The whole summer here has been mild, but Monday was just dreary, unseasonably cool and rainy. At first I felt a bit put out, but then realized that the weather set the perfect tone for some soup! I happened to have a few different varieties of wild mushrooms in the fridge and some organic heavy cream, along with a well stocked pantry, so a bisque was inevitable. However, there wasn't enough cream! I ended up improvising and making a roux to thicken the soup instead of just cream. Lower in fat, but it turned out really tasty!
Wild Mushroom Bisque
- 1 pound assorted, cultivated wild mushrooms (I used oyster, cremini, shitake, and portobella)
- one white onion
- 4 cups vegetable stock or broth plus 1/2 cup water
- 1/4 c dry white wine
- 1 bay leaf
- 4 tbsp butter + 1 tbsp
- 1/4 cup flour
- 1/3 c heavy cream (or half and half)
- salt and pepper
- 1/2 tbsp fresh thyme leaves
- add the 1 tbsp butter, 1/2 of the stock, wine, and 1/2 cup water, and bay leaf in a large pot and bring to boil.
- meanwhile, wash the mushrooms and pat dry. chop the mushrooms and onions somewhat finely. (see picture)
- add the onions and mushrooms to the boiling stock and simmer uncovered for about 30 minutes.
- after about a half hour, add the rest of the stock, cover the mushroom mixture, remove bay leaf, raise heat and continue to simmer another 15 minutes.
- meanwhile, melt remaining 4 tbsp butter in another in another large pot and add the flour. stir constantly until flour is fragrant and light brown, about 2 minutes. whisk in the cream until well blended. add the mushrooms and broth cupful by cupful, whisking constantly to avoid lumps. season with salt, fresh ground pepper, and thyme.