Three-Mushroom Bisque

Preparation info

  • Makes

    4

    Servings
    • Difficulty

      Medium

Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

This light soup gets its smoothness from finely pureed fresh mushrooms and its intense flavor from the dried porcini and their soaking liquid.

Ingredients

  • 6 cups Beef or Chicken Broth or reduced-sodium canned broth, fat skimmed
  • ½ cup dried porcini (1 ounce)
  • 2 tablespoons extra virgin olive oil
  • 4 cups cut-up white button or cremini mushrooms
  • 2 tablespoons finely chopped shallots
  • 1 garlic clove, finely chopped
  • ½ teaspoon fresh chopped rosemary or a pinch of dried rosemary
  • ½ teaspoon fresh thyme leaves or a pinch of dried thyme
  • Salt and Freshly ground black pepper
  • 1 teaspoon fresh lemon juice
  • ½ cup lowfat milk, or as needed, at room temperature

    Method

    1. Combine the broth and dried porcini in a large wide saucepan and bring to a boil. Reduce heat, cover, and simmer over low heat 15 minutes. Line a large fine-mesh strainer with a dampened paper towel and set over a bowl. Strain broth, reserving the porcini and the broth separately. Rinse saucepan of any grit left behind from the reconstituted porcini and wipe dry. Mince the porcini, discarding any hard or gritty pieces. Set aside minced porcini.
    2. Heat the oil in the saucepan and add the cut-up mushrooms. Cook, stirring, over medium to medium-low heat until the mushrooms have given up some of their moisture and begin to brown, about 10 minutes. Stir in the shallots, garlic, rosemary, and thyme. Cook, stirring, 5 minutes. Season with a little salt and pepper. Add the reserved porcini broth, bring to a boil, reduce heat, and simmer, uncovered, over medium-low heat until broth is full flavored, about 15 minutes. Cool slightly.
    3. Using a slotted spoon, transfer the mushrooms from the broth to a food processor. Puree the mushrooms. With the motor running, gradually add about ½ cup of the broth. Puree until mixture is very smooth. Transfer mixture back to the saucepan. Add lemon juice and salt and freshly ground black pepper to taste. Spoon some of the hot soup into the milk, then stir the milk into the soup. Add the reserved minced porcini. Warm soup over low heat. Do not boil.
    4. Meanwhile, combine the shiitake and 1 teaspoon oil in a nonstick skillet and cook, stirring, over medium heat until golden and tender. Add the parsley and a pinch of salt and a little pepper. Stir to blend.
    5. Taste the soup and correct the seasonings. Add the shiitake mixture and ladle into bowls. Serve with a swirl of yogurt cheese. Garnish with fresh thyme leaves.