I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Thursday, August 18, 2011

Mushroom Bisque

Serves 4-6

2 Tb butter
1 C yellow onion, diced
1/2 C leeks, sliced thin (white and pale green)

4 C white mushrooms, sliced thin
2 C brown mushrooms (cremini), sliced thin
1/2 C shitake mushroom caps, sliced thin
1 tsp thyme

6 C chicken broth
1/2 C heavy cream

In a large sauce pan, sautee first three ingredients, 5-8 minutes until soft.

Add mushrooms and thyme over medium heat about 5 minutes until mushrooms give liquid and begin to soften.

Add broth, cover and bring to simmer.  Lower heat and cook 40-50 minutes until mushrooms are very tender.

Remove from heat and let sit 10 minutes.

Add cream, salt, and pepper.  Puree with a stick blender to a coarse puree.  (Small bits of mushroom are good.)

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