The weather in the city has not been kind as of late. It’s not only the misty rain, but also the brisk coastal winds which have swept the bay area in tandem for over a week now. It makes me miss the warmth of the Sunshine State, with its mild seasonality and white, sandy gulf coast. A true taste of winter is inspiring to me though, and what I crave is a rich and hearty soup to warm me through and be a new favorite in my comfort food repertoire. This recipe turned out to be both.
Mushrooms are meaty and rich in flavor, and can be deliciously dynamic when different varieties are combined. They are also very low in calories and add protein, fiber and an array of healthy vitamins to your diet. For this earthy mushroom bisque, I chose cremini, shitake, and standard white button mushrooms to add body. Feel free to mix up the combination or add more of one type if you have a favorite. Just be sure to scrape the gills off of full sized portobellos if you go that route, as my guess is they will darken your soup and make the color a bit murky. Use a moistened paper towel to wipe debris from the mushrooms you choose, de-stem them if desired, and whatever you do- no rinsing!
One component of any good bisque is the creamy texture. For this recipe I used fat free half and half, combined with heavy cream and was amazed at the richness that resulted. You could definitely use real half and half, or all cream if you are shooting for a supremely indulgent soup. In addition, if you can find ground white pepper it really does make a difference, lending well-rounded soft spice and intensifying the full flavor of the dish.
Here’s the recipe:
Mushroom Bisque
4 tablespoons unsalted butter
1 tablespoon olive oil
1 large white onion, chopped
2 large cloves garlic, minced
1 pint cremini mushrooms
12-14 medium sized shitake mushrooms
6-8 large white button mushrooms
½ teaspoon white pepper
1 teaspoon kosher salt
2 tablespoons flour
2- 14 ounce cans chicken stock
½ cup half and half
½ cup heavy cream
Wipe the mushrooms clean, slice and set aside. In a medium sized stockpot, melt the butter together with the olive oil and add the chopped onion. Saute over medium-high heat about 10 minutes until the onions begin to caramelize. Add the garlic and all mushrooms. Cook for another 10 minutes until the mushrooms are soft and beginning to brown. Add the white pepper and salt, stirring to combine. Sprinkle the flour over the mixture, stir and cook for one minute. Add the chicken stock and bring up to a boil.
Remove the pot from the heat and use a hand held blender to puree the soup to desired texture. Return to the heat and add the half and half and cream. Taste and re-season if necessary. Simmer for at least 10 minutes before serving.
Serves 4.
