Wild Mushroom Bisque

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!

• Ready In: 2 hrs
• Serves: 4

Ingredients

• 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).