WILD MUSHROOM BISQUE

Wild Mushroom Bisque image

Source: Adapted from original recipe from: Chef Angela Beale at The Deerpark Restaurant This is an elegant bisque that is a must for any soup lovers. Also great for something fun and different at dinner parties. The recipe is actually quite easy and you will be impressed with the results!

Provided by SherryFox

Time 2h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

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).

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