Wild Mushroom Bisque

Published on July 17, 2014 | By |
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    • Servings : 4
    • Course :
    • Rating :

Ingredients

  • 1 T olive oil
  • 1 c sliced leek
  • 1 T minced garlic
  • 1 1/4 c chopped baby bella mushrooms
  • 2 c Wild Mushroom Stock
  • 1 t lemon zest
  • 1 T lemon juice
  • 2 c heavy cream
  • 1/8 c dry white wine
  • 1/4 c butter
  • 1 t chopped fresh thyme
  • Garnish: sauteed moshrooms, lemmon ribbons

Instructions

  • 1. Heat olive oil in a large stockpot over medium-high heat. Add leek, garlic, and mushrooms; cook until mushrooms begin to brown, about 5 minutes.
  • 2. Add Wild Mushroom Stock; bring to a simmer.
  • 3. Whisk in lemon zest, lemon juice, cream, and wine. Add butter and thyme. Simmer over medium heat for about 6 minutes. Garnish if desired.

Instructions

  • 1. Heat olive oil in a large stockpot over medium-high heat. Add leek, garlic, and mushrooms; cook until mushrooms begin to brown, about 5 minutes.
  • 2. Add Wild Mushroom Stock; bring to a simmer.
  • 3. Whisk in lemon zest, lemon juice, cream, and wine. Add butter and thyme. Simmer over medium heat for about 6 minutes. Garnish if desired.

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