Mushroom Bisque Recipes

Steps:

• Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes. Stir in chicken soup base and flour; cook for 1 to 2 minutes. Pour in water and cream; bring to a simmer, and cook 5 minutes.
• Puree half of the soup in small batches, filling the blender no more than halfway full each time. Return soup puree to pot. Cook on low 10 to 15 minutes. Season with thyme and salt and pepper before serving.

Steps:

• Wash mushrooms and remove stems.
• Slice 6 of the mushroom caps and reserve.
• Discard any dried ends from stems.
• Grind or chop remaining mushroom caps and stems very fine.
• Add chopped mushrooms and chopped onion to broth and simmer for 30 minutes.
• Saute the reserved sliced caps in 1 Tablespoon of the butter and reserve for garnishing.
• Melt remaining butter in a small saucepan, add the flour and stir whisk until blended.
• Meanwhile, bring milk to a boil and add to the butter-flour mixture, stirring vigorosly with the whisk until sauce is smooth and thick.
• Add the cream and stir again.
• Combine the mushroom-broth mixture with the sauce and season to taste with salt, pepper and tabasco sauce.
• Reheat and add sherry just before serving.
• Garnish with reserved sauteed mushrooms.

Steps:

• In a large saucepan, saute the mushrooms, onion and parsley in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. , Transfer to a blender; cover and process until pureed. Return to pan. Stir in sour cream; heat through, stirring occasionally (do not boil).

Steps:

• Heat the olive oil in the soup pot, add onion and leeks and celery, allow to caramelize over medium heat for 10 minutes. Add the salt, garlic and thyme and saute 3 more minutes.
• Add the wine, raise the heat and reduce for 3 minutes. Add the mushrooms and cook them with the onion mixture over medium-low heat for 6 minutes, stirring part way through cooking. Pour in the soaked mushrooms, stock and add tofu. Taste and add more sea salt, if necessary. Lower heat and simmer for 20 minutes.
• Remove thyme branches. Let the soup cool slightly and then puree in the blender to make a smooth creamy soup.
• Garnish with fresh thyme or parsley, Sauteed mushrooms, and a spoonful of tofu sour cream if you are feeling decadent.
• Cover the dried mushrooms with 1 cup hot water and set aside. Heat the olive oil in the soup pot and add the onions to caramelize. When they have turned a deep brown add the remaining vegetables, herbs, garlic, sea salt and saute an additional 3 minutes (add a little liquid if necessary). Add the dried porcini and their soaking liquid plus 9 cups cold water, and bring to a boil. Simmer for 45 minutes uncovered. Strain the stock through a fine mesh colander.
• Use as is or return it to the stove to reduce and intensify the flavor. A general rule of thumb: it takes about 15 minutes at a slow boil to reduce the volume of liquid by one cup. Yield: 6 to 8 cups

Steps:

• Combine the domestic mushrooms, 6 scallions, thyme, Sherry, broth, salt and pepper in a saucepan. Cook over medium-low heat until the mushrooms are barely tender, about 5 minutes.
• Heat the olive oil in a saute pan until hot. Add the shiitake mushrooms and saute over medium-high heat until golden, about 5 minutes. Set aside.
• Combine the mushroom broth and mustard in a food processor or blender. Puree until smooth. Stir in the yogurt and strain. Ladle the soup into individual bowls. Garnish with remaining scallions.

Steps:

• Place tomatoes cut side down in a greased 15x10x1-in. baking pan. Brush with 3 tablespoons oil. Combine garlic, salt, basil, oregano and pepper; sprinkle over tomatoes. Bake, uncovered, at 450° for 20-25 minutes or until edges are well browned. , Cool slightly. Place tomatoes and pan drippings in a blender. Cover and process until blended; process 1 minute longer. , In a large saucepan, saute mushrooms and onion in remaining oil for 5-8 minutes or until tender. Stir in broth, tomato paste, sugar if desired and tomato puree. Bring to a boil. Remove from the heat; stir in cream. Garnish with Parmesan cheese.

Steps:

• in pot add chopped bacon, cook to render fat.
• add onions, garlic and celery, stir until softened.
• add mushrooms, cook until brown, 15 minutes.
• deglaze pan with cognac, add wine and reduce.
• add broth and simmer 30 minutes.
• puree mixture with hand blender or pour into blender in batches.
• return to heat, add cream, salt, pepper, do not boil.

Steps:

• Heat the oil in a large, heavy saucepan. Add the onions and saute until tender, about eight minutes. Add the garlic and chopped mushrooms and saute another few minutes, then stir in the thyme.
• Add the eggplant and stock or water and simmer gently until the eggplant is tender, about 20 minutes. Allow the mixture to cool briefly, then puree in a food processor, a blender or a food mill. Depending on the capacity of your machine, you may have to puree the soup in several batches.
• Return the puree to the saucepan. Add the milk, bring to a simmer and season to taste with salt and pepper. Stir in the sliced mushrooms. Simmer five minutes longer, then serve, garnishing each portion with a sprig of thyme.

Steps:

• In a 6-qt. stockpot, melt butter over medium-high heat. Add mushrooms and green onions; cook and stir 8-10 minutes or until mushrooms begin to brown. Add garlic; cook and stir 1 minute longer., Stir in flour and paprika; cook and stir until well coated. Gradually stir in broth; bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring often. Gradually stir in cream and shrimp; cook 5 minutes longer or until shrimp turn pink. Sprinkle with parsley.