Creamy Mushroom Bisque

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I have said this time and time again. I have a love/hate relationship with mushrooms. ::GASP:: I know, if I hate mushrooms then why make a bisque out of them? Its just the texture that puts me off really, but other than that I love the nutty taste they give my dishes! See, love/hate.

This is a recipe I snagged from LoveToKnow and if you click on the link, it will bring you to their recipe. If you want to see my experience making this dish, then scroll away my friends!

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Ingredients

1/4 Cup + 3 Tbsp Butter

2 Lbs Assorted Mushrooms; shitake, crimini, chanterelles, portabella, button, or morels are good for this.

1 Large Onion; chopped

2 Leeks; chopped

2 1/2 Cups Chicken Stock

1/2 Cup Heavy Cream

1 Tbsp Flour

Salt & Pepper

1 Tbsp Cognac

Truffle Oil; optional

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Chop up you onion…

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Leeks…

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And mushrooms… (I used 3 different types for various “layers” of flavor)

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Now that that’s settled take a big sip of your wine and have fun with this!

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Next melt 1/4 cup butter in a large soup pot.

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Then slowly cook your onions, leeks, and mushrooms in the butter until they are translucent making sure to stir often as not to let them brown.

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Next we are going to add the flour and toss well cooking until tan.

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Next, slowly stir in your chicken stock stirring constantly, and bring it to a boil.

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Would you look at that! Its like magic!

 

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Reduce heat and simmer for one hour.IMG_4888

Puree everything with a hand blender or a food processor or a regular blender in small batches… whatever is convenient for you.

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Whisk in cream, remaining 3 tbsp butter, and cognac.

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Do a taste test and add salt & pepper if needed.

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Serve warm and drizzle with truffle oil if that’s your thing, I just drizzled a bit of whipped sweet cream over mine.

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