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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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Source: Adapted from original recipe from: Chef Angela Beale at The Deerpark Restaurant This is an elegant bisque that is a must for any soup lovers. Also great for something fun and different at dinner parties. The recipe is actually quite easy and you will be impressed with the results! Ingredients:
6 tablespoons butter (to saute) |
3 tablespoons butter (to finish) |
1 large onion, chopped |
1 leek, cleaned and chopped |
32 ounces wild mushrooms (mixture of ( shitake, crimini, baby bella, button,, and portabella) |
4 tablespoons flour |
3 1/2 cups chicken stock |
1 cup heavy cream |
1 cup half-and-half |
salt and pepper, to taste |
4 teaspoons fresh chives, chopped (optional) |
4 teaspoons lemon-infused olive oil (optional) |
Directions:
1. In a soup pot, sweat the onions, mushrooms and leeks in butter on medium heat until translucent.
2. Add flour and cook until tan and nutty smelling.
3. Add chicken stock; simmer for 1 hour on low heat.
4. If desired, reserve 1 scoop of mushrooms to garnish soup with.
5. Puree soup in a blender and return to soup pot. An immersion blender can be used to puree the soup in the soup pot itself.
6. Add cream, half and half and the remaining 3 tablespoons butter to finish.
7. Add fresh salt and pepper to taste.
8. Stir well and heat thoroughly.
9. Garnish with reserved mushrooms, chopped fresh chives and drizzle with lemon-infused olive oil (optional).
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