Wild Mushroom Bisque
Source: Susan Spungen, author of Recipes: A Collection for the Modern Cook
1 cup dried porcini mushrooms
2 pounds mixed mushrooms (cremini, button, and shitake)
1 tablespoon olive oil
1 tablespoon unsalted butter
4 shallots, thinly sliced
Kosher salt and freshly ground black pepper
1 teaspoon fresh rosemary leaves
1 celery stalk, thinly sliced
¼ cup plus 2 tablespoons Madeira or sweet sherry
1 medium Yukon gold potato, peeled and cut into 2-inch cubes
1 cup Golden Chicken Stock
1 teaspoon fresh thyme or tarragon leaves, chopped
1 cup milk or heavy cream
- Bring 2 cups of water to boil. Place porcini mushrooms in a large heat-proof glass measuring cup. Pour water over mushrooms and set aside. Clean and trim the fresh mushrooms. Cut into quarters and set aside.
- Heat the oil and butter in a large stockpot over medium heat. Add the shallots, a pinch of salt and pepper, and rosemary. Cook over medium heat, stirring occasionally, until the shallots begin to brown, about 7 minutes. Add the celery and cook until translucent, about 2 minutes. Add the fresh mushrooms and generously season with salt and pepper, stirring frequently for about 5 minutes, until the mushrooms lose about half their volume.
- Remove the porcini mushrooms from the water using a slotted spoon and add them to the stockpot. Increase the heat to medium-high and add ¼ cup Madeira. Cook for 1 minute.
- Slowly pour the porcini liquid into the stockpot leaving behind any sand. Add the potato and stock and bring to a boil, then reduce to a simmer and cook until the potato is tender, about 20 minutes. Turn off the heat and let the soup cool slightly, stirring to let off heat.
- Puree the soup using a bar blender or immersion blender. If using a bar blender, fill the jar no more than halfway and blend until smooth. Transfer to a clean pot or storage container. Continue until all of the soup is pureed. If using an immersion blender, puree thoroughly right in the pot it was cooked in. (At this point the soup can be refrigerated for up to 2 days or frozen for up to 2 months).
- When ready to serve, reheat the soup in a clean pot. Add the thyme and milk and stir well. If necessary, thin to desired thickness by adding additional milk, cream or stock. Simmer for 5 minutes. Adjust seasoning. Turn off heat, add the remaining 2 tablespoons Madeira, stir well, and serve immediately.