Name: Wild Mushroom Bisque
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 serving(s)
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)

1

Recipe by SherryFox

1

Person talking

Join In Now Join the conversation!

MAKE IT SHINE! ADD YOUR PHOTO

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:: 2hrs
Serves:
Units:

1

Person talking

Join In Now Join the conversation!

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

In a soup pot, sweat the onions, mushrooms and leeks in butter on medium heat until translucent.
Add flour and cook until tan and nutty smelling.
Add chicken stock; simmer for 1 hour on low heat.
If desired, reserve 1 scoop of mushrooms to garnish soup with.
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.
Add cream, half and half and the remaining 3 tablespoons butter to finish.
Add fresh salt and pepper to taste.
Stir well and heat thoroughly.
Garnish with reserved mushrooms, chopped fresh chives and drizzle with lemon-infused olive oil (optional).

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@SherryFox

"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!"

recipes

2

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by CJAY8248

10/15/2011

Just wonderful! I made this using a mixture of shitake, baby bellas, and button mushrooms. It's a great soup with a terrific flavor and texture. It takes awhile to make but the end result makes it all worth it. Thanks for sharing. Made for PAC Fall 2011.

Reply
creation by SherryFox

6/3/2011

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!