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Creamy Mushroom Bisque

A rich and creamy mushroom soup made of cremini and white button mushrooms then garnished with chives and heavy cream.

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20 people Yepped this recipe

servings: 4

total time: 1 hour 45 minutes

added on 09/21/2016

recipe by: Rae

INGREDIENTS

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Trim the mushrooms then toss them with salt in a microwave safe bowl.
Cook the mushrooms in the microwave for 12 minutes, stirring every 4 minutes.
Strain the mushrooms and save liquid from bowl and set aside.
Heat the oil in a Dutch oven over medium-high heat and cook the mushrooms, about 12 minutes, stirring often.
Add the onion, thyme, onion and black pepper and cook over medium heat until onions are translucent, about 5 minutes.
Add the sherry and cook until evaporated then add the chicken broth, water and leftover mushroom liquid from the microwave bowl and bring to a boil.
Reduce the heat then simmer over medium-low heat, stirring occasionally, for about 50 minutes.
Use an immersion blender, or a stand blender in batches, to puree the soup.
In a separate bowl whisk together the egg yolks and 3/4 cup of the heavy cream.
Slowly whisk 1 cup of the soup into the bowl with the egg yolks and cream.
Whisk the egg mixture into the soup and simmer over low heat for about 5 minutes, stirring often.
Season the soup with salt & pepper to taste then serve the soup in bowls garnished with chives and a drizzle of heavy cream.