It’s been raining off and on for days around here. That pitter patter on the roof every night puts me in the mood for tasty soups! Yesterday I made this delicious version of Wild Mushroom Bisque. In the past, I’ve called this Cream of Wild Mushroom soup, but since it’s puréed, I’m getting all fancy on ya and calling it a ‘Bisque’.
I’m one of those people who gets a craving, then has to run to the store just to grab the ingredients. It’s a bad habit, one I refuse to break. The other day, I was craving homemade creamy mushroom soup, so I whipped up a batch of this yumminess.
Wild Mushroom Bisque
2 tbsp olive oil
3 tbsp butter
2 medium shallots, thinly diced
20 oz. of a medley of cleaned, trimmed, and sliced mushrooms
(I used 8 oz. button mushrooms, 6 oz. portabella, 6 oz. shiitake mushrooms, but you can substitute oyster, crimini, porcini, whatever is available.)
1 cup dry sherry
2 cups chicken or vegetable broth
½ tsp tarragon
2 ½ cups half and half
½ tsp white pepper
Salt to taste
Sauté diced shallots in butter and olive oil mixture over medium heat for 2-3 minutes, add sliced mushrooms and sauté 3-4 more minutes to soften, stirring frequently. Add dry sherry to mixture and bring to a low boil. Reduce liquid on low boil for 8-10 minutes, stirring frequently. Add chicken (or vegetable) broth and tarragon, bring to low boil, then simmer on low another 8-10 minutes, reduce heat. Fully purée mixture in a blender, or with an immersion blender.
Return to soup pot, then add half and half, pepper, and salt to taste, reheat on stovetop on medium for 5 minutes, do not boil or burn. Serve hot with croutons & shaved parmesan, crackers or crunchy sourdough. Serves 6.
Here are five more savory soups I’ve made in the past that I also love.
I mean Bon Appétit !