WILD MUSHROOM AND SHERRY BISQUE
Steps:
- Prepare a roux by melting the butter in a small, heavy pan, stirring in the flour, and cooking over medium heat, stirring often, until the mixture forms a thick paste and has a slight toasty aroma, 4 to 5 minutes. Do not brown. Set aside to cool. Slice the mushrooms. Reserve about 2 cups of mixed mushrooms. Heat 2 tablespoons of the olive oil in a large, heavy pot until very hot. Add the bulk of the mushrooms, onion, half the garlic, and the rosemary. Saute over medium-high heat until the mushrooms are tender and the onion is lightly browned and caramelized, about 10 minutes. Add the sherry, bring to a boil, and boil to reduce the liquid by half. Add the stock and cream, return to a boil, then reduce the heat to keep the mixture at a simmer. Stir in the roux, a couple of a tablespoons at a time, mixing well after each addition, until the soup is thick enough to coat the back of a spoon; you may not need all of the roux. Pass the soup through a food mill and return it to the soup pot. Alternatively, process the soup in batches in a food processor or blender; the soup should be fairly smooth but still have some texture. Season to taste with salt and pepper. Keep the soup warm over very low heat. Heat the remaining tablespoon of oil in a medium skillet and add the reserved mushrooms with the remaining garlic and the oregano. Saute over medium-high heat until the mushrooms are just tender and the garlic is fragrant, 3 to 4 minutes. Ladle the bisque into individual bowls and garnish each with some of the sauteed mushrooms. Serve immediately.
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