Wild Mushroom Bisque Recipe | Creamy Mushroom Soup

Name: Wild Mushroom Bisque Recipe | Creamy Mushroom Soup
Total time: 110 min
Ingredients: 3 oz dried porcini; 2 oz dried shiitake; 3 cups spring water; 3 cups brown chicken stock; 1½ pounds fresh mushrooms (wild is preferable but store-bought cremini are an excellent alternative); 2 Tbsp Jordan Extra Virgin Olive Oil; 2 Tbsp butter; ½ onion; julienned; 24 shallots; 1 clove of garlic; ¾ cup celery; 1 Tbsp sea salt; ¼ cup cognac or brandy; ¼ cup madeira (Rainwater brand preferred); ¼ cup crème fraîche; ¼ cup truffle jus; 4 sprigs thyme or marjoram; 6 crostinis toasted with olive oil and seasoned with salt and pepper; 4 oz Mt. Tam or another rich; fragrant melting cheese like classic gruyère; Porcini or truffle oil for garnish; Sautéed mushroom medley for garnish (cloud ear; pioppini; hedgehog or black trumpets pictured); Pea blossoms and tendrils for garnish

www.jordanwinery.com

This luscious wild mushroom bisque recipe features a variety of freshly foraged mushrooms. Each bite of this creamy mushroom soup brings a varying combination of acids, flavors and textures,...

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Ingredients

3 oz dried porcini
2 oz dried shiitake
3 cups spring water
3 cups brown chicken stock
1½ pounds fresh mushrooms (wild is preferable but store-bought cremini are an excellent alternative)
2 Tbsp Jordan Extra Virgin Olive Oil
2 Tbsp butter
½ onion
julienned
24 shallots
1 clove of garlic
¾ cup celery
1 Tbsp sea salt
¼ cup cognac or brandy
¼ cup madeira (Rainwater brand preferred)
¼ cup crème fraîche
¼ cup truffle jus
4 sprigs thyme or marjoram
6 crostinis toasted with olive oil and seasoned with salt and pepper
4 oz Mt. Tam or another rich
fragrant melting cheese like classic gruyère
Porcini or truffle oil for garnish
Sautéed mushroom medley for garnish (cloud ear
pioppini
hedgehog or black trumpets pictured)
Pea blossoms and tendrils for garnish