French Mushroom Bisque Recipes

MOREL MUSHROOM BISQUE

Steps:

• Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes. Stir in chicken soup base and flour; cook for 1 to 2 minutes. Pour in water and cream; bring to a simmer, and cook 5 minutes.
• Puree half of the soup in small batches, filling the blender no more than halfway full each time. Return soup puree to pot. Cook on low 10 to 15 minutes. Season with thyme and salt and pepper before serving.

FRENCH MUSHROOM SOUP

Steps:

• Cook onions in 4 tablespoons butter in a large stockpot over medium heat until soft, 4 to 5 minutes. Stir in flour and cook over low heat for 4 minutes without browning. Add the stock, blending it completely with the flour. Add the parsley, bay leaf, and thyme, and simmer for 20 minutes. Strain into a second pot.
• In a large skillet, heat remaining 4 tablespoons butter over medium heat. Add the cremini mushrooms and season with salt. Cook until softened, and then add the shiitake and oyster mushrooms. Season with salt and lemon juice and cook until mushrooms are deep golden brown, 8 to 10 minutes.
• Reheat stock mixture to a simmer. Whisk the egg yolks and cream until blended. While whisking, slowly add a cupful of the hot soup into the cream mixture and add back to the soup and heat to just below a simmer (if the soup simmers, the yolks will curdle). Add the cooked mushroom mixture and stir to combine. Serve garnished with parsley.

MUSHROOM BISQUE

Steps:

• In a large saucepan, saute the mushrooms, onion and parsley in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. , Transfer to a blender; cover and process until pureed. Return to pan. Stir in sour cream; heat through, stirring occasionally (do not boil).

MUSHROOM BISQUE

Steps:

• Wash mushrooms and remove stems.
• Slice 6 of the mushroom caps and reserve.
• Discard any dried ends from stems.
• Grind or chop remaining mushroom caps and stems very fine.
• Add chopped mushrooms and chopped onion to broth and simmer for 30 minutes.
• Saute the reserved sliced caps in 1 Tablespoon of the butter and reserve for garnishing.
• Melt remaining butter in a small saucepan, add the flour and stir whisk until blended.
• Meanwhile, bring milk to a boil and add to the butter-flour mixture, stirring vigorosly with the whisk until sauce is smooth and thick.
• Add the cream and stir again.
• Combine the mushroom-broth mixture with the sauce and season to taste with salt, pepper and tabasco sauce.
• Reheat and add sherry just before serving.
• Garnish with reserved sauteed mushrooms.

MUSHROOM BISQUE

Steps:

• In a 2-quart pot, bring chicken broth to a boil. Add mushrooms and onions and bring back to a simmer. Reduce heat to a slow simmer and cover for at least 1 hour.
• Roux:
• In a separate large pot, melt the butter, then add the flour. Whisk until evenly incorporated. Continue to whisk while slowly adding half-and-half to the roux. Add bay leaf and stir constantly until the sauce is thickened and smooth. Remove the bay leaf and discard.
• Add the mushroom broth to the roux and stir until evenly incorporated. Season with salt, pepper and hot sauce, to taste. Serve immediately.

MUSHROOM BISQUE

Steps:

• in pot add chopped bacon, cook to render fat.
• add onions, garlic and celery, stir until softened.
• add mushrooms, cook until brown, 15 minutes.
• deglaze pan with cognac, add wine and reduce.
• add broth and simmer 30 minutes.
• puree mixture with hand blender or pour into blender in batches.
• return to heat, add cream, salt, pepper, do not boil.