Wild Mushroom Bisque With Shrimp Recipes

WILD MUSHROOM BISQUE WITH SHRIMP

Steps:

• In a large, deep skillet over medium heat, saute the onion in the olive oil until tender, about minutes. Add all of the mushrooms, toss well, and reduce heat to low.
• Add the mushroom broth, cover and simmer for 40 minutes. Stir in the bread crumbs and remove from heat.
• Puree the mixture in a food processor or blender. Season to taste with salt and pepper and return to low heat until hot.
• Ladle soup into bowls. Garnish each bowl with shrimp pieces arranged in a circle. Sprinkle scallions over the shrimp. Serve immediately.

MUSHROOM SHRIMP BISQUE

Steps:

• In a 6-qt. stockpot, melt butter over medium-high heat. Add mushrooms and green onions; cook and stir 8-10 minutes or until mushrooms begin to brown. Add garlic; cook and stir 1 minute longer., Stir in flour and paprika; cook and stir until well coated. Gradually stir in broth; bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring often. Gradually stir in cream and shrimp; cook 5 minutes longer or until shrimp turn pink. Sprinkle with parsley.

WILD MUSHROOM BISQUE

Steps:

• Heat the olive oil in the soup pot, add onion and leeks and celery, allow to caramelize over medium heat for 10 minutes. Add the salt, garlic and thyme and saute 3 more minutes.
• Add the wine, raise the heat and reduce for 3 minutes. Add the mushrooms and cook them with the onion mixture over medium-low heat for 6 minutes, stirring part way through cooking. Pour in the soaked mushrooms, stock and add tofu. Taste and add more sea salt, if necessary. Lower heat and simmer for 20 minutes.
• Remove thyme branches. Let the soup cool slightly and then puree in the blender to make a smooth creamy soup.
• Garnish with fresh thyme or parsley, Sauteed mushrooms, and a spoonful of tofu sour cream if you are feeling decadent.
• Cover the dried mushrooms with 1 cup hot water and set aside. Heat the olive oil in the soup pot and add the onions to caramelize. When they have turned a deep brown add the remaining vegetables, herbs, garlic, sea salt and saute an additional 3 minutes (add a little liquid if necessary). Add the dried porcini and their soaking liquid plus 9 cups cold water, and bring to a boil. Simmer for 45 minutes uncovered. Strain the stock through a fine mesh colander.
• Use as is or return it to the stove to reduce and intensify the flavor. A general rule of thumb: it takes about 15 minutes at a slow boil to reduce the volume of liquid by one cup. Yield: 6 to 8 cups

WILD MUSHROOM BISQUE

Steps:

• Soak dried mushrooms in warm water until softened, 20 to 30 minutes.
• Drain mushrooms, reserving soaking liquid. Rinse mushrooms and squeeze dry. Chop coarsely, discarding any tough stems. Strain soaking liquid through coffee fileter and reserve.
• Melt butter in heavy large saucepan over medium heat. Add shallots and cook until soft, stirring occasionally, about 3 minutes. Add dried and fresh mushrooms, salt and nutmeg. Cook until almost most of liquid evaporates, stirring occasionally, 6 to 8 minutes. Add flour and stir 3 minutes. Whisk in stock and 2-1/2 cups mushrooms soakig liquid. Bring to boil, whisking constantly. Reduce heat and boil gently until soup thickens slightly, skimming surface occasionally, 40 minutes.
• Whisk 1/2 cup cream into soup. Simmer 5 minutes; degrease if necessary. If desired, thin soup with any remaining mushroom soaking liquid and more cream. Season with salt and pepper. Sprinkle with chives and serve.

WILD MUSHROOM BISQUE

Steps:

• In a soup pot, sweat the onions, mushrooms and leeks in butter on medium heat until translucent.
• Add flour and cook until tan and nutty smelling.
• Add chicken stock; simmer for 1 hour on low heat.
• If desired, reserve 1 scoop of mushrooms to garnish soup with.
• 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.
• Add cream, half and half and the remaining 3 tablespoons butter to finish.
• Add fresh salt and pepper to taste.
• Stir well and heat thoroughly.
• Garnish with reserved mushrooms, chopped fresh chives and drizzle with lemon-infused olive oil (optional).

WILD MUSHROOM BISQUE

Steps:

• Soak porcini in warm water until soft, about 20 minutes. Drain, squeeze gently, chop coarsely, and set aside.
• In a large saucepan over low heat, melt butter. Add oil, shallots, garlic, onion, and leeks; cook until soft, about 20 minutes.
• Add all mushrooms except porcini and cook for 5 to 10 minutes, until slightly soft. Season lightly and add leaves of 1 thyme sprig. Add turnips, apple, and bay leaf and cover with stock (you may not use it all). Simmer for 30 minutes, adding porcini in the last 10. Remove from heat.
• Remove bay leaf and puree soup in a food processor in small batches. Place in a clean pot and reheat gently.
• Add Madeira, cream, and remaining thyme leaves. Add more stock if soup is too thick. Adjust salt and pepper to taste. Serve in warm bowls with a dollop of creme fraiche and a sprinkling of chives.

WILD MUSHROOM BISQUE

Steps:

• Make a mushroom stock by sautéing the mushrooms, onions, leeks, and garlic in ½ lb butter over medium heat for 5-7 minutes.
• Add chicken stock, parsley stems, thyme, black pepper and bay leaves and simmer over medium heat for 1.5 hours.
• Let 1 lb butter stand at room temperature until soft and then mix butter with 1 lb flour to make a Buerre Manie.
• Strain the mushroom stock after 1 ½ hours cooking time, press on the ingredients to get all the juices and flavor out.
• In a large pot combine the mushroom stock and cream, and bring to a simmer.
• Add the Buerre Manie a little at a time to thicken the soup, this should be done off the heat.
• Add about ¾ of the flour mixture, blending very well.
• Return to the heat and slowly bring to a simmer and cook for 15 minutes, stirring occasionally.
• If the soup needs to be thicker add a little more of the Buerre Manie to adjust.
• Add Cognac and Madeira to finish.
• Sauté 2 lbs crabmeat in 3 oz butter and add to the soup.
• Sauté the 1 lb of Shiitake mushrooms in 3 oz butter and add to the soup.
• Serve to 20 very happy people!