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Home  Recipe Collection Cuisine French Wild Mushroom Bisque Wild Mushroom Bisque
Created by Chuck,
DescriptionIf you are a mushroom fan like I am, try this creamy, intense mushroom soup. It's heavenly! I got this recipe from Chef Angela Beale at The Deerpark Restaurant, The Biltmore Estate, Asheville, NC
    IngredientsAt a glance
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Course/Meal
Main Ingredient
Cooking Method
Difficulty
Serves
6
3 tablespoons butter
32 ounces wild mushrooms- shitake, crimini, baby bella or button (or better yet - a mixture of several kinds) 1 large onion, rough cut 1 leek, cleaned and rough cut 2 1/2 cups chicken stock 1/2 cup heavy cream 1 ounce flour salt and pepper, to taste 3 tablespoons butter fresh thyme, to taste Methods/stepsIn a soup pot, sweat onions, mushrooms and leeks in butter until translucent. Add flour and cook until tan and nutty smelling. Add chicken stock, simmer 1 hour. Puree soup in a blender and return to soup pot. Add cream and fresh thyme to taste. Season to taste with salt and pepper. Reviews |
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