Steep Porcinis:
1 ounce dried porcini mushrooms
3/4 cup dry sherry
Bisque:
4 Tablespoons unsalted butter
1/4 cup flour
6 shallots, minced (3/4 cup)
2 cloves garlic, minced
1 teaspoon fresh thyme, finely chopped
1/4 teaspoon freshly grated nutmeg
1 pound white button or cremini mushrooms,
wiped clean and sliced 1/4 inch thick
6 cups chicken stock or canned low-sodium chicken broth
2 1/4 teaspoons kosher salt
1/2 cup crème fraîche
2 teaspoons freshly squeezed lemon juice
Thyme Crème Fraîche:
1/2 cup crème fraîche
1/2 teaspoon thyme leaves
1/2 teaspoon lemon juice
Pinch of kosher salt
Mushrooms: Rinse the porcinis under running water. Bring sherry to a boil in a small saucepan. Remove from heat and add porcinis. Let sit for 10 minutes until soft. Drain the mushrooms and reserve liquid. Pass the sherry through a fine strainer to remove any bits of dirt. Reserve.
Mix Ingredients: Melt butter in large stock pot over medium-low heat. When foaming subsides, stir in the flour; cook 2 minutes. Add shallots and sauté, stirring for about 2 minutes. Stir in garlic, thyme and nutmeg; cook until fragrant, about 1 minute longer. Increase heat to medium. Add sliced mushrooms and soaked porcini mushrooms. Stir. Add the stock, strained sherry and salt; cover and bring to a boil; simmer, covered until mushrooms are tender, about 10 minutes.
Puree Soup: Fill a blender half full with the soup mixture. Working in batches, purée until smooth, 2 minutes a batch. Cover the blender with a towel as it can spit. Strain through a medium-mesh strainer into another stockpot over medium heat, using a ladle to help push the soup through. Discard remaining solids. Reheat. Once ready to serve, remove from heat and let stand for 5 minutes before whisking in the lemon juice and crème fraîche.
Thyme Crème Fraîche: Mix together in a small bowl crème fraîche, thyme, lemon and salt.
Serve: Serve a ladle full of soup and garnish with a dollop of crème fraîche.
Recipe created by Parties That Cook®
Serves 8
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