Hey there, fellow food enthusiasts! Welcome back to our Soupy September adventure.
Today, we’re diving headfirst into a bowl of creamy goodness with our Day 12 creation – the delectable Creamy Mushroom Bisque. If you’re a fan of earthy flavours, velvety textures, and the magic that happens when mushrooms meet a bubbling pot, then this is a blog post you won’t want to miss.
Creamy Mushroom Bisque Recipe
Ingredients:
- 1 lb assorted mushrooms (shiitake, oyster, cremini, etc.), cleaned and sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 cups vegetable or mushroom broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley or chives, chopped, for garnish
Instructions:
- Sauté the Mushrooms: In a large pot, melt 2 tablespoons of butter over medium heat. Add the sliced mushrooms and sauté until they release their moisture and turn golden brown. Remove half of the sautéed mushrooms and set aside for later use.
- Aromatics and Roux: In the same pot, add the remaining tablespoon of butter. Add the chopped onion and minced garlic. Sauté until the onion is translucent. Sprinkle the flour over the onions and garlic, and stir to create a roux. Cook for a minute to remove the raw flour taste. (Note: if gluten free, skip the flour, and instead add the same amount of potato starch to your cold stock. It will thicken as it cooks.)
- Create the Base: Gradually pour in the vegetable or mushroom broth while stirring constantly to prevent lumps. Bring the mixture to a gentle simmer, allowing the broth to thicken slightly.
- Blend and Simmer: Use an immersion blender or transfer the mixture to a regular blender to puree until smooth. Return the pureed mixture to the pot. Stir in the sautéed mushrooms that were set aside earlier.
- Add Cream and Seasoning: Pour in the heavy cream and add dried thyme. Season with salt and pepper to taste. Allow the bisque to simmer for about 10-15 minutes, giving the flavours a chance to meld together.
- Taste and Adjust: Taste the bisque and adjust the seasoning as needed. You can also adjust the consistency by adding more broth if it’s too thick or more cream if it’s too thin.
- Serve: Ladle the bisque into bowls. Garnish with chopped fresh parsley or chives for a burst of colour and flavour.
Optional: For a more indulgent touch, you can top each bowl of bisque with a drizzle of truffle oil or a dollop of crème fraîche.
Note: You can make mushroom stock by adding mushrooms (dried, pieces, stems, or whole) to your vegetables in your veggie stock. Wild dried mushrooms also make a fantastic mushroom stock.
Ready to Indulge?
With a variety of mushrooms to choose from and the allure of wild foraged treasures, this bisque is a celebration of flavours that’s as exciting as it is comforting. Get your ladles ready, fellow foodies, and let’s embark on this soupy escapade that promises to warm both your heart and your taste buds.
Until next time, happy cooking and even happier slurping!
