Portabella Mushroom Bisque Recipes

20 WAYS TO COOK WITH PORTOBELLO MUSHROOMS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a mushroom recipe in 30 minutes or less!

PORTABELLA MUSHROOM SOUP

Steps:

• Saute the leeks and onions in butter in a large pot over medium heat, stirring constantly, until tender; about 2-3 minutes.
• Lower heat, add the mushrooms, and cook about 10 minutes longer, covered, stirring occasionally.
• Raise heat to medium, stir in the flour, and cook for 2-3 minutes, then add the thyme, bay leaf, broth, salt, sugar, and pepper.
• Simmer, partially covered, for about 10 minutes.
• Cool the soup slightly; discard the bay leaf; then puree the soup in batches in a blender or food processor.
• Return the pureed soup to the pan and add the cream.
• Cook over low heat until just heated through, but do not boil.
• Adjust seasonings if necessary, and serve garnished with parsley.

PORTABELLA MUSHROOM BISQUE

Steps:

• Melt the butter over medium heat.
• Sweat both the onions in the butter by tossing them in the pan, adding a pinch of salt and pepper, and moving them around until translucent (about 10 minutes).
• Increase heat to medium high and add the portabello mushrooms, sautéing until soft (3-5 minutes).
• Mix sugar and thyme with wine and broth, and pour into the pot. Scrape the bottom of the pot with a wooden spoon to deglaze.
• Pour the contents of the pot into a food processor, and blend until smooth.
• Put the mixture back into the pot, pour in the heavy cream, and simmer until ready to serve. Garnish with parsley.

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:

• Melt butter in large saucepan over medium-low heat.
• Add onion and celery, cover and cook until transparent, about 10 minutes.
• Stir in mushrooms and cook until softened, about 6 minutes.
• Add potato,water, thyme and pepper.
• Increase heat and simmer until potato is very soft, about 15 minutes.
• Puree mixture in processor or blender until smooth, stopping to scrape down sides of container.
• Return mixture to saucepan; add milk, cream, sherry and soy sauce.
• Heat through; do not boil.
• Ladle into bowls and garnish with sour cream.
• Serve immediately.

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:

• 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.