Forest Mushroom Bisque

Submitted by lazyme

"Canlis, Seattle, Washington. Bisques are creamy, rich soups based on a flavorful puree. The foundation of this one is a generous amount of fall's wild mushrooms, one of the more prized culinary treats each year in the Northwest. At Canlis, the chefs often use chanterelles, hedgehog mushrooms, or morels when they're in season, though the bisque is also delicious made with cultivated varieties such as shiitake mushrooms. The flavor and texture of the bisque will vary with the type (or types) you choose to use. It's made extra-rich with heavy cream at the restaurant, but you could lighten the bisque a touch by using half-and-half instead. Source: The Best Northwest Places Cookbook (Volume 2), Cynthia C. Nims."

 

• Ready In: 45mins
• Ingredients: 9
• Serves: 6

ingredients

• 6 tablespoons unsalted butter
• 1 onion, thinly sliced
• 1 1⁄2 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
• 1⁄2 cup dry sherry
• 1⁄4 teaspoon nutmeg, to taste (freshly grated or ground nutmeg)
• truffle oil (black or white to taste, for drizzling) (optional)

directions

1. MELT 5 TABLESPOONS OF THE BUTTER in a medium saucepan over medium heat.
2. Add the onion and saute until tender and translucent, about 5 minutes.
3. Add all but 1 cup of the mushrooms and cook until tender, stirring occasionally, about 5 minutes.
4. Add the stock, cover, and cook just until the liquid comes to a slow boil, 8 to 10 minutes.
5. Transfer the mixture in small batches to a blender or food processor and blend until smooth; set aside.
6. FINELY CHOP THE REMAINING 1 CUP MUSHROOMS.
7. 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.
8. Season to taste with salt and pepper; keep warm over low heat.
9. 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.
10. Stir in the pureed mushroom mixture, and season to taste with nutmeg, salt, and pepper.
11. Cook for a few minutes to allow the mushroom bisque to fully reheat.
12. 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).
13. Serve right away.