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Mushroom Bisque

Recipe information

  • Yield

    serves 4

Ingredients

1 tablespoon extra-virgin olive oil (EVOO) (once around the pan)
2 tablespoons unsalted butter, plus more for buttering the bread
1 pound cremini (baby portobello) mushrooms, brushed clean and chopped
1 tablespoon fresh thyme leaves, chopped (from 4 sprigs)
1 large onion, chopped
3 garlic cloves, chopped
Salt and freshly ground black pepper
1/4 cup cognac
3 cups chicken stock or broth
1/2 cup heavy cream
A few dashes of hot sauce, such as Tabasco
3 slices toasting bread
1/4 cup fresh flat-leaf parsley leaves, chopped, or 3 tablespoons chopped fresh chives

Preparation

  1. Step 1

    Preheat a large soup pot over high heat with the EVOO and the butter. Add the mushrooms and thyme and cook for 6 to 7 minutes. Add the onions, garlic, salt, and pepper and continue to cook for 5 more minutes. Add the cognac, stir for 1 minute, then add 1/2 cup of the chicken stock and cook for 1 minute more.

    Step 2

    Transfer the mushrooms and the liquid to a blender or food processor and puree until really smooth. Return the puree to the soup pot and add the remaining 2 1/2 cups of stock and the cream. Add a few dashes of hot sauce and bring up to a simmer, then cook for 5 more minutes.

    Step 3

    Toast the bread dark and extra crisp. Butter the toast and cut it into very small cubes. Ladle the soup into 4 bowls and top with croutons and parsley or chives.

Rachael Ray 365: No Repeats
TagsSoupSoup/StewBisqueFrenchEuropeanPortobello MushroomMushroomVegetableOnionRoot VegetableStarterDinnerNut FreeVegetarian30 Minutes or LessOne-Pot MealsSimmerBlenderFood ProcessorCookbooks
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