Well, Miss Becca, this post is for you.
Becca is my niece in-law who lives in jolly old England at the present and challenged me to come up with a mushroom bisque recipe reminiscent of her favorite soup at a local eatery in the States. I’ve thought about the recipe for quite a long time and felt that while the soup’s flavor is very rich and satisfying, the recipe probably wasn’t very complicated.
Finally, a couple of days ago I worked up the courage to give my formulated recipe a try. The only absolute parts of it that I had planned were that I would brown the onions and mushrooms together in some olive oil and butter and that somehow there were would be some cream involved. Once that beautiful onion and mushroom flavor started wafting in spirals up from the pan, the rest of the recipe started falling into place. The surprise ingredient for me was Worcestershire sauce. After my first taste of the initial soup, I knew that the soup wouldn’t be complete without it.
This soup is not an exact knock-off of the soup that Becca so much enjoys, but it is awfully good. I think that the only thing I would have to change in order to bring my soup in line with the one at the local eatery would be to use more butter.
I hope that you will enjoy this soup as much as I have enjoyed it. Be sure to use a variety of mushrooms in the soup–it would be best with crimini, shiitake, and button mushrooms. As for an onion flavor, I believe that any of the following would work well: yellow onions, leeks, or shallots. Have fun mixing and matching flavors and let me know what worked well for you.
Recipe by Terri @ that’s some good cookin’
- 2 pounds total mushrooms–use mushrooms such as crimini, shiitake, morrel, and button
- 2 onions, large diced–may also use leeks or shallots
- 2 cloves fresh garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 1/2 cups chicken stock, divided
- 2 cups cream or half and half, divided
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoon seasoning salt (I used Johnny’s)
- 1 teaspoon fresh, chopped thyme
- Clean mushrooms, trim stems, then quarter mushrooms.
- Heat a large frying pan over medium heat. When it is hot, add the 2 tablespoons of olive oil and the 2 tablespoons of butter. Stir around until butter melts.
- Add the mushrooms, onions, and garlic to the frying pan and stir to coat. Sprinkle with seasoning salt, to taste.
- The mushrooms will give up a lot of water in the initial cooking process. After the water has reduced, lower the heat to low and cook the mushrooms, onions and garlic until they begin to take on a caramelized appearance. Stir frequently at this stage.
- When the caramelizing process begins, add two cups of the chicken broth and the thyme to the pan with the mushroom mixture. Bring to a simmer and allow the liquid to reduce by half.
- Take pan off the heat and allow everything to cool somewhat.
- Transfer the mushroom and broth mixture from the pan into a blender. Pulse blend a few times to get things mixed, then turn the blender on high and process until fairly smooth. Add a cup of cream to the ingredients in the blender and blitz for a few seconds until well blended.
- Pour contents from the blender into a sauce pot. Stir in the remaining 1 cup cream, the remaining 1 1/2 cups chicken broth or stock, Worcestershire sauce, and 1 1/2 teaspoon Johnny’s seasoning salt.
- Cook and stir over medium heat until soup is hot, but not boiling. Test for flavor, adjust as needed.
Options: If you prefer a thinner soup, add a little more chicken broth. If you like mushroom bits, reserve some of the mushroom pieces at the end of step #6, then add them back to the soup in step #9.