Triple Mushroom Bisque

Shiitake + Button + Portobello mushrooms

 

 

 

 

 

 

 

Triple Mushroom Bisque

Yield: 6-8

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 large leek, washed and thinly sliced
  • 1 large shallot, minced
  • 2 cloves garlic, minced
  • 8 ounces button mushrooms, stemmed and sliced
  • 4 ounces shiitake mushrooms, sliced
  • 2 large portobello mushrooms, stemmed and sliced
  • ¼ cup unbleached all-purpose flour
  • 3 cups vegetable stock
  • 1 cup cream
  • 4 ounces brie, rind removed and cut into 1-inch pieces
  • 6 sprigs thyme
  • ¼ teaspoon ground nutmeg
  • ¼ cup dry sherry
  • juice of 1 lemon
  • salt and pepper to taste

Instructions

  1. In a large Dutch oven, heat butter and olive oil over medium heat.
  2. Sauté the leeks and shallots until tender. Add garlic.
  3. Stir in mushrooms and sauté for another minute.
  4. Add the flour and stir to coat the vegetables.
  5. Pour in the stock and bring to a boil. Continue to stir until the mixture thickens. Lower to a simmer and cook uncovered for 20 minutes.
  6. Add cream, brie, thyme, and nutmeg. Simmer for 5 minutes.
  7. Stir in the sherry and lemon juice.
  8. Season with salt and pepper.
http://www.christyvega.com/eat/mushroom-bisque/