Roasted Mushroom Bisque
Roasted mushrooms, rich stock and plenty of aromatics provide a deep base for this earthy, soul soothing soup.
Equipment
- cheesecloth
Ingredients
- 1 lb shiitake or oyster mushrooms
- 1 lb cremini mushrooms, roughly chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 qt chicken stock
- ½ cup sherry
- 2 cups heavy cream
- 1 bay leaf
- 4 sprigs thyme
- 1 sprig rosemary
- 6 tbsp butter
- ¼ cup flour
- 2 tbsp fresh parsley, chopped (stems reserved)
- 1 tsp peppercorns, black or tri-color
- olive oil
Instructions
- Heat the chicken stock in a medium stockpot. Remove the stems from the shiitake mushrooms and reserve. Cut a square of cheesecloth and place the mushroom and parsley stems, bay leaf, thyme, rosemary and peppercorns in the middle. Tie into a sachet and drop into the stock. Simmer over low heat for 45 minutes to an hour. Remove sachet.
- Preheat oven to 375℉. Slice the shiitake or oyster mushrooms and toss with enough oil to coat. Season with salt and pepper. Roast for 10-15 minutes, until golden and crisp at the edges.
- In another pot, heat 2 tablespoons of the butter. Add the onions and cook until soft and translucent, about 5 minutes. Add the crimini mushrooms and garlic and continue to cook until softened. Deglaze with the sherry. Add the stock and cream. Bring to a simmer.
- In a small saute pan, make a roux with the remaining butter and flour. Whisk over medium heat until a light golden brown. Whisk the roux into the soup (start with half and add more as needed). Bring to a simmer to activate the flour and thicken. Simmer for another 5-10 minutes. Season to taste with salt and pepper.
- Portion into bowls and top with roasted mushrooms, chopped parsley and a drizzle of oil.
Chef Tips!
Use shiitake, oyster, trumpet or any preferred type of mushroom for roasting.