Ingredients
Stock:
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2 tablespoons (30 milliliters) olive oil
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1 onion, chopped
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2 celery stalks, chopped
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2 carrots, chopped
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450 grams white button mushroom, sliced
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30 grams dried porcini mushrooms
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1 teaspoon (5 milliliters) peppercorns
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8 cups (2 liters) vegetable stock
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2 bay leaves
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A few sprigs thyme
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A few sprigs parsley
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A few leaves sage
Bisque:
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2 tablespoons (30 milliliters) olive oil
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2 shallots, skin removed
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2 garlic cloves, skin removed
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300 grams assorted mushrooms (cremini, Portobello, button, enoki), chopped in half
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1/4 cup (60 milliliters) sherry vinegar
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1/4 cup (60 milliliters) cream
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Pink salt, for topping
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Chives, chopped, for topping
Directions
Stock:
- Pour olive oil into stock pot. Add onions, celery, and carrots, dried porcini, and button mushrooms and saute a few minutes.
- Pour in vegetable stock.
- Add bay leaf, peppercorns, parsley, sage and thyme.
- Simmer for 40 minutes.
- Take it off the heat and leave it to sit for an hour.
- Strain out solids.
- Use in mushroom soup (see recipe).
Bisque:
- Preheat oven to 350F (180C).
- Add olive oil to a skillet and heat. Add shallots and garlic and saute.
- Transfer skillet to oven and roast for 15-20 minutes.
- Take skillet out of oven and pour in sherry vinegar.
- Add mushrooms to a blender with mushroom stock (see recipe).
- Add cream.
- Blend until smooth.
- Pour into bowl.
- Top with fresh ground pink salt and chopped chives.
- Enjoy!
