Sunday, January 30, 2011

Wild Mushroom Bisque/Soup

Kid Rating:  2 out of 3 like it
Do Again?:  Yes

What is the difference between a soup and a bisque?  A bisque is a soup, but it is thick with (traditionally) a fish stock and pureed. The definition has been blurred in modern cooking and any stock seems to be used.  You can read more about it HERE.

This recipe doesn't call for pureeing, so maybe it's more of a chowder.  It didn't turn out super thick, either, so maybe it's just a soup.

But it's gooooood.

The first time I tried Wild Mushroom Bisque was last year at Cafe Zupa's.  I was in heaven.  But, it was expensive.  So, I went on a quest for a homemade variation.  I did, but it's just about as expensive and more if you use the full amount of porcini mushrooms.

I based the recipe from HERE.

(About 10 oz of mushrooms)=
0.5 oz dried porcini mushrooms (unless you are lucky enough to find fresh)
4 oz fresh shitake mushrooms
5.5 oz fresh crimini mushrooms
3 cups hot water
4 T butter
1/4 onion, chopped
1 tsp kosher salt
1/4 tsp nutmeg
3 T all-purpose flour
3 cups turkey stock (I had some left from Thanksgiving in my freezer; you can use chicken or try vegetable stock, beef stock)
1/2 cup whipping cream
1/4 tsp pepper

(Plus flour).
Boil the 3 cups of water.  Set aside and add the dried porcini mushrooms.  Let them soak for 20-30 minutes or until you run errands and pick up your 5 year old from school and get back an hour later
The original recipe actually called for
2 oz of dried porcinis -- that would have been
4 bags at $6 per bag = $24 YIKES!
So, I only splurged for one bag this time and may
leave them completely out next time.
(The bag smelled so good).
Drain the porcinis and reserve the liquid to add later on.


Rinse mushrooms and chop away!

Next time, I'm going to add more onions.
Melt butter, then add onions.  Cook over medium heat for about 3 minutes.


Add mushrooms, salt, pepper, and nutmeg.
Cook until most of the liquid (from mushrooms) evaporate -- about 6-8 minutes, stir occasionally.


Add the 3 T of flour and stir 3 minutes.
The mushrooms will stick together.
Keep stirring.
Whisk in stock and reserved liquid from dried porcini.
Bring to boil and whisk constantly.
Reduce heat to boil gently for 40 min., stir occasionally.

Original recipe says to skim surface occasionally.
I didn't.  I just stirred.  It was fine.
Whisk in the cream.  Simmer 5 minutes.  Serve.

Family Review:
Hubby:  Still out of town, but I think he would have liked it.
11 y.o. - He's chowing away, slurp, slurp, slurp, not saying a word to anyone.  I asked if he liked it.  "I dunno," he says.  Then he finished the last drop.  I think he liked it.  At least he'll eat it.
9 y.o. - "Smells good."  "Mmmm.  This is good!"  She asked for left-overs the next day.
5 y.o. - Tried one bite.  Refused more.
Me - Loved it.  I did add a little more salt to my bowl.  The homemade stock wasn't salted, so the batch was overall less salty.  The kids liked it as was, though.
My neighbor whom I invited over for lunch - she really liked it.

{2-12-11 -- Here's a helpful link from Healthy Mom's Kitchen for some basic mushroom info... click HERE.}

2 comments:

  1. That sounds good. I love the way you write recipes, especially when you write about returning an hour later from your errands. That was funny!

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  2. The soup was delicious!! As soon as I walked in the house, there was this wonderful aroma. The soup was filling too. Thanks for having me over, Gina.

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