Best Morel Mushroom Bisque Recipes

GREAT LAKES STYLE MOREL MUSHROOM BISQUE

Great Lakes Style Morel Mushroom Bisque image

Number Of Ingredients 11

Ingredients

1 - 1/2 pounds Cremini Mushrooms, minced (or mix of cremini and some morels)
1 stalk Celery, minced
2 tablespoons Olive Oil
2 tablespoons Unsalted Butter
1 quart Low Salt Chicken Stock
2 tablespoons Port Wine
2 teaspoons Great Lakes Spice Blend (Juniper berry, black pepper, garlic, onion, thyme, rosemary, chili flakes, lemon peel, coriander, fennel and salt)
1/2 teaspoon Sea Salt
1/2 teaspoon Ground Black Pepper
1 cup Heavy Cream
1 l Sour Cream for garnish

Steps:

Place olive oil and butter in a large saute pan and heat at medium high until butter has melted. Add minced mushrooms and celery and saute, stirring frequently, until celery is transparent and mushrooms have browned, releasing their juices.
Add stock, wine, and seasonings. Stir to combine. Cover pan and simmer over medium heat for 25-30 minutes., Add cream and continue to cook for another 10 minutes,m until cream has heated through.
Ladle into soup bowls, garnish with a dollop of sour cream, and serve.

MOREL MUSHROOM BISQUE

Morel Mushroom Bisque image

If you are a fan of fresh (or even dried) morel mushrooms, this is the soup for you. Everyone who eats morels knows that they go best sauteed with onions, garlic and butter. This incorporates all of those ingredients to create a magnificently creamy soup, strong with morel flavor, but not too overpowering. This isn't healthy eating, and I don't recommend trying to make it that way. Just eat less of it! Serve with crusty bread or garlic croutons.

Provided by Jennifer F.

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

½ cup butter
1 tablespoon minced garlic
1 large onion, diced
8 ounces fresh morel mushrooms, sliced
1 tablespoon chicken soup base
1 tablespoon all-purpose flour
2 cups water
2 cups heavy cream
⅛ teaspoon ground dried thyme
salt to taste
2 teaspoons ground black pepper

Steps:

Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes. Stir in chicken soup base and flour; cook for 1 to 2 minutes. Pour in water and cream; bring to a simmer, and cook 5 minutes.
Puree half of the soup in small batches, filling the blender no more than halfway full each time. Return soup puree to pot. Cook on low 10 to 15 minutes. Season with thyme and salt and pepper before serving.

Nutrition Facts : Calories 663.1 calories, Carbohydrate 13.1 g, Cholesterol 224.9 mg, Fat 67.4 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 42.1 g, Sodium 753 mg, Sugar 2.9 g