Ingredients:

  • 1.5 lbs Cremini (Baby Bella) mushrooms, cleaned and sliced
  • 8 oz Shiitake mushrooms, stems removed and sliced
  • 0.5 oz dried Porcini mushrooms, reconstituted in 1 cup hot water
  • 4 tbsp unsalted butter
  • 3 large shallots, finely minced
  • 4 cloves garlic, smashed and minced
  • 1 tbsp fresh thyme leaves
  • 1 medium Yukon Gold potato (approx. 150g), peeled and diced
  • 0.5 cup dry Sherry
  • 4 cups low-sodium vegetable or chicken bone broth
  • 0.75 cup heavy cream
  • 1 tsp fresh lemon juice
  • 0.5 tsp kosher salt
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. Reconstitute the porcini. Place 0.5 oz dried porcini in a bowl with 1 cup hot water. Let soak for 15 minutes until soft and pliable.
  2. Prep the mushrooms. Clean the 1.5 lbs cremini and 8 oz shiitakes (remove shiitake stems). Slice them into even 1/4 inch pieces. Note: Uniform slices ensure they brown at the same rate.
  3. Sear in batches. Heat 2 tbsp butter in your pot over medium high heat. Add half the mushrooms and cook for 8 minutes until they release their water and turn a deep mahogany brown. Remove and repeat with the second half.
  4. Sauté the aromatics. Lower heat to medium, add remaining butter, 3 minced shallots, and 4 minced garlic cloves. Cook for 3 minutes until fragrant and translucent.
  5. Deglaze the pan. Pour in 0.5 cup dry sherry. Use a wooden spoon to scrape up all the brown bits (fond) from the bottom until the liquid has reduced by half.
  6. Build the base. Add the seared mushrooms back to the pot. Stir in the diced Yukon Gold potato, fresh thyme, the strained porcini soaking liquid, and 4 cups broth.
  7. Simmer to soften. Bring to a boil, then reduce heat and simmer for 20 minutes until the potato cubes are tender enough to smash with a fork.
  8. Blend the bisque. Use an immersion blender to process the soup until completely smooth and velvety. If using a traditional blender, work in small batches and hold the lid down with a towel.
  9. Finish with richness. Stir in 0.75 cup heavy cream and 1 tsp lemon juice. Heat through for 2 minutes until small bubbles appear around the edges.
  10. Season and serve. Taste and add 0.5 tsp salt and 0.25 tsp pepper. Adjust salt as needed depending on your broth.