Wild mushroom bisque
Ingredients
6 qt- small dice wild mushrooms. Chanterelles, morels, trumpets, oysters, whatever you like most.
5 C- minced onion
¼ C- minced garlic
¼ C- thyme
¼ C- marjoram
3 Tbs- black pepper
¼ C- mushroom base
1C- sherry
1qt- heavy cream
- Tools
Large soup pot
Food processor or immersion blender
Measuring utensils
Sharp knife
Cutting board
Method
- Take your time to prepare all of your cutwork before embarking on this soup adventure. Cooking is far more enjoyable when we have everything we need in front of us in the proper amount.
- Start by preheating the soup or stock pot with enough oil to coat the bottom of the pan, about a quarter cup. With the pan hot, add in the wild mushrooms, stirring and folding. Continue this until the volume of the mushrooms have reduced by 2/3.
- Once reduced, ad in the onions, garlic and dry seasonings. Reduce heat and continue cooking until the onions begin to carmelize.
- Now add the sherry to deglaze, reducing the volume of the liquid by 2/3. Next, the mushroom base. Mix the base with about 2qt of water and add to pot reduce by 1/3, ad the cream and reduce by 1/3 until the texture is smooth and silky.
- Either use your immersion blender to puree the soup or carefully transfer it to the food processor. With a smooth soup in our pot, let it simmer super low heat for as long as you can stand. Adjust seasoning with kosher salt at the end. Enjoy.