Q: I’m a big fan of mushroom soup, but I don’t know how to make it from scratch. Do you have a recipe you can share with me?A: (from DIY's master chef, Paul Sturkey) Throw away those cans of mushroom soup because here is a way to make a hearty, delicious pot of wild mushroom bisque. Let's start cooking!
Ingredients:2 cups of cremini, shitake, oyster mushrooms
1/2 cup diced, smoked bacon
1/2 minced shallots
3/4 cup dry white wine
1/2 cup flour
3 cups stock (chicken, beef or vegetable)
1/8 tsp. caraway seeds
1/2 tsp. lemon zest
1/2 cup heavy cream
2 Tbs. garlic chives chopped
salt, pepper - To make the base for the bisque, you’ll begin by browning ½ cup of diced, smoked slab bacon in a four quart sauce pan.
- Cook the bacon over medium heat. Then add 1/2 cup of minced shallots. Stir for about two minutes.
- Add your mushrooms (washed, stems removed) and stir for two more minutes.
- Add 3/4 cup of a dry white wine. Simmer the liquid until it’s reduced by half.
- Add half a cup of flour. The flour will thicken the soup. Tip: Wine should be cold if flour mixture is hot to prevent lumps.
- Your mixture will cook for about three minutes, and then stir in three cups of stock. We used chicken stock.
- Bring the mixture to a boil and then simmer for 30 minutes.
- Once it has simmered, add 1/8 teaspoon of caraway seeds.
- Add 1/2 teaspoon of freshly ground lemon zest.
- Add a little salt and pepper and 1/2 cup of heavy cream.
- Simmer this for about 5-7 minutes. It’s going to allow the flavors to blend and the soup to thicken.
- Add two tablespoons of fresh garlic chives chopped.
Tips: - If you can’t find fresh mushrooms, you can substitute with dried mushrooms.
- If you’re using dried, re-hydrate them in some warm water before adding them to the soup.
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