Directions: |
Directions:Clean mushrooms by removing stems and rubbing caps with a damp paper towel. Take a teaspoon and clean out the gills from inside the mushrooms. Roughly chop all mushrooms, reserving a quarter of the mushrooms in a bowl to the side.
In a large pot over medium heat, melt butter and add olive oil and the remaining three-quarters of the mushrooms. Mushrooms will cook down but release water as they cook. Sprinkle generously with salt to draw out moisture from the mushrooms. While that is cooking down, peel and finely chop a medium shallot and add to the pot. Once all water has been cooked out, add dry or very dry sherry and reduce. This should take no more than five minutes.
Once almost all liquid has cooked off add the stock (chicken or vegetable is fine), heavy cream and milk. Let simmer for 10 minutes.
Add in all dry spices: salt, black pepper, white pepper, thyme, and onion powder.
Soup will slightly thicken as it simmers, but adding a slurry will give the soup a richer consistency.
Slurry (used as a thickening agent):
Combine equal parts corn starch and cold water, mix thoroughly and add to soup. Continue to cook over low heat to cook off the corn starch and soup will gradually thicken.
Take an immersion blender and pulse the soup until all large pieces of mushrooms have been broken down and soup has a dark beige color. For a smoother soup, traditional blenders work fine as well.
Add the mushrooms that were reserved prior to cooking and let them cook down. Finely chop fresh sage leaves (less is more!) and combine evenly. Add salt and/or pepper to taste and enjoy! |
This recipe for Mushroom Bisque is from