Bisque is a smooth, creamy, highly seasoned soup of French origin. It is very rich in taste and simply unforgettable!
WILD MUSHROOM BISQUE
For the soup you will need;
3 cups dried wild mushroom fully hydrated
( or any gourmet mushrooms of your choice)
3 cups fresh mushrooms cubed ( I used Baby Bella)
2 shallots (finely diced)
4-5 cloves garlic (minced)
1 cup Marsala( or Dry Sherry)
4 cups Chicken broth( or Vegetable broth, or Mushroom broth)
3-4 cups of Heavy whipping cream
1 cup of Roux.
( to make Roux you will need equal parts of butter and flour. I used 125 g of butter to 125 g of flour. Heat up butter in a small sauce pan, add flour, mix well and cook on low until thickens, about 5 minutes)
3 tablespoons Olive oil
3 tablespoons butter
1 tablespoon of butter to fry mushrooms for serving
fresh Thyme, fresh Oregano
more heavy cream for serving
Salt and Pepper to taste
For Parmesan Crostini
Italian or French bread sliced into thin slices.
Brush with Extra Virgin Olive oil and sprinkle with some dry herbs, like Rosemary.
Add Parmesan cheese on top and broil at 450° F (220°C) for 4-5 minutes until golden and cheese is crispy.
Enjoy!
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