Wild Mushroom Bisque
- Ready In:
- 2hrs 40mins
- Ingredients:
- 17
- Serves:
-
20
ingredients
- 4 lbs mushrooms
- 1 head celery, chopped
- 2 onions, chopped
- 3 leeks, white parts chopped
- 2 tablespoons garlic, chopped
- 2 lbs unsalted butter
- 1 lb flour
- 1 bunch parsley
- 1 sprig fresh thyme
- 3 bay leaves
- 1 tablespoon cracked black pepper
- 3 quarts chicken stock
- 1 quart heavy cream
- 4 ounces madeira wine
- 4 ounces cognac
- 2 lbs lump crabmeat
- 1 lb shiitake mushroom, sliced thin
directions
- Make a mushroom stock by sautéing the mushrooms, onions, leeks, and garlic in ½ lb butter over medium heat for 5-7 minutes.
- Add chicken stock, parsley stems, thyme, black pepper and bay leaves and simmer over medium heat for 1.5 hours.
- Let 1 lb butter stand at room temperature until soft and then mix butter with 1 lb flour to make a Buerre Manie.
- Strain the mushroom stock after 1 ½ hours cooking time, press on the ingredients to get all the juices and flavor out.
- In a large pot combine the mushroom stock and cream, and bring to a simmer.
- Add the Buerre Manie a little at a time to thicken the soup, this should be done off the heat.
- Add about ¾ of the flour mixture, blending very well.
- Return to the heat and slowly bring to a simmer and cook for 15 minutes, stirring occasionally.
- If the soup needs to be thicker add a little more of the Buerre Manie to adjust.
- Add Cognac and Madeira to finish.
- Sauté 2 lbs crabmeat in 3 oz butter and add to the soup.
- Sauté the 1 lb of Shiitake mushrooms in 3 oz butter and add to the soup.
- Serve to 20 very happy people!
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RECIPE SUBMITTED BY
Penny Stettinius
United States
Realtor in both Louisiana and Mississippi
Cooking destresses me.