Mushroom Bisque

A variety of mushrooms is what makes this soup so flavourful. The potato is used to thicken the soup, and gives a smooth consistency.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 2  tablespoons  vegetable oil
• 1  onion, chopped
• 1  celery rib, chopped
• 2  garlic cloves, minced
• 2  lbs mushrooms, mixed, button, crimini. portobello, shitake, oyster
• 1  cup white wine
• 4  cups  chicken stock
• 1  teaspoon fresh thyme, chopped
• 1  potato, Yukon gold, peeled and diced
•  salt and pepper
• 1⁄2 cup  whipping cream

• Garnish

• 1⁄2 cup  whipping cream
• 1  dash  truffle oil (optional)
• 1 -2  teaspoon brandy (optional)
•  chopped fresh herb, such as chives (optional)

Directions

1. Saute onion and celery in vegetable oil until onions are translucent, about 5 minutes.
2. Add garlic and mushrooms and continue to saute for 10 more minutes.
3. Add the wine, stock, thyme and potato.
4. Bring it to a simmer. Cook until the potato is tender.
5. Puree soup with a hand blender, or in batches in a food processor.
6. Season to taste, add the cream, and heat through, to just barely a simmer.
7. Garnish:
8. whip the cream until soft peaks form, add the flavouring of your choice. Spoon over the soup when you serve it.