Wild Mushroom Bisque

Total Time: 1 hr 30 mins Preparation Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 ounces dried morels or 2 ounces porcini mushrooms
• 3 cups warm water
• 1/4 cup unsalted butter
• 1/4 cup chopped shallot
• 8 ounces fresh mushrooms, coarsely chopped
• salt
• freshly grated nutmeg
• 3 tablespoons all-purpose flour
• 3 cups chicken stock (preferably homemade)
• 1/2 cup whipping cream (or more)
• fresh ground pepper
• 1 tablespoon snipped fresh chives

Recipe

• 1 soak dried mushrooms in warm water until softened, 20 to 30 minutes.
• 2 drain mushrooms, reserving soaking liquid. rinse mushrooms and squeeze dry. chop coarsely, discarding any tough stems. strain soaking liquid through coffee fileter and reserve.
• 3 melt butter in heavy large saucepan over medium heat. add shallots and cook until soft, stirring occasionally, about 3 minutes. add dried and fresh mushrooms, salt and nutmeg. cook until almost most of liquid evaporates, stirring occasionally, 6 to 8 minutes. add flour and stir 3 minutes. whisk in stock and 2-1/2 cups mushrooms soakig liquid. bring to boil, whisking constantly. reduce heat and boil gently until soup thickens slightly, skimming surface occasionally, 40 minutes.
• 4 whisk 1/2 cup cream into soup. simmer 5 minutes; degrease if necessary. if desired, thin soup with any remaining mushroom soaking liquid and more cream. season with salt and pepper. sprinkle with chives and serve.