Soup Essentials: Bacon/Mushroom Bisque

ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

This is a great soup. It can be served in small bowls, as a starter for a dinner party, or in nice big bowls as a meal. Since I’ve replaced much of the cream of this soup with chicken stock, it’s healthier than most bisque soups; however, it still holds onto some amazing flavors. So, you ready… Let’s get into the kitchen.

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serves 4 - 6
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients

  • PLAN/PURCHASE
  •   4 slice
    thick slab bacon, chopped
  •   1/2 large
    yellow onion, diced
  •   2 clove
    garlic, minced
  •   1 stalk(s)
    celery, chopped
  •   6 oz
    cremini mushrooms, cleaned/stemmed
  •   6 oz
    white button mushrooms, cleaned/stemmed
  •   6 oz
    shiitake mushrooms, cleaned/stemmed
  •   1 tsp
    ground cumin
  •   1 pinch
    cayenne, or to taste
  •  
    salt, kosher variety, to taste
  •  
    white pepper, freshly ground, to taste
  •   1/2 c
    pinot grigio, sauvignon blanc or chardonnay
  •   2 c
    chicken stock, not broth
  •   1/4 c
    cream
  •   1 Tbsp
    fresh dill, finely chopped
  • ADDITIONAL ITEMS FOR GARNISH
  •  
    sautéed mushrooms
  •  
    reserved bacon
  •  
    truffle oil

How To Make

  • 1
    PREP/PREPARE
  • 2
    Gather your ingredients. (mise en place).
  • 3
    Add the bacon to a sauté pan over medium heat.
  • 4
    Cook until the bacon has begun to crisp.
  • 5
    Remove from the pan with a slotted spoon, and reserve.
  • 6
    Add the mushrooms to a food processor, fitted with an S-blade.
  • 7
    Pulse the mushrooms until finely chopped, and then reserve.
  • 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.
  • 9
    Add the garlic, and sauté until fragrant, about 60 seconds.
  • 10
    Add the chopped mushrooms, and combine into the onions and garlic.
  • 11
    Add the cumin and cayenne, and continue to stir.
  • 12
    Chef’s Note: Add a bit of salt and pepper, to taste.
  • 13
    Add the wine, and allow to simmer until the liquid is slightly reduced, about 4 – 6 minutes.
  • 14
    Add the chicken stock, and stir to combine.
  • 15
    Reduce the heat to medium low, partly cover, and allow to simmer for about 20 minutes.
  • 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.
  • 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.
  • 18
    Return the soup to the pot, over medium-low heat, and add the cream.
  • 19
    Add the dill and stir to combine.
  • 20
    Chef’s Note: Do a final tasting to check the spices.
  • 21
    PLATE/PRESENT
  • 22
    I like to sauté up a few mushrooms, and add them to the top of the soup. It makes a nice presentation.
  • 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.
  • 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.
  • 25
    Keep the faith, and keep cooking.