Sherried Mushroom Bisque Recipes

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:

• In a 2-quart pot, bring chicken broth to a boil. Add mushrooms and onions and bring back to a simmer. Reduce heat to a slow simmer and cover for at least 1 hour.
• Roux:
• In a separate large pot, melt the butter, then add the flour. Whisk until evenly incorporated. Continue to whisk while slowly adding half-and-half to the roux. Add bay leaf and stir constantly until the sauce is thickened and smooth. Remove the bay leaf and discard.
• Add the mushroom broth to the roux and stir until evenly incorporated. Season with salt, pepper and hot sauce, to taste. Serve immediately.

Steps:

• Melt butter in large saucepan over medium-high heat. Add onion cook and stir 3 to 5 minutes or until tender. Increase heat to high. Add mushrooms and sherry cook and stir 3 to 5 minutes or until liquid is reduced by half. Stir in broth bring to a boil. Add cheese, half-and-half, potato flakes, salt and pepper cook and stir just until cheese is melted and mixture is thoroughly heated, reducing heat if necessary. DO NOT BOIL.Garnish each serving with chives or croutons.Nutrition Per Serving (1 cup): Calories 370 Protein 109 Carbohydrate 21g Fat 27g Sodium 1010mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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.

Steps:

• Melt 6 tablespoons butter in large pot over medium-high heat. Add celery, shallots, onion and garlic and sauté until onion is translucent, about 8 minutes. Add all mushrooms and sauté until beginning to soften, about 4 minutes. Add white wine and Sherry. Boil until liquid is reduced to glaze, about 6 minutes.
• Mix remaining 2 tablespoons butter and 1/4 cup flour in small bowl until smooth paste forms. Add flour paste to mushroom mixture in pot; stir until mixture melts and coats vegetables. Gradually mix in stock. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until mushrooms are tender, stirring often, about 10 minutes. Stir in cream. Season with salt and pepper.
• Working in batches, puree soup in blender or processor until smooth. Return soup to pot. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.) Ladle soup into bowls and serve.

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:

• Melt butter in large saucepan over medium-low heat.
• Add onion and celery, cover and cook until transparent, about 10 minutes.
• Stir in mushrooms and cook until softened, about 6 minutes.
• Add potato,water, thyme and pepper.
• Increase heat and simmer until potato is very soft, about 15 minutes.
• Puree mixture in processor or blender until smooth, stopping to scrape down sides of container.
• Return mixture to saucepan; add milk, cream, sherry and soy sauce.
• Heat through; do not boil.
• Ladle into bowls and garnish with sour cream.
• Serve immediately.

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.