Mushroom Bisque

Sunday Soup Series

Mushroom Bisque

The earthy pungent flavors of this mushroom bisque satisfy every time. I like to put it in a high powered blender at the end to get it nice and silky smooth but it’s also nice to leave a bit of the mushroom texture. Using a blend of a few different types of mushrooms produces a nice complex earthy flavor.

I’ve garnished it with some nice buttery sage croutons, a few drops of truffle oil or creme fraiche and some beautiful micro herbs that give it a nice fresh pop. Whenever I make this at the restaurant it goes pretty fast and I even have a few customers I will message directly so they don’t miss out. The sherry wine and brandy are also absolutely essential so don’t leave them out. You are cooking off the alcohol so it won’t leave you with any boozy notes.

8oz cremini mushrooms

8oz  shiitake mushrooms

8oz domestic white mushrooms

2 each medium yellow onions, diced

1 ea leak, white parts

4 stalks celery

10 galic cloves, chopped

1/2 stick unsalted butter

1 cup sherry wine

1/2 cup brandy

2 quarts vegetable / mushroom stock

1 tablespoon fresh rosemary

1 tablespoons fresh sage

1 tablespoon fresh thyme

2 tablespoons porcini mushroom powder

2 cups heavy cream

1/4 cup Italian parsley

3 tablespoons sherry vinegar

Season with kosher salt, white pepper, nutmeg, dash of tabasco or hot sauce

I start by removing the stems of the shiitake mushrooms and making a quick mushroom stock with them using mirepoix, garlic and herbs. I’ll also add a few tablespoons of dried mushroom powder to the stock just to boost the mushroom flavor. Next I’ll rough chop the mushrooms and toss them with a little oil and salt. Roast them at 400 degrees for about ten minutes. This starts the caramelization process, concentrating the mushroom flavor. In your favorite soup pot sweat the onions, leek, celery and garlic in the butter on medium heat until they begin to caramelized to the bottom of the pot. Add the roasted mushrooms and fresh chopped thyme, rosemary and sage. Continue cooking for 5-10 minutes stirring occasionally. Add the sherry wine and brandy and reduce by half. It is essential that you cook off all the school at this stage or it will leave a raw alcohol flavor that it a bit unpleasant. Add your vegetable or mushroom broth. Bring to a boil and turn down to a simmer. Add the cream and simmer another 5-10 minutes. Transfer to a blender in batches until silky smooth. Return to the pot. Add fresh parsley, salt, white pepper, nutmeg a dash of hot sauce and the sherry vinegar. Simmer five more minutes and you are ready to serve. Bon Appetite!!