Mushroom Bisque With Farro Recipes

MUSHROOM AND FARRO SOUP

Steps:

• Heat oil in a large pot over medium heat. Add mushrooms, onion, carrot, celery, and garlic. Cook, stirring occasionally, until vegetables have softened and moisture has evaporated, 7 to 10 minutes.
• Add farro to the pot and cook, stirring frequently, for 2 to 3 minutes. Season with garlic powder, onion powder, thyme, oregano, bay leaf, salt, and pepper. Pour in white wine and cook until wine has mostly evaporated, 3 to 5 minutes. Pour in broth and bring to a boil. Cover, reduce heat to low, and cook until farro is softened, 20 to 25 minutes.
• Stir in frozen peas and cook until heated through, 1 to 2 minutes. Adjust salt and pepper to taste. Remove soup from heat and discard bay leaf before serving.

MUSHROOM BISQUE

Steps:

• In a 2-quart pot, bring chicken broth to a boil. Add mushrooms and onions and bring back to a simmer. Reduce heat to a slow simmer and cover for at least 1 hour.
• Roux:
• In a separate large pot, melt the butter, then add the flour. Whisk until evenly incorporated. Continue to whisk while slowly adding half-and-half to the roux. Add bay leaf and stir constantly until the sauce is thickened and smooth. Remove the bay leaf and discard.
• Add the mushroom broth to the roux and stir until evenly incorporated. Season with salt, pepper and hot sauce, to taste. Serve immediately.

MUSHROOM BISQUE

Steps:

• in pot add chopped bacon, cook to render fat.
• add onions, garlic and celery, stir until softened.
• add mushrooms, cook until brown, 15 minutes.
• deglaze pan with cognac, add wine and reduce.
• add broth and simmer 30 minutes.
• puree mixture with hand blender or pour into blender in batches.
• return to heat, add cream, salt, pepper, do not boil.

MUSHROOM BISQUE

Steps:

• Wash mushrooms and remove stems.
• Slice 6 of the mushroom caps and reserve.
• Discard any dried ends from stems.
• Grind or chop remaining mushroom caps and stems very fine.
• Add chopped mushrooms and chopped onion to broth and simmer for 30 minutes.
• Saute the reserved sliced caps in 1 Tablespoon of the butter and reserve for garnishing.
• Melt remaining butter in a small saucepan, add the flour and stir whisk until blended.
• Meanwhile, bring milk to a boil and add to the butter-flour mixture, stirring vigorosly with the whisk until sauce is smooth and thick.
• Add the cream and stir again.
• Combine the mushroom-broth mixture with the sauce and season to taste with salt, pepper and tabasco sauce.
• Reheat and add sherry just before serving.
• Garnish with reserved sauteed mushrooms.

MUSHROOM BISQUE WITH FARRO

Steps:

• Soak the farro in cold water for 1 hour, drain and set aside. Place the shiitake stems in a large pot, cover with cold water, cook over medium heat for 2 hours, drain and discard stems. Return the mushroom broth to a pot over high heat and reduce until it equals about 2 cups.
• In a large, ovenproof pot over medium heat, melt the butter. Add the onion and cook until it begins to soften, about 3 minutes. Add the chopped shiitake and white mushrooms, the salt and pepper and cook, stirring frequently, until the mushrooms begin to soften, about 5 minutes.
• Add the chicken and beef broths and simmer for 10 minutes. Add 1 cup of milk and the farro, stir, partly cover and continue cooking over low heat for 1 hour, stirring often to avoid sticking.
• Remove half of the soup, process to a fine puree in a food processor in batches and then combine with the unprocessed soup over low heat. Adjust the consistency of the soup with more whole milk; the soup should be thick, but not globby. Adjust the seasoning with additional salt and pepper to taste. Serve garnished with a dollop of mascarpone, several grinds of fresh pepper and a sprinkling of fresh thyme.