soup essentials: bacon/mushroom bisque

How To Make soup essentials: bacon/mushroom bisque

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  1

  PREP/PREPARE
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  2

  Gather your ingredients. (mise en place).
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  3

  Add the bacon to a sauté pan over medium heat.
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  4

  Cook until the bacon has begun to crisp.
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  5

  Remove from the pan with a slotted spoon, and reserve.
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  6

  Add the mushrooms to a food processor, fitted with an S-blade.
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  7

  Pulse the mushrooms until finely chopped, and then reserve.
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  8

  Add the onions and celery to sauté pan, over medium heat, and stir until the onions soften and begin to brown, about 5 – 7 minutes.
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  9

  Add the garlic, and sauté until fragrant, about 60 seconds.
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  10

  Add the chopped mushrooms, and combine into the onions and garlic.
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  11

  Add the cumin and cayenne, and continue to stir.
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  12

  Chef’s Note: Add a bit of salt and pepper, to taste.
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  13

  Add the wine, and allow to simmer until the liquid is slightly reduced, about 4 – 6 minutes.
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  14

  Add the chicken stock, and stir to combine.
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  15

  Reduce the heat to medium low, partly cover, and allow to simmer for about 20 minutes.
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  16

  Allow the soup to cool for about 10 minutes, and then pour into a blender, or food processor, fitted with a S-blade, and blend until smooth.
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  17

  Chef’s Note: I do like my bisque with a bit of mouth feel, so I don’t go too crazy with the blending… However, that’s up to you.
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  18

  Return the soup to the pot, over medium-low heat, and add the cream.
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  19

  Add the dill and stir to combine.
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  20

  Chef’s Note: Do a final tasting to check the spices.
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  21

  PLATE/PRESENT
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  22

  I like to sauté up a few mushrooms, and add them to the top of the soup. It makes a nice presentation.
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  23

  Chef’s Tip: An optional, but brilliant item is a splash of dry sherry. I usually place some on the table and allow my guests to add it, if they want.
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  24

  Add the soup to a bowl, and then sprinkle with the reserved bacon bits, and mushrooms (if using). If you have the truffle oil, add 2 or 3 drops to the top of the soup before serving. The smell of the truffle oil on the hot soup is wonderful. Enjoy.
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  25

  Keep the faith, and keep cooking.
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