WILD MUSHROOM BISQUE
Any combination of wild mushrooms can be used in this smooth, creamy soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 2 quarts
Number Of Ingredients 23
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.
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Tara Graham
[email protected]This is my new favorite soup recipe. It's so easy to make, and it's always a crowd-pleaser.
Paskaline Moleka
[email protected]I've made this soup several times now, and it's always a hit. It's a great way to use up leftover mushrooms.
Newar Joc
[email protected]This soup is a bit pricey to make, but it's worth it. The flavors are amazing, and it's a really special dish.
Arlene Allison
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this soup. The flavors are very well-balanced, and the soup is very creamy and smooth.
Ig Verxcy
[email protected]I made this soup in my slow cooker, and it turned out perfectly. The flavors had time to meld together, and the soup was so rich and flavorful.
Adams Anas
[email protected]My kids loved this soup! They said it was the best soup I've ever made. I'll definitely be making it again soon.
Jerome Chinsamy
[email protected]This soup is so easy to make, and it's perfect for a weeknight meal. I served it with a side of crusty bread and a salad, and it was a delicious and satisfying meal.
Presella Charlery
[email protected]I used a mix of wild mushrooms, including chanterelles, morels, and oyster mushrooms. The flavor was incredible!
Robert E Ramer Iv
[email protected]I added some chopped bacon to the soup for a smoky flavor, and it was amazing! This soup is definitely a keeper.
Humd Ullah
[email protected]This is the best wild mushroom bisque I've ever had, and I'm a big fan of mushroom soup. The flavors are complex and delicious, and the texture is smooth and creamy. I highly recommend this recipe!
Noris Santos
[email protected]I made this soup for a dinner party and it was a huge hit! Everyone loved the creamy texture and the rich mushroom flavor. I will definitely be making this soup again.
Elysha Kumari
[email protected]Creamy and earthy, this wild mushroom bisque is the perfect comfort food. The flavors are rich and well-balanced, and the texture is velvety smooth. I highly recommend this recipe!