Best Leek And Mushroom Bisque Recipes

Mushroom and Leek Soup with Thyme Cream image

Provided by Rick Rodgers

Yield 8

Number Of Ingredients 9

1/2 cup heavy cream
3 teaspoons fresh thyme, chopped
6 tablespoons (3/4 stick) unsalted butter
2 pounds crimini (baby bella) mushrooms, cut into 1/4-inch-thick slices (10 1/2 cups)
3 large leeks, white and pale green parts only, cut into 1/4-inch dice (2 1/2 cups)
6 tablespoons all-purpose flour
6 cups chicken stock or canned low-sodium chicken broth
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper

Steps:

Using electric mixer, beat cream just until soft peaks form. Fold in 2 teaspoons thyme. Cover and refrigerate at least 2 hours to blend flavors. (Thyme cream can be made up to 1 day ahead. If cream separates, whisk until soft peaks re-form. ) Remove from refrigerator 1 hour before serving to come to room temperature.
In 4-quart stock pot over moderately high heat, heat 2 tablespoons butter until hot but not smoking. Working in 2 batches (add 2 more tablespoons butter before second batch), cook mushrooms, stirring occasionally, until lightly browned, about 8 minutes. Transfer to large bowl.
In same stock pot over moderate heat, heat remaining 2 tablespoons butter. Stir in leeks, cover, and cook, stirring often, until soft, about 5 minutes. Add cooked mushrooms, sprinkle with flour, and stir until flour is evenly distributed. Stir in stock, then salt, pepper, and remaining 1 teaspoon thyme. Bring to boil, stirring often, then reduce heat to low, set lid ajar, and simmer 20 minutes. (Soup can be made up to 2 days ahead and refrigerated, covered. Reheat before serving.)
Divide soup among 8 bowls and top each portion with dollop of thyme cream. Serve immediately.

Wild Mushroom Bisque image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 27

2 tablespoons olive oil
1 yellow onion, diced
3 leeks, whites parts only, sliced
2 ribs celery, sliced
1 teaspoon sea salt
2 cloves garlic, roughly chopped
6 branches fresh thyme
1/2 cup white wine
1 pound mushrooms, sliced; a mixture of porcini, cremini, oyster, portobello, button
2 ounces dried porcini mushrooms soaked in 1 cup hot water
6 cups mushroom stock, recipe follows
1 pound silken tofu
1-ounce dried porcini mushrooms
1 cup hot water
1 1/2 tablespoons olive oil
2 onions, diced
4 ounces fresh mushrooms, sliced
2 medium carrots, sliced
2 celery stalks, diced
2 leek tops, sliced
4 to 6 thyme branches
2 bay leaves
6 branches parsley, roughly chopped
3 sage leaves or a pinch of dried sage
3 cloves garlic, chopped
1 teaspoon sea salt
9 cups spring water

Steps:

Heat the olive oil in the soup pot, add onion and leeks and celery, allow to caramelize over medium heat for 10 minutes. Add the salt, garlic and thyme and saute 3 more minutes.
Add the wine, raise the heat and reduce for 3 minutes. Add the mushrooms and cook them with the onion mixture over medium-low heat for 6 minutes, stirring part way through cooking. Pour in the soaked mushrooms, stock and add tofu. Taste and add more sea salt, if necessary. Lower heat and simmer for 20 minutes.
Remove thyme branches. Let the soup cool slightly and then puree in the blender to make a smooth creamy soup.
Garnish with fresh thyme or parsley, Sauteed mushrooms, and a spoonful of tofu sour cream if you are feeling decadent.
Cover the dried mushrooms with 1 cup hot water and set aside. Heat the olive oil in the soup pot and add the onions to caramelize. When they have turned a deep brown add the remaining vegetables, herbs, garlic, sea salt and saute an additional 3 minutes (add a little liquid if necessary). Add the dried porcini and their soaking liquid plus 9 cups cold water, and bring to a boil. Simmer for 45 minutes uncovered. Strain the stock through a fine mesh colander.
Use as is or return it to the stove to reduce and intensify the flavor. A general rule of thumb: it takes about 15 minutes at a slow boil to reduce the volume of liquid by one cup. Yield: 6 to 8 cups

Wild Mushroom Bisque image

Provided by SherryFox

Categories Vegetable

Time 2h

Yield 4 serving(s)

Number Of Ingredients 12

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)

Steps:

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).

Leek and Mushroom Quiche image

Provided by jacquelinemarie1983

Categories Breakfast

Time 1h

Yield 1 quiche, 4-6 serving(s)

Number Of Ingredients 8

Steps:

Preheat oven to 375.
In a 9 inch pie pan or quiche dish arrange the pie crust, poke small holes with a fork, so you don't get air bubbles.
In a med size pan, over med heat add your leeks and mushrooms cook until tender.
In a mixing bowl whisk the eggs, milk, and the salt and pepper.
Add the leek and mushrooms to your pie pan, then add the eggs and the cheese on top.
Cook for 30 to 40 minutes until center comes clean.
Let rest for 10 minutes before serving. Enjoy! this can be doubled.