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Creamy Mushroom Bisque
A rich and creamy soup made of cremini and white button mushrooms and finished with heavy cream.
servings: 4
total time: 1 hour 45 minutes
recipe by: Rae
Ingredients
- 1 pound white button mushrooms
- 1 pound cremini mushrooms
- 1 tsp kosher salt
- 1 yellow onion, finely diced
- 2 TBSP peanut oil
- 1/4 tsp dried thyme
- 1/4 tsp black pepper
- 2 TBSP sherry
- 2 large egg yolks
- 7 1/2 cups water
- 1 tsp white vinegar
- 1 cup heavy cream
- chives, finely chopped for garnish
Directions
- Trim the mushrooms and toss with salt in a microwave safe bowl and cook in the microwave for 12 minutes, stirring every four minutes. Strain mushrooms and save liquid from bowl.
- Heat the oil in a dutch oven over medium high heat and caramelize the mushrooms, about 12 minutes, stirring often.
- Add the thyme, onion and pepper and cook over medium heat until onions are translucent.
- Add the sherry and cook until evaporated then add the chicken broth, water and leftover juices from the microwave bowl. Bring to a boil, reduce heat and simmer for about 50 minutes.
- In batches, puree the soup in a blender, at least 1 minute per batch and return the pureed soup back into the dutch oven.
- In a separate bowl whisk together the egg yolks and 3/4 cup of the heavy cream. Slowly whisk in 1 cup of the soup into the bowl with the egg yolks and cream.
- Whisk the egg mixture into the soup in the dutch oven and simmer over low heat for about 5 minutes stirring often.
- Place soup in bowls and garnish with the scallions and drizzle with remaining heavy cream.
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