Mushroom Bisque

This recipe for Mushroom Bisque makes a soup that is filling without being heavy or too spicy, which means it is good year round. Recently, when sliced brown mushrooms were on sale, I stocked up and made this Bisque, which we enjoyed for several meals. Many recipes for mushroom soup call for a blend of exotic types, but this recipe does fine with anything except white mushrooms.

With the mushrooms in hand, the rest of the ingredients are fairly common. Since mushrooms are bland, the seasoning comes from the assortment of ingredients: garlic, ginger, and thyme, with a dash each of sherry, soy, and lemon juice. The “Finishing” can be done at the same time as the soup is made, regardless of when it will be served.

Ingredients

1 Tbsp olive oil

1 cup sliced onion

1 heaping tsp chopped garlic

1 Tbsp chopped ginger

4 cups sliced fresh mushroom

½ tsp thyme, fresh or dried

4 cups chicken stock

1 cup water

2 cups milk, low-fat or regular

salt and pepper to taste

1 tsp lemon juice

1 Tbsp soy sauce

1 Tbsp sherry

To Finish

1 Tbsp butter

1 ½ cups thinly sliced mushrooms

1 Tbsp chopped chives

Directions

1. Heat 1 Tbsp olive oil in soup pot. Add onions, garlic and ginger. Cook until soft.
2. Add mushrooms and thyme. Sauté until mushrooms are slightly brown.
3. Add stock, water, lemon juice, soy sauce, sherry and salt and pepper. Cook on medium heat for about 30 minutes.
4. Purée and add milk.

To Finish

Heat 1 Tbsp butter in frying pan. Add 1 ½ cups thinly sliced mushrooms and sauté over high heat until mushrooms are just browning. Add browned mushrooms and chopped chives.