📝 About This Recipe
This luxurious bisque is a celebration of the forest floor, blending the deep, umami-rich flavors of porcini, cremini, and shiitake mushrooms into a silken masterpiece. Infused with aromatic thyme, a splash of dry sherry, and finished with a swirl of heavy cream, it offers a sophisticated balance of earthy depth and elegant brightness. Perfect as a refined starter or a comforting main, this soup captures the essence of rustic French countryside cooking with a modern, polished flair.
🥗 Ingredients
The Mushroom Base
- 1.5 pounds Mixed Wild Mushrooms (combination of Cremini, Shiitake, and Oyster, cleaned and sliced)
- 0.5 ounce Dried Porcini Mushrooms (rehydrated in 1 cup hot water, liquid reserved)
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 tablespoon Olive Oil (extra virgin)
Aromatics & Liquids
- 3 large Shallots (finely minced)
- 3 cloves Garlic (pressed or minced)
- 1 tablespoon Fresh Thyme (leaves stripped from stems)
- 1/2 cup Dry Sherry (or a dry white wine like Sauvignon Blanc)
- 4 cups Vegetable or Chicken Stock (low sodium, warmed)
- 3/4 cup Heavy Cream (at room temperature)
Seasoning & Garnish
- to taste Kosher Salt
- to taste Freshly Cracked Black Pepper
- 1 teaspoon Truffle Oil (optional, for finishing)
- 2 tablespoons Fresh Chives (finely snipped)
👨🍳 Instructions
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1
Place the dried porcini in a small bowl with 1 cup of boiling water. Let them soak for 20 minutes, then remove the mushrooms and chop them finely. Strain the soaking liquid through a coffee filter to remove grit and set it aside.
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2
In a large Dutch oven or heavy-bottomed pot, melt 2 tablespoons of butter with the olive oil over medium-high heat until the butter begins to foam.
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3
Add the fresh sliced mushrooms in batches if necessary. Sauté for 8-10 minutes without stirring too often, allowing them to develop a deep, golden-brown crust and release their moisture.
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4
Reserve about half a cup of the prettiest sautéed mushrooms to use as a garnish later.
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5
Reduce the heat to medium. Add the remaining 2 tablespoons of butter along with the minced shallots. Cook for 3-4 minutes until the shallots are translucent and soft.
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6
Stir in the minced garlic, chopped rehydrated porcini, and fresh thyme. Cook for 1-2 minutes until the garlic is fragrant but not browned.
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7
Pour in the dry sherry, using a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pot. Let the liquid reduce by half.
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8
Add the warmed stock and the reserved porcini soaking liquid. Bring the mixture to a gentle boil, then reduce heat to low and simmer, partially covered, for 20 minutes.
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9
Remove the pot from the heat. Using an immersion blender, puree the soup until completely smooth. For an even silkier texture, you can pass the soup through a fine-mesh sieve.
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10
Return the pot to low heat and stir in the heavy cream. Gently warm the soup through (do not let it boil once the cream is added to prevent curdling).
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11
Season generously with kosher salt and freshly cracked black pepper. Taste and adjust seasoning as the mushrooms require a good amount of salt to shine.
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12
Ladle the hot bisque into warmed bowls. Top with the reserved sautéed mushrooms, a sprinkle of chives, and a tiny drizzle of truffle oil if using.
💡 Chef's Tips
Always wipe mushrooms clean with a damp cloth rather than washing them; they act like sponges and will become rubbery if they soak up water. For the deepest flavor, don't rush the initial browning of the mushrooms; that 'Maillard reaction' provides the savory foundation of the soup. If the bisque is too thick, whisk in a little more stock; if it's too thin, simmer it for 5-10 more minutes before adding the cream. Using a high-speed blender instead of an immersion blender will yield a much frothier, more professional 'restaurant-style' texture. Always use a dry sherry (labeled 'Fino' or 'Amontillado') rather than a 'cooking sherry' which contains excess salt.
🍽️ Serving Suggestions
Serve with warm, crusty sourdough bread or garlic-rubbed crostini for dipping. Pair with a glass of oaked Chardonnay or a light-bodied Pinot Noir to complement the earthy tones. A side salad of bitter greens like arugula or frisée with a lemon vinaigrette cuts through the richness beautifully. For an extra touch of decadence, add a dollop of crème fraîche or a few shavings of fresh parmesan on top.