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mushroom bisque

6 Pinches
catgirl1954 avatar
Everett, WA
Updated on Dec 7, 2015

Great side dish with sandwich and salad too.

prep time 35 Min
cook time 4 Hr
method Slow Cooker Crock Pot
yield 4 serving(s)

Ingredients

  • 2 cups of water brought to a boil
  • 1 cup dried mushroom, like chanterelles or porcini
  • 1 tablespoon olive oil
  • 1 tablespoon butter or light butter
  • 1/2-1 - onion or red onion,dinced fine
  • 1 stalk celery,thinly sliced
  • 2 pounds fresh mushroom, such as button or shiltake
  • 1 teaspoon fresh rosmary leaves, chopped
  • 1/4 cup sweet sherry
  • 1 cup chicken broth or stock
  • 1 cup milk
  • - salt and pepper to taste
  • 1 teaspoon fresh tarragon leaves, chopped

How To Make mushroom bisque

  • Step 1
    Bring about 2 cup of water to boil. Place dried mushroom in a large glass bowl or measuring cup. Pour the boiling water over the mushrooms and set aside. Tap or gently rinse the dirt off the fresh mushrooms, cut into small pieces, and set aside.
  • Step 2
    Heat oil and butter in large skillet over medium heat. Add onions and cook, stirring occasionally, until onions are translucent about 3 minutes. Add the celery, fresh mushrooms, and rosemary and continue to cook a couple of more minutes. Transfer the mixture to the slow cooker. Add the sherry and porcinis with the broth. Cover and cook on Low for 3-4 hours or on High for about 2 hours.
  • Step 3
    Using a standard or immersion blender , puree soup until smooth. If using a standard blender, puree in small batches to prevent spillage. Add tarragon and milk just before serving, and season with slat and pepper.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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