Mushroom Bisque

PREP TIME: 15 MINUTES

Cook Time: 1 hour

servings: 6 SERVINGS

Ingredients:

3 tablespoons unsalted butter

1 large onion diced

4 cups fresh mushrooms sliced

2 cloves garlic minced

1 tsp kosher salt

1 ½ tablespoons all-purpose flour

6 sprigs fresh thyme or ¾ teaspoon dried thyme

½ cup dry sherry

4 cups chicken stock

1 cup heavy whipping cream

Salt and freshly ground black pepper to taste

Instructions:

• Melt the butter in a large pot or Dutch oven over medium heat.
• Add the diced onion to the pot and sauté for about 5 minutes or until it becomes translucent.
• Stir in the sliced mushrooms, cook for another 5-7 minutes, or until the mushrooms have released their moisture and start to brown. Add the minced garlic, sauté for one more minute.
• Sprinkle the kosher salt over the mushroom mixture and stir well.
• Sprinkle the all-purpose flour evenly over the mushroom mixture. Stir continuously for about 2 minutes to cook the flour and create a roux. It should thicken slightly.
• Tie the sprigs of fresh thyme together with kitchen twine to create a bundle. Add the fresh thyme sprigs (or dried thyme) to the pot and pour in the dry sherry. Scrape the bottom of the pot with a wooden spoon to release any browned bits. Cook for 2-3 minutes until the sherry has reduced slightly.

• Slowly pour in the chicken stock, stirring constantly to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 45 minutes to allow the flavors to meld together.
• Remove the thyme sprigs if you used fresh thyme. Then, using an immersion blender or a regular blender (in batches if needed), carefully puree the soup until it's smooth and creamy.
• Return the blended soup to the pot (if using a regular blender), and stir in the heavy whipping cream. Warm the soup over low heat, being careful not to bring it to a boil.
• Season the bisque with salt and freshly ground black pepper to taste. Start with a pinch of each and adjust to your preference.
• Once the bisque is heated through and seasoned to your liking, it's ready to serve. Ladle it into bowls and garnish with a few extra fresh thyme leaves if desired.