Wild Mushroom Bisque
Serves: 4
Isabella Feil
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
60
Sourness
36
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1.5 tbsps
Olive Oil2 ribs
Celery (sliced)1 tsp
Sea Salt3 cloves
Garlic (chopped)1 cup
White Wine450 g
Silken Tofu1 cup
Water (hot)110 g
Mushroom (fresh, sliced)2 medium
Carrot (sliced)9 cups
Spring WaterDirections:
1
Heat the olive oil in the soup pot, add onion and leeks and celery, allow to caramelize over medium heat for 10 minutes
2
Add the salt, garlic and thyme and saute 3 more minutes
3
Add the wine, raise the heat and reduce for 3 minutes
4
Add the mushrooms and cook them with the onion mixture over medium-low heat for 6 minutes, stirring part way through cooking
5
Pour in the soaked mushrooms, stock and add tofu
6
Taste and add more sea salt, if necessary
7
Lower heat and simmer for 20 minutes
8
Remove thyme branches
9
Let the soup cool slightly and then puree in the blender to make a smooth creamy soup
10
Garnish with fresh thyme or parsley, Sauteed mushrooms, and a spoonful of tofu sour cream if you are feeling decadent
11
Cover the dried mushrooms with 1 cup hot water and set aside
12
Heat the olive oil in the soup pot and add the onions to caramelize
13
When they have turned a deep brown add the remaining vegetables, herbs, garlic, sea salt and saute an additional 3 minutes (add a little liquid if necessary)
14
Add the dried porcini and their soaking liquid plus 9 cups cold water, and bring to a boil
15
Simmer for 45 minutes uncovered
16
Strain the stock through a fine mesh colander
17
Use as is or return it to the stove to reduce and intensify the flavor
18
A general rule of thumb: it takes about 15 minutes at a slow boil to reduce the volume of liquid by one cup
19
Yield: 6 to 8 cups