Wild Mushroom Bisque

Comforting, woody, creamy and delicious! If you are a mushroom lover like my wife and I you will love this dairy free simple soup made with fresh and dried mushrooms!

Here’s what you will need:

  • 8oz cremini mushrooms
  • 1/2 oz dried mushroom mix (I used a poultry mushroom mix
  • 4 oz package of fresh mixed wild mushrooms (reserve the shitakes from package for sautéing crisp for garnish)
  • 1/2 of a large shallot minced
  • 2 Cups Chicken or vegetable stock (I used chicken for the flavor but its your choice)
  • 1/4 Cup Culinary coconut milk (whole foods)
  • 2 cloves fresh garlic crushed
  • 3 Cups water
  • olive oil
  • Salt and pepper to taste

In a 3 qt sauce pot at the water and bring to a boil, add the dried mushroom package and take pot off heat and let the dried mushrooms steep for about 15 minutes. While that is steeping heat up a large sauté pan to med high heat. Add 2 TBS of olive oil and the reserved fresh shitakes and sauté until well browned and crispy, remove from pan and place on a paper towel to drain.

To the same pan add 2 to 3 tablespoons of olive oil and add the shallots and sauté for 2-3 minutes until starting to get tender. Add the crushed garlic and cook another minute. Next add the cremini and wild mushroom packs to the pan and cook until very tender and starting to brown nicely. Take off heat and let cool some.

Next strain the dry mushrooms that have steeped and reserve the liquid.

In a blender, add the sautéed fresh mushrooms and steeped mushrooms and add the mushroom water that you steeped the dried mushrooms in and 1 Cup of the stock. CAUTION: contents will be hot so place the lid on the blender WITHOUT the plastic hole cap. Place a dry towel over the hole and start the pulse the blender a few times to get it started and then blend on low until smooth. While blending remove the towel and if contents are to thick add the remaining stock to the thickness you prefer. the add the culinary coconut milk (it will not make the soup taste like coconut). Stop the blender and add Salt and pepper to taste and blend to mix.

Serve the soup in a bowl and top with a few of the crispy shitakes and even a little chive oil like in the picture or some fresh chopped chives. If you don’t have any dairy issues you can substitute heavy cream for the culinary coconut milk and garnish with a dollop of sour cream or crème fraiche if you wish!


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