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Mushroom Bisque With Fresh Chives

Time50 minutes
YieldsServes 6 to 8
Mushroom Bisque With Fresh Chives
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Soup makes for a gentle transition to dinner, whether it be a sit-down meal or a casual buffet. Served in warm demitasse cups, it won’t try your guests’ appetites too much.

These rich vegetable soups can be made well ahead of time and even frozen. The trick is adding just enough cream to give them a smooth finish. You’ll find that a little cream goes a long way.

For the best results, cook the vegetables until they’re very soft and puree in a blender, in two batches if necessary. Let them cool off before pureeing; the splatters can be very hot.

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1

Soak dried mushrooms in hot water 20 minutes, then drain liquid through paper towels (to catch any grit) and reserve. Set liquid and mushrooms aside.

2

Heat butter in 3-quart pot over medium-high heat. When hot, add onions. Cook, stirring often, until softened, about 5 minutes. Add white and shiitake mushrooms and garlic. Cook, stirring often, until heated through, about 5 minutes. Add reserved liquid and 1 1/2 cans broth. Bring to boil, then reduce heat and simmer, covered, 30 minutes. Let cool at room temperature.

3

Strain vegetables from liquid, reserving both. Puree vegetables in blender with 1/4 cup chives. Add some liquid and puree until mixture is very smooth, about 1 to 2 minutes.

4

Return to pot. Stir in cream, and if soup is too thick, add remaining broth (and water if needed). (Can be made ahead up to this point and refrigerated 2 days or frozen up to 1 month. To serve, gently reheat until hot; do not boil. Add water if soup is too thick.) Taste; adjust seasoning. Serve hot, garnished with snipped chives.