Mushroom Bisque


3 cups chicken stock
kosher salt and freshly ground black pepper to taste
1 lb mushrooms, stems and caps, chopped
1 pound mushroom caps, sliced
4 and 1/2 tbs unsalted butter
3 tbs flour
1/4 cup cream sherry
1/2 cup whipping cream
  • Add chicken stock to a large sauce pan.
  • Add the chopped mushrooms and simmer for 25-30 minutes.
  • Strain out the mushrooms and discard. Reserve the stock
  • Melt the butter in a saute pan.
  • Add the sliced mushrooms and saute lightly.
  • Add the flour and cook for 2 to 3 minutes, constantly whisking.
  • Add the sliced mushrooms and the mustard to the reserved stock.
  • Cook over medium high heat until the mixture starts to thicken. Stir frequently.
  • Add the cream sherry.
  • When the mixture begins to boil, remove from the heat and add the whipping cream.
  • Reduce the heat and simmer for a few minutes.




15 min


35 min


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