This is a rich, flavorful and rustic soup my family just can’t get enough of
Every time we make this I can’t help but think of a rural French country side
There is just something homey and hearty about this soup that I know you will love it too
I use three different mushrooms for this
Shiitakes which hold some texture and give a meaty chew to the soup, cremini mushrooms which are softer and dried porcini which add a great earthy taste
Since the porcini mushrooms are dry you will need to reconstitute them in liquid
So let’s start there
We are using around 1 cup of dried porcinis
Bring about 2 cups of water to a boil and dump in the dried porcinis, remove from the heat and let the mushrooms steep for about 8 minutes
They will yield around a half cup when they are softened in the water
Strain the mushrooms reserving 1/2 cup of the mushroom liquid to add to our stock
Give the mushrooms a chop and set aside
Now let’s start working on the soup
Heat 1 tablespoon of olive oil to a dutch oven or heavy pot over medium heat
We are going to start building flavor in this soup with two of my favorite ingredients
1 large shallot and 4 slices of bacon
Peel and chop the shallot, cut the bacon down the center then then chop as well
Add the shallots and bacon to the pot
I’ll bet you can smell them cooking already!
Let these cook, stirring occasionally for around 6-8 minutes, or until the bacon has rendered down and is browned and crisp
While the shallots and bacon are cooking, let’s prep our mushrooms
We are starting with around 6 ounces of shiitake mushrooms
Remove the stems from the shiitakes as they are very fibrous and not good to eat
You can discard them or use them to flavor stocks
Remove any excess dirt off the caps with a dry paper towel and slice them up and set aside
Next let’s talk about the cremini (also spelled crimini) mushrooms
They are immature portabella mushrooms and can be brown or white
The brown cremini can also be labeled as “baby bellas” by a grocer to make them sound fancy
We are using around 12 ounces
As with the shiitakes you want to wipe off the excess dirt, unlike the shiitakes you can leave these stems on
Slice them up
Add the shiitake, cremini and porcini mushrooms into the pot and sprinkle with kosher salt and ground black pepper
Let these cook 5-6 minutes stirring occasionally
Next we will need 1 cup of dry white wine (like a Chardonnay) and 1/4 cup of flour
Add the white wine to the mushrooms and bring to a boil
Reduce the heat and simmer for 8-10 minutes to allow the alcohol to cook off stirring occasionally
The mushrooms will start to cook down nicely
Sprinkle the 1/4 cup of flour over the mushrooms
Stir this together and allow it to cook for 2-3 minutes to get the flour taste out
Next we are going to need 6 cups of beef stock, the 1/2 cup of reserved porcini liquid and 1 tablespoon of Gravy Master
Click on our link to make Homemade Beef Stock
Add the beef stock to the pot
Add in the porcini liquid and Gravy Master
Stir everyone together, cover and bring to a boil
Reduce the heat to a low simmer and cook 25 minutes
Next we will need 1 cup of heavy cream and around 1 tablespoon of fresh chopped parsley
Add the cream to the soup and stir
Sprinkle with the parsley
Cover and bring to a boil, reduce heat and simmer for 8-10 minutes
Taste and adjust and seasonings
Between the flour we added earlier and the heavy cream the soup should tighten up, however if you want it thicker we can make a roux
Melt 2 tablespoons of butter in a pan
Whisk in 1/4 cup of flour
Cook until bubbly and lightly browned
Whisk a bit of this at a time into the soup until you get your desired thickness
Now this is a hearty, rich and rustic soup so we feel the addition of some brightness just makes it even better
We recommend a garnish of some lemon zest and chopped chives
Sprinkle a little zest and chives on a bowl of hearty soup and serve with some crusty bread!!!
Enjoy!!!
Simply Sundays! ~ Rustic Mushroom Bisque
Ingredients
2 cups of water
1 cup of dried porcini mushrooms
1 tablespoon of olive oil
1 shallot
4 slices of bacon
6 ounces of shiitake mushrooms (stems removed and discarded)
12 ounces of cremini mushrooms
1 cup of dry white wine (like a Chardonnay)
1/4 cup of flour
6 cups of beef stock
1/2 cup of reserved porcini liquid
1 tablespoon of Gravy Master
1 cup of heavy cream
1 tablespoon of fresh chopped parsley
kosher salt
ground black pepper
For the Roux (optional)
2 tablespoons of butter
1/4 cup of flour
For the garnish (optional)
lemon zest
chopped chives
Directions
Bring about 2 cups of water to a boil and dump in 1 cup of dried porcini mushrooms, remove from the heat and let the mushrooms steep for about 8 minutes. Strain the mushrooms reserving 1/2 cup of the mushroom liquid to add to our stock. Give the mushrooms a chop and set aside
Heat 1 tablespoon of olive oil to a dutch oven or heavy pot over medium heat. Peel and chop 1 shallot. Cut 4 slices of bacon down the center then then chop as well. Add the shallots and bacon to the pot. Let these cook, stirring occasionally for around 6-8 minutes, or until the bacon has rendered down and is browned and crisp
Remove the stems from 6 ounces of shiitake mushrooms and discard. Remove any excess dirt off the caps with a dry paper towel and slice them up and set aside. Wipe off any excess dirt from 12 ounces of cremini mushrooms. Slice them up leaving the stems on
Add the shiitake, cremini and porcini mushrooms into the pot and sprinkle with kosher salt and ground black pepper. Let these cook 5-6 minutes stirring occasionally. Add 1 cup of dry white wine (like a Chardonnay) to the mushrooms and bring to a boil, reduce the heat and simmer for 8-10 minutes to allow the alcohol to cook off stirring occasionally
Sprinkle 1/4 cup of flour over the mushrooms. Stir this together and allow it to cook for 2-3 minutes to get the flour taste out. To the pot add 6 cups of beef stock, 1/2 cup of reserved porcini liquid and 1 tablespoon of Gravy Master. Stir everyone together, cover and bring to a boil. Reduce the heat to a low simmer and cook 25 minutes
Add 1 cup of heavy cream to the soup and stir. Sprinkle with 1 tablespoon of fresh chopped parsley. Cover and bring to a boil, reduce heat and simmer for 8-10 minutes. Taste and adjust and seasonings
For the Roux
Melt 2 tablespoons of butter in a pan. Whisk in 1/4 cup of flour. Cook until bubbly and lightly browned. Whisk a bit of this at a time into the soup until you get your desired thickness
Serve in a bowl topped with lemon zest and chopped chives (optional)
Tools used to make this recipe
Anchor Hocking 8 Cup Measuring Cup Glass Batter Bowl with Spout
Lodge Enameled Cast Iron Dutch Oven
Architec Carving Board, Gripperwood
ZELITE INFINITY Chef Knife 8 inch
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