Rustic Forest Mushroom Bisque

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.