Wild Mushroom Bisque

I am not sure what makes a bisque a bisque, but this is a recipe for a creamy, flavor packed mushroom soup. It is quick and easy, but since you have to chop all the ingredients, it takes a little time, but it is not hard at all.

Since the steps are a little confusing here is a basic overview:

1. Cut shiitake mushrooms, cook and then deglaze with chicken stock.

2. Cook cremini and oyster mushrooms and then set aside.

3. Cook garlic, celery and onions and herbs and let brown.

4. Add back shiitake and chicken stock, and a little bit of the other mushrooms.

5. Let simmer and then blend.

Directions:

1. Cut up 8oz of shiitake mushrooms on med, high heat with some butter and oil until browned and all the moist ure has been let out. Before they burn, add 40oz of chicken stock and let sit aside.

2. Heat a glug (no need to measure) of olive oil and some butter and brown 3-4 cut up oyster mushrooms and about 8 oz of cremini mushrooms (a quart ziplock full) until browned and scoop out and set aside.

3. Brown some sliced garlic in some oil on med-high heat and then add a pad of butter and 6 stalks of celery and a chopped up med onion into small pieces and brown in some butter and oil on med high heat until they have some nice color and then deglaze with a glug (1/2 -3/4 cup) of sherry.

4. Add 2 tablespoons of parsley, and 2 tsp of thyme, and the soaked shiitake mushrooms. Let simmer for at least 30 mins or up to a couple hours. If you want the whole thing to be smooth, add the other mushrooms, but if you want a some mushrooms with the soup don't add them.

5. Add 2 tbs of soy sauce and then add to a high power blender. and as you add it, add 1 slice of torn white bread (not including the crusts).

6. Pour into a bowl with or without the other mushrooms and enjoy!