish)
• 1 large onion, chopped
• 1 leek, cleaned and chopped
• 32 ounces wild mushrooms (Mixture of ( Shitake, Crimini, Baby Bella, Button,, and Portabella)
• 4 tablespoons flour
• 3 1/2 cups chicken stock
• 1 cup heavy cream
• 1 cup half-and-half
• salt and pepper, to taste
• 4 teaspoons fresh chives, chopped (optional)
• 4 teaspoons lemon-infused olive oil (optional)

Directions:

1. In a soup pot, sweat the onions, mushrooms and leeks in butter on medium heat until translucent.
2. Add flour and cook until tan and nutty smelling.
3. Add chicken stock; simmer for 1 hour on low heat.
4. If desired, reserve 1 scoop of mushrooms to garnish soup with.
5. Puree soup in a blender and return to soup pot. An immersion blender can be used to puree the soup in the soup pot itself.
6. Add cream, half and half and the remaining 3 tablespoons butter to finish.
7. Add fresh salt and pepper to taste.
8. Stir well and heat thoroughly.
9. Garnish with reserved mushrooms, chopped fresh chives and drizzle with lemon-infused olive oil (optional).

Reviews

[CJAY]

Just wonderful! I made this using a mixture of shitake, baby bellas, and button mushrooms. It's a great soup with a terrific flavor and texture. It takes awhile to make but the end result makes it all worth it. Thanks for sharing. Made for PAC Fall 2011.