mushroom bisque

growing up, mom always made whatever we wanted for dinner on our birthday. every since i can remember, i wanted mushroom soup. not soup from a can, but homemade. and only once each year did my mom make it.

ever since my sophomore year of college, i've made this soup only once each year. and every year it gets better.

last year, i sliced all the mushrooms, about 1/4" thick. it's too much. too chunky. too awkward to eat with a spoon. so this time, i sliced them into 1/4" slices and then cut each slice into thirds. perfect.

and i finally got to use my dried bay leaves. this summer we planted a bay laurel tree. and i remembered before winter to pick a bunch and dry them for about a month. also perfect.

what worked
  • this is my all time favorite soup ever. it's perfect. oh and cutting the mushrooms smaller this time was much better.

what didn't: some of the things i've tried and haven't been so good
  • make sure to cut the mushrooms into small enough pieces to fit on a spoon. otherwise, it's awkward to eat
  • always always always add the basil and thyme. they truly make it.
  • and don't skip the worcestershire and hot pepper at the end. they also make it.

i don't know where the recipe came from. i have it in an old email my mom typed up in 2001.

mushroom bisque
time start to finish: 1.5 hours, 4 hearty servings

4.5 cups chicken stock or broth
1/3 cup butter
1 small onion, finely chopped
2 celery stalks, finely chopped
6 tablespoons all purpose flour
1/2 teaspoon dried thyme, crumbled (do not use the powder stuff)
1/2 teaspoon dried basil, crumbled (do not substitute fresh)
1/2 cup dry Sherry
3 bay leaves
1 1/4 pounds mushrooms, sliced, chopped, whatever size you want them
1 cup heavy cream
1 tablespoon lemon juice
1 1/4 teaspoons salt
1/4 teaspoon ground pepper
1/4 teaspoon worcestershire sauce
1/8 teaspoon hot sauce (i used tobasco)

  1. bring stock to a boil in a heavy saucepan. cover and set aside.
  2. melt butter in a heavy saucepan over medium heat. add onion and celery and cook until translucent, about 5 minutes.
  3. add flour, thyme, and basil and stir for 4 minutes.
  4. whisk in Sherry. whisk in hot stock and bay leaves and bring to a boil. continuously whisk until it boils - otherwise the flour may clump and burn.
  5. reduce heat and simmer 3 minutes, whisking constantly.
  6. add mushrooms, cover, and cook 20 minutes, stirring occasionally.
  7. add remaining ingredients and simmer until slightly thickened, 10 minutes.

1 comment:

  1. As the german summer 2012 feels like autumn I am sold on this soup. I love mushrooms and prepared in that way the are amazing!


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