Lobster Mushroom Bisque

Name: Lobster Mushroom Bisque
Total time: 50 min
Ingredients: 4 1/2 cups broth or water; 2 cups dried lobster mushroom pieces; 1 tbsp butter; Rehydrated lobster mushroom pieces [from 2 cups dried]; 2 tbsp chopped wild garlic chives [or 2 tbsp chopped parsley stems & 1/4 tsp garlic powder]; Fish sauce or salt, to taste; Lemon juice, to taste; 2 tbsp butter; 1 cup chopped medium yellow onion; 1 cup chopped medium celeriac knob [or celery stalks]; 1 cup chopped wild carrots & burdock root [or chopped cultivated carrots]; 2 tbsp chopped fresh wild herbs [try carrot tops, cleaver, thyme, and spruce tips]; 1 tbsp dried wild herbs [try peppergrass, rosemary, spicberry, bayberry]; 4 bulbs wild garlic [or 2 cloves cultivated garlic]; 2 tbsp tomato paste; 3 tbsp flour; 3/4 cup dry white wine; 4 cups lobster mushroom broth; 6 northern bayberry leaves [or 2 bay leaves]; 1 2 x 2 piece kombu [optional]; 1/2 of the browned garlic mushroom meat; 1/3 cup black walnut milk [or heavy cream]

www.foraged.com

Dried lobster mushrooms give you the decadence of a classic bisque without the price tag or hassle of shellfish. Buttery and velvety, this soup will transport you to a cozy cafe on a stormy seaside.

View full recipe on www.foraged.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foraged.com.

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Ingredients

4 1/2 cups broth or water
2 cups dried lobster mushroom pieces
1 tbsp butter
Rehydrated lobster mushroom pieces [from 2 cups dried]
2 tbsp chopped wild garlic chives [or 2 tbsp chopped parsley stems & 1/4 tsp garlic powder]
Fish sauce or salt, to taste
Lemon juice, to taste
2 tbsp butter
1 cup chopped medium yellow onion
1 cup chopped medium celeriac knob [or celery stalks]
1 cup chopped wild carrots & burdock root [or chopped cultivated carrots]
2 tbsp chopped fresh wild herbs [try carrot tops, cleaver, thyme, and spruce tips]
1 tbsp dried wild herbs [try peppergrass, rosemary, spicberry, bayberry]
4 bulbs wild garlic [or 2 cloves cultivated garlic]
2 tbsp tomato paste
3 tbsp flour
3/4 cup dry white wine
4 cups lobster mushroom broth
6 northern bayberry leaves [or 2 bay leaves]
1 2 x 2 piece kombu [optional]
1/2 of the browned garlic mushroom meat
1/3 cup black walnut milk [or heavy cream]