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Creamy Four Mushroom Bisque ~ Sumptuous Spoonfuls #mushroom #soup #recipe

Creamy Four Mushroom Bisque

  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: About 2 quarts of soup 1x

Ingredients

Scale
  • 1 oz. dried shiitake mushrooms
  • 1/2 oz. dried morel mushrooms
  • 1/2 oz. dried black mushrooms
  • 1 1/2 cups boiling water
  • 2 Tablespoons butter
  • 1 medium onion, peeled & chopped (about 1 1/2 cups)
  • 3 – 5 cloves garlic, peeled & chopped
  • 1 lb. fresh baby portabella mushrooms, cleaned & sliced
  • 2 stalks celery, chopped
  • 1 large carrot, peeled & chopped
  • 2 cups beef or vegetable broth
  • 1 bay leaf
  • 1/2 – 1 teaspoon dried thyme
  • A sprig of fresh rosemary, chopped
  • 1 1/2 cups half & half (or fat free half and half)
  • 2 oz. Greek cream cheese (or Neufchatel)
  • 1 cup shredded aged cheddar cheese (I used Skellig, from Kerrygold)
  • Salt & freshly ground pepper, to taste

Instructions

  1. Break the dried mushrooms into chunks in a small or medium mixing bowl and pour the boiling water over. Stir to mix, then cover with a plate and let sit for 15 – 30 minutes to reconstitute the mushrooms.
  2. Meanwhile, in a soup pot over medium heat, melt the butter, then add the onion and garlic and saute until the onions are soft and translucent. Add the fresh mushrooms and celery. Cover and cook for a few minutes, stirring frequently, until the mushrooms are soft and juicy.
  3. Stir in the carrot and saute a few minutes longer until the carrot is crisp tender.
  4. Add the broth, bay leaf, thyme and rosemary along with the reconstituted mushrooms and any liquid from the mushroom bowl. Bring to a boil, then reduce heat to a simmer and let cook, stirring occasionally, for about 15 – 30 minutes to let the flavors meld.
  5. Pour the hot soup mixture into a blender with the cold half & half, cream cheese and shredded cheese. Blend until smooth, then add salt & freshly ground pepper to taste.
  6. Pour back into the soup pot to reheat (but don’t let it come to a boil!) Serve hot with a little drizzle of olive oil and shredded cheese. Cheesy garlic toast and a side salad alongside this soup makes for a lovely meal.

Notes

I used a few dried mushroom strips for garnish in the picture to show what they look like, but I think a bit of shredded cheese would be a better addition, taste-wise.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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Find it online: https://www.sumptuousspoonfuls.com/creamy-four-mushroom-bisque/