GREAT LAKES STYLE MOREL MUSHROOM BISQUE

Great Lakes Style Morel Mushroom Bisque image

Number Of Ingredients 11

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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.