Wild Mushroom Bisque

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 6 tablespoons butter (to saute)
• 3 tablespoons butter (to finish)
• 1 large onion, chopped
• 1 leek, cleaned and chopped
• 32 ounces wild mushrooms (mixture of ( shitake, crimini, baby bella, button,, and portabella)
• 4 tablespoons flour
• 3 1/2 cups chicken stock
• 1 cup heavy cream
• 1 cup half-and-half
• salt and pepper, to taste
• 4 teaspoons fresh chives, chopped (optional)
• 4 teaspoons lemon-infused olive oil (optional)

Recipe

• 1 in a soup pot, sweat the onions, mushrooms and leeks in butter on medium heat until translucent.
• 2 add flour and cook until tan and nutty smelling.
• 3 add chicken stock; simmer for 1 hour on low heat.
• 4 if desired, reserve 1 scoop of mushrooms to garnish soup with.
• 5 puree soup in a blender and return to soup pot. an immersion blender can be used to puree the soup in the soup pot itself.
• 6 add cream, half and half and the remaining 3 tablespoons butter to finish.
• 7 add fresh salt and pepper to taste.
• 8 stir well and heat thoroughly.
• 9 garnish with reserved mushrooms, chopped fresh chives and drizzle with lemon-infused olive oil (optional).