A silky indulgence of earthy pleasures, this luxuriant soup makes a surreal first course. The unique foresty flavors of the mushroom medley prove that splurging on the exotic mushrooms is well worth it.
Mushroom Medley Bisque
1 ounce dried morel mushrooms
1 cup boiling water
2 tablespoons olive oil
4 ounces fresh portobello or white button mushrooms, chopped
4 ounces fresh oyster mushrooms, stemmed, chopped
2 leeks, cleaned, white and green parts sliced thin
2 garlic cloves, minced
1/2 cup dry sherry
8 cups low-sodium chicken broth
14 ounces heavy cream
1 teaspoon butter
4 ounces cremini mushrooms, finely chopped
6 tablespoons Parmesan cheese
6 tablespoons thinly sliced basil leaves
1/4 teaspoon salt
1/4 teaspoon black pepper
1. Place dried morels in small bowl and cover with boiling water. Set aside for at least 10 minutes or while you prepare rest of ingredients. Remove morels from water, squeezing out excess water, and roughly chop.
2. In large stockpot, heat olive oil over medium-high heat. Add morel, portobello and oyster mushrooms, leeks and garlic; cook, stirring often, until soft, 6 to 7 minutes. Add sherry, chicken broth and cream. Simmer over medium heat until reduced by one-third, about 40 minutes.
3. Remove from heat and use long-handled hand blender to puree ingredients until smooth. Set aside. In a medium-sized nonstick skillet, heat butter over medium-high heat. Add cremini mushrooms and cook, stirring often, until soft, about 3 minutes.
4. To serve, ladle bisque into soup bowls and top each with sauteed cremini, tablespoon of Parmesan, tablespoon of slivered basil, salt and pepper.
Per serving: 12.4g carbs, 1.6g fiber, 10g protein, 18g fat, 44mg cholesterol, 261mg sodium, 251 calories