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Wild Mushroom Bisque

Created by Chuck,

Description

If 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
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Ingredients

At a glance
Cuisine
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/steps

In 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.

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