30 minutes
A creamy and earthy bisque made with a blend of dried and fresh mushrooms, aromatics, and a touch of sherry or Madeira.
Dried Mushrooms, soaked
0 oz
Unsalted Butter, melted
tablespoons
sprigs
Yellow Onion, chopped
each
Garlic, minced
tablespoons
Fresh Mushrooms, sliced
0 lb
to taste
to taste
Madeira
0.25 fluid ounces
cups
Heavy Cream, optional
cups
Parsley, chopped for garnish
1. Mushroom Prep
Soak dried mushrooms in 5 cups of very hot water until soft (5-15 minutes). Once tender, use a slotted spoon to transfer them to a cutting board, reserving the liquid. Chop if needed.
2. Sauté Aromatics
In a large pot, melt butter over medium heat. Add the herb sprig, onions, and garlic. Sauté until soft (about 5 minutes).
3. Cook Mushrooms
Increase heat to medium-high. Add sliced fresh mushrooms and the rehydrated mushrooms, season with salt and pepper, and cook until they've released their liquid and started to brown (about 20 minutes), stirring occasionally.
4. Deglaze and Simmer
Pour in the sherry or Madeira, scraping up the brown bits. Add the stock or mushroom liquid. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes.
5. Purée and Cream
Remove the herb sprig. With a hand-held mixer, purée the soup to your preferred consistency. Stir in cream if using, and simmer for a few more minutes. Adjust seasoning as needed.
6. Serve and Garnish
Ladle the bisque into bowls and sprinkle with fresh parsley to garnish.
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