Roasted Mushroom Bisque Recipes

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ROASTED MUSHROOM AND SUNCHOKE BISQUE



Roasted Mushroom and Sunchoke Bisque image

The roasted mushrooms play off the unique sunchoke (a.k.a. Jerusalem artichoke) flavor in this simple and hearty soup.

Provided by Percy Lee Owen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h50m

Yield 6

Number Of Ingredients 13

2 pounds Jerusalem artichokes, scrubbed and sliced 1/3-inch thick
1 large Yukon Gold potato, diced
6 large cloves garlic
2 tablespoons olive oil, divided
sea salt and freshly ground black pepper to taste
8 ounces mushrooms, sliced
2 tablespoons vegan margarine
1 large onion, diced
1 teaspoon sea salt
2 cups water
6 cups mushroom broth
1 tablespoon chopped fresh sage
½ cup soy milk

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Toss the Jerusalem artichokes, potatoes, and garlic with 1 tablespoon olive oil in a large bowl; season with sea salt and black pepper. Spread the mixture into a baking dish. Toss the mushrooms with another tablespoon of olive oil in a separate bowl; spread into a separate baking dish.
  • Bake the potato mixture in the preheated oven for 20 minutes. Place the mushrooms in the oven and continue baking until the potatoes are soft and slightly browned, about 25 minutes more. Remove both dishes from the oven and set aside.
  • Melt the vegan margarine in a large stock pot over medium-low heat; cook the onion in the margarine until completely soft, 7 to 10 minutes. Stir the roasted potato mixture and the mushrooms into the onions, along with 1 teaspoon sea salt and the water; allow the mixture to come to a simmer, stirring occasionally, for 4 to 5 minutes. Stir the mushroom broth and sage into the mixture. Place a cover on the stock pot and cook to allow the flavors to blend, about 20 minutes.
  • Allow the soup to cool slightly before pouring in batches into a blender, filling the pitcher no more than halfway. Hold the lid firmly with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree; transfer blended batches to a clean pot. Alternately, you can use a stick blender and puree the soup in the pot. Stir the soy milk, if using, into the finished bisque to serve.

Nutrition Facts : Calories 273 calories, Carbohydrate 43.5 g, Fat 9.1 g, Fiber 4.9 g, Protein 7.1 g, SaturatedFat 1.3 g, Sodium 872.4 mg, Sugar 20.1 g

MUSHROOM BISQUE



Mushroom Bisque image

A very rich and flavorful french-style soup. Great served with hot french bread and a small tossed salad for a light lunch.

Provided by Just Call Me Martha

Categories     Vegetable

Time 1h30m

Yield 2 quarts, 8 serving(s)

Number Of Ingredients 11

1 lb fresh mushrooms
1 quart chicken broth
1 medium onion, chopped
7 tablespoons butter
6 tablespoons flour
3 cups milk
1 cup heavy cream
1 teaspoon salt (or more)
white pepper
Tabasco sauce
2 tablespoons sherry wine (optional)

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.

WILD MUSHROOM BISQUE



Wild Mushroom Bisque image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 27

2 tablespoons olive oil
1 yellow onion, diced
3 leeks, whites parts only, sliced
2 ribs celery, sliced
1 teaspoon sea salt
2 cloves garlic, roughly chopped
6 branches fresh thyme
1/2 cup white wine
1 pound mushrooms, sliced; a mixture of porcini, cremini, oyster, portobello, button
2 ounces dried porcini mushrooms soaked in 1 cup hot water
6 cups mushroom stock, recipe follows
1 pound silken tofu
1-ounce dried porcini mushrooms
1 cup hot water
1 1/2 tablespoons olive oil
2 onions, diced
4 ounces fresh mushrooms, sliced
2 medium carrots, sliced
2 celery stalks, diced
2 leek tops, sliced
4 to 6 thyme branches
2 bay leaves
6 branches parsley, roughly chopped
3 sage leaves or a pinch of dried sage
3 cloves garlic, chopped
1 teaspoon sea salt
9 cups spring water

Steps:

  • Heat the olive oil in the soup pot, add onion and leeks and celery, allow to caramelize over medium heat for 10 minutes. Add the salt, garlic and thyme and saute 3 more minutes.
  • Add the wine, raise the heat and reduce for 3 minutes. Add the mushrooms and cook them with the onion mixture over medium-low heat for 6 minutes, stirring part way through cooking. Pour in the soaked mushrooms, stock and add tofu. Taste and add more sea salt, if necessary. Lower heat and simmer for 20 minutes.
  • Remove thyme branches. Let the soup cool slightly and then puree in the blender to make a smooth creamy soup.
  • Garnish with fresh thyme or parsley, Sauteed mushrooms, and a spoonful of tofu sour cream if you are feeling decadent.
  • Cover the dried mushrooms with 1 cup hot water and set aside. Heat the olive oil in the soup pot and add the onions to caramelize. When they have turned a deep brown add the remaining vegetables, herbs, garlic, sea salt and saute an additional 3 minutes (add a little liquid if necessary). Add the dried porcini and their soaking liquid plus 9 cups cold water, and bring to a boil. Simmer for 45 minutes uncovered. Strain the stock through a fine mesh colander.
  • Use as is or return it to the stove to reduce and intensify the flavor. A general rule of thumb: it takes about 15 minutes at a slow boil to reduce the volume of liquid by one cup. Yield: 6 to 8 cups

MUSHROOM BISQUE



mushroom bisque image

Make and share this mushroom bisque recipe from Food.com.

Provided by chia2160

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs sliced mushrooms, any variety
1 slice bacon, chopped
1 large onion, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1/4 cup cognac or 1/4 cup brandy
1/3 cup white wine
3 cups chicken broth
1 1/2 cups heavy cream
salt and pepper

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.

Nutrition Facts : Calories 290.5, Fat 24.8, SaturatedFat 14.5, Cholesterol 84.1, Sodium 448.3, Carbohydrate 9.3, Fiber 1.6, Sugar 3.6, Protein 7.9

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