If ever you had a spoon, and could insert it into the computer screen with optimal effect: this would be the time. If you like mushroom soup, you should try this one. If you aim to embrace fall’s earthy flavors and welcome the changing season with seasonal menus, look no further.
I have been making this mushroom bisque recipe for years. I often serve it to guests. And now that summer’s lemonade is drained and strawberry shortcake is a fading memory… we best be embracing this rapidly arriving season with mushroom-inspired, liquor-reduced, cinnamon-laced, nut-filled, nutmeg/cinnamon/pumpkin/sweet potato flavored menus. Bake me apples, fill my pots with roast, thicken the stews: fall is upon us!
This soup is more than ample. And presents nuttiness and deep, complex flavors to nourish souls; it hugs the ground and lends memory to satisfying famished friends and hungered bellies over the course of history. I can hardly imagine a Thanksgiving meal—or simple fall lunch—that would turn this down. Harsh conditions of weather and economy may be upon us, but so is good food, solid food, nourishing and economical. Share spoons and may good spirits prevail.
Mushroom Bisque Recipe
1.5 cups dry sherry
1 T butter
10 oz mushrooms, sliced
1/3 cup shallots (can sub some red onion)
1 T lemon juice (optional)
2 T flour
2 cups beef stock
1 1/2 cups Brie cheese, trimmed and cubed
1 cup half & half
1/2 tsp pepper
Boil sherry to reduce by half; set aside. In large saucepan melt butter, stir in shrooms, shallots and lemon juice. Cook over medium high heat, 4 minutes. Stir occasionally. Stir in flour, add stock and sherry. Bring to boil then simmer 15 mintues. Add brie, stir to melt. Add 1/2 and 1/2 and pepper. Simmer 5 more minutes. Remove from heat, puree in batches (OR employ your favorite tool and mine: the immersion blender), and serve.