Best Wild Mushroom Bisque Recipes

WILD MUSHROOM BISQUE

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

Steps:

• Soak porcini in warm water until soft, about 20 minutes. Drain, squeeze gently, chop coarsely, and set aside.
• In a large saucepan over low heat, melt butter. Add oil, shallots, garlic, onion, and leeks; cook until soft, about 20 minutes.
• Add all mushrooms except porcini and cook for 5 to 10 minutes, until slightly soft. Season lightly and add leaves of 1 thyme sprig. Add turnips, apple, and bay leaf and cover with stock (you may not use it all). Simmer for 30 minutes, adding porcini in the last 10. Remove from heat.
• Remove bay leaf and puree soup in a food processor in small batches. Place in a clean pot and reheat gently.
• Add Madeira, cream, and remaining thyme leaves. Add more stock if soup is too thick. Adjust salt and pepper to taste. Serve in warm bowls with a dollop of creme fraiche and a sprinkling of chives.

WILD MUSHROOM BISQUE

Steps:

• Soak dried mushrooms in warm water until softened, 20 to 30 minutes.
• Drain mushrooms, reserving soaking liquid. Rinse mushrooms and squeeze dry. Chop coarsely, discarding any tough stems. Strain soaking liquid through coffee fileter and reserve.
• Melt butter in heavy large saucepan over medium heat. Add shallots and cook until soft, stirring occasionally, about 3 minutes. Add dried and fresh mushrooms, salt and nutmeg. Cook until almost most of liquid evaporates, stirring occasionally, 6 to 8 minutes. Add flour and stir 3 minutes. Whisk in stock and 2-1/2 cups mushrooms soakig liquid. Bring to boil, whisking constantly. Reduce heat and boil gently until soup thickens slightly, skimming surface occasionally, 40 minutes.
• Whisk 1/2 cup cream into soup. Simmer 5 minutes; degrease if necessary. If desired, thin soup with any remaining mushroom soaking liquid and more cream. Season with salt and pepper. Sprinkle with chives and serve.

WILD MUSHROOM BISQUE

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).

WILD MUSHROOM BISQUE WITH SHRIMP

Steps:

• In a large, deep skillet over medium heat, saute the onion in the olive oil until tender, about minutes. Add all of the mushrooms, toss well, and reduce heat to low.
• Add the mushroom broth, cover and simmer for 40 minutes. Stir in the bread crumbs and remove from heat.
• Puree the mixture in a food processor or blender. Season to taste with salt and pepper and return to low heat until hot.
• Ladle soup into bowls. Garnish each bowl with shrimp pieces arranged in a circle. Sprinkle scallions over the shrimp. Serve immediately.

WILD MUSHROOM BISQUE

Steps:

• Soak mushroom in boiling water and wine for 15 minutes. Drain and mince finely. Reserve them and liquid separately. In heavy soup pot saute onion in butter until softened. Add minced mushrooms with thyme and rosemary. Cook until almost all moisture has evaporated, stirring frequently. Add flour, stir until browns. Add stock salt and pepper. Simmer 15 minutes. Add cream.

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.