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Recipe Summary

Yield: Makes 2 quarts

Ingredients

Ingredient Checklist

1/2 ounce dried porcini

1 cup warm water

4 tablespoons (1/2 stick) unsalted butter

1/4 cup olive oil

5 shallots, peeled and sliced

2 cloves garlic, sliced

1 white onion, peeled and sliced

4 leeks, trimmed of roots and greens, washed well, and sliced

1/2 pound shiitake, stemmed and sliced

1/4 pound chanterelles

1/4 pound honey mushrooms

1/4 pound cremini, sliced

1/4 pound oyster mushrooms, torn into medium pieces

Salt and freshly ground pepper

2 sprigs fresh thyme

2 small turnips, peeled and sliced

1 small apple, peeled and sliced

1 bay leaf

1 1/2 quarts chicken stock

1/2 cup Madeira wine

1 cup heavy cream

Creme fraiche, for garnish

Chopped fresh chives, for garnish

Gallery

Recipe Summary

Yield: Makes 2 quarts

Recipe Summary

Yield: Makes 2 quarts

Recipe Summary

Yield: Makes 2 quarts

Yield: Makes 2 quarts

Makes 2 quarts

Ingredients

Ingredients

  • 1/2 ounce dried porcini
  • 1 cup warm water
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/4 cup olive oil
  • 5 shallots, peeled and sliced
  • 2 cloves garlic, sliced
  • 1 white onion, peeled and sliced
  • 4 leeks, trimmed of roots and greens, washed well, and sliced
  • 1/2 pound shiitake, stemmed and sliced
  • 1/4 pound chanterelles
  • 1/4 pound honey mushrooms
  • 1/4 pound cremini, sliced
  • 1/4 pound oyster mushrooms, torn into medium pieces
  • Salt and freshly ground pepper
  • 2 sprigs fresh thyme
  • 2 small turnips, peeled and sliced
  • 1 small apple, peeled and sliced
  • 1 bay leaf
  • 1 1/2 quarts chicken stock
  • 1/2 cup Madeira wine
  • 1 cup heavy cream
  • Creme fraiche, for garnish
  • Chopped fresh chives, for garnish

Directions

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.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Wild Mushroom Bisque

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

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All Reviews for Wild Mushroom Bisque

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest