Mushroom Bisque
Total 1 hour
Active 60 mins
Makes 4 to 6 servings
TIP: Store any leftover bisque in an airtight container in the refrigerator for up to 5 days, or in the freezer in gallon zip-top bags for up to 30 days.
Ingredients
Directions
- In a medium pot or Dutch oven, melt the butter over medium heat. Add the carrots, onions, and celery and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the chopped mushrooms and cook, stirring occasionally, until softened, about 3 minutes. Add the flour and cook, stirring, for 2 minutes. Add the wine and cook, scraping all of the brown bits from the bottom of the pot, for 1 minute.
- To the pot, add the stock, salt, and pepper. Tie the parsley, thyme, and bay leaf into a bouquet with kitchen twine. Add it to the pot and bring to a boil. Immediately lower the heat to medium low and simmer for 20 minutes.
- Remove the herb bouquet and stir in the heavy cream. Puree the soup with an immersion blender, or transfer to a blender in small batches and puree on high speed until smooth.
- If using mushrooms for garnish, heat a skillet over medium-high heat and add the mushroom slices with no fat or oil. Allow the mushrooms to char, about 1 minute on each side. Remove the mushrooms from the heat and set aside.
- Serve the bisque with crusty bread. Garnish each bowl with 2 or 3 charred mushroom slices and a drizzle of olive oil (if using).