Wild Mushroom Bisque

Recipe by SherryFox
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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 12
    cups chicken stock
  • salt and pepper, to taste
  • 4
    teaspoons fresh chives, chopped (optional)
  • 4
    teaspoons lemon-infused olive oil (optional)
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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).
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