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March 9 2011

Wild Mushroom Bisque

Wild Mushroom Bisque    serves  6

3 to 4 large PortobeLlo stem's (washed and Chopped )use top's for soup and other applications
2 TB. drawn butter
salt and pepper
splash of brandy

Pre heat oven to 400*, butter and salt and pepper mushrooms and roast until dark and all liquid has reduced. pull out and de glaze with brandy.
set aside to cool.

2 oz. drawn butter
2 oz. flour
2 TB. drawn butter
1 small onion minced
1 tsp. chopped garlic
1 cup of your favorite wild mushroom's minced( some of the portobello top's)
2 cup's beef stock
pinch of white pepper
pinch of dry thyme
1/4 cup sherry wine
portobello puree
1 quart. heavy whipping cream 40%

In a 2 quart pot,on med high heat, put 2 TB. butter in and saute the onions and garlic til soft. Add the minced mushroom's the roasted puree portobello, stock , wine,and spices and bring to a boil. turn down heat and simmer for about 20 minutes. meanwhile tate the 2 oz. butter and flour and make a roux and slow cook a minute or two to pull flour taste out. when soup has simmered the 20 minutes then turn down, add the roux to thicken. Once thick add the cream slowly until all is in. Slow simmer stirring several times until soup is thick and rich. Pour in 6 10 oz. bowl's and garnish with some sauteed wild mushrooms, or serve with a loaf of good ciabatta or french bread.