Forest Mushroom Bisque

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 6
    tablespoons unsalted butter
  • 1
    onion, thinly sliced
  • 1 12
    lbs mixed wild mushrooms, brushed clean, trimmed, and coarsely chopped
  • 3
    cups chicken stock, preferably homemade
  • 1
    cup whipping cream or 1 cup half-and-half
  • salt & freshly ground black pepper
  • 12
  • 14
    teaspoon nutmeg, to taste (freshly grated or ground nutmeg)
  • truffle oil (black or white to taste, for drizzling) (optional)
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DIRECTIONS

  • MELT 5 TABLESPOONS OF THE BUTTER in a medium saucepan over medium heat.
  • Add the onion and saute until tender and translucent, about 5 minutes.
  • Add all but 1 cup of the mushrooms and cook until tender, stirring occasionally, about 5 minutes.
  • Add the stock, cover, and cook just until the liquid comes to a slow boil, 8 to 10 minutes.
  • Transfer the mixture in small batches to a blender or food processor and blend until smooth; set aside.
  • FINELY CHOP THE REMAINING 1 CUP MUSHROOMS.
  • Melt the remaining tablespoon of butter in a small skillet over medium-high heat, add the mushrooms, and cook, stirring often, until the mushrooms are tender, 3 to 5 minutes.
  • Season to taste with salt and pepper; keep warm over low heat.
  • COMBINE THE CREAM AND SHERRY in a large saucepan, bring to a boil over medium-high heat, and cook until the alcohol has evaporated and the mixture has thickened slightly, about 2 minutes.
  • Stir in the pureed mushroom mixture, and season to taste with nutmeg, salt, and pepper.
  • Cook for a few minutes to allow the mushroom bisque to fully reheat.
  • LADLE THE HOT BISQUE into individual soup bowls, spoon some of the sauteed mushrooms in the center, and add a small drizzle of truffle oil (if using).
  • Serve right away.
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