Sunday, February 5, 2017

Creamy three-mushroom bisque with buttery garlic croutons

My husband asked recently about a mushroom soup, so when I was at the grocery store recently I picked up a big package each of sliced baby portabellas and sliced white button mushrooms.    This their story.  

1st, starting yesterday, roast a chicken and make stock overnight from the bones.     WHAT?   You didn't want to roast a chicken just to make mushroom soup?   Ok.  In that case you'll need about 1.5 quarts of chicken or veggie broth.   

Rinse the mushrooms well, while your soup pot or dutch oven heats with a turn of olive oil.     Add the mushrooms, cover and let them cook down.    Stir once in a while.     

Meanwhile crush up a good handful of a more flavorful dried mushroom into some hot stock.   I had dried porcinis on hand, but there are lots of different ones available.   

Once the mushrooms are cooked, pull out a cup or so into a bowl (for garnish) and in the pot with the remaining mushrooms add about 1 1/2 quarts of chicken broth, some dried onion (or sautee a chopped fresh one), some garlic powder, thyme, ground black pepper, nutmeg and about a cup of white wine.    A dash or two of Worcestershire sauce is good too.     Let it all simmer for 30-60 minutes.  

Then use your immersion blender to puree well, taste to see if you need more salt, then add about a cup of half and half or cream.      (No immersion blender?   Food processor or blender will also work, but be careful with hot soup and it takes up more room in the dishwasher)

Serve  garnished with croutons and the reserved mushrooms.  

Goat cheese (chevre), more cream, cream fraiche, bread crumbs ... all other good garnish choices! 

Happy Souper Bowl Day

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