Porcini Mushroom Bisque

 

Last time I dined at Geronimos in Santa Fe, we were served a delicious Amuse Bouche of Porcini Mushroom Bisque.  Once back home, I came up with this recipe which I think is quite delicious with a lot of depth.  Enjoy!

Porcini Mushroom Bisque 

Steep Porcini:
1 ounce dried porcini mushrooms
3/4 cup dry sherry

Bisque:
4 Tablespoons unsalted butter
1/4 cup flour
6 shallots, minced (3/4 cup)
2 cloves garlic, minced
1 teaspoon fresh thyme, finely chopped
1/4 teaspoon freshly grated nutmeg
1 pound cremini mushrooms, wiped clean and sliced 1/4 inch thick
6 cups chicken stock
2 teaspoons kosher salt
1/2 cup crème fraîche
2 teaspoons freshly squeezed lemon juice


Mushrooms: Rinse the porcinis under running water. Bring sherry to a boil in a small saucepan. Remove from heat and add porcinis. Let sit for 10 minutes until soft. Drain the mushrooms and reserve liquid. Pass the sherry through a fine strainer to remove any bits of dirt. Reserve.

Mix Ingredients: Melt butter in large stock pot over medium-low heat. When foaming subsides, stir in the flour; cook 2 minutes. Add shallots and sauté, stirring for about 2 minutes. Stir in garlic, thyme and nutmeg; cook until fragrant, about 1 minute longer. Increase heat to medium. Add sliced mushrooms and soaked porcini mushrooms. Stir. Add the stock, strained sherry and salt; cover and bring to a boil; simmer, covered until mushrooms are tender, about 10 minutes.

Puree Soup: Fill a blender half full with the soup mixture. Working in batches, purée until smooth, 2 minutes a batch.  Whisk in the lemon juice and crème fraîche.

Garnish the top of the soup with a small dollop of crème fraîche.

How to make crème fraîche:
In a bowl, whisk together one part sour cream and one part heavy cream.
Let sit on the counter overnight.  Refrigerate the next day.

 

 

 

 FYI - I order my "Funghi Porcini Secchi" from

           www.gustiamo.com  

           A great suppler of many Italian products.

 

                     Bon Appetit!