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Wild Mushroom Bisque

    1.5 oz. dried porcini mushrooms
    2 pints assorted wild mushrooms - button, Shiitake and oyster
    8 cups beef stock
    3 cups water
    1 carrot
    3 stalks celery with leaves
    1 medium onion
    1 cup half and half
    1/2 cup sherry
    2 tablespoons of butter
    2 tablespoons olive oil
    salt and pepper to taste

  In a sauce pan, bring 3 cups of water to a gently boil. Add dried
 mushrooms and reduce heat to simmer for 30 minutes uncovered.

  In a pot, saute fresh mushrooms in 1 tbsp. butter. Add a pinch of
 salt to allow mushrooms to release their liquid. Set aside in a bowl.

  In same pot, heat butter and olive oil over medium heat. Add
 shredded carrots, diced onion and diced celery. Saute gently for
 10 minutes. Add beef stock and simmer gently, uncovered for 30
 minutes.

  Strain beef stock and discard vegetables. Return stock to pot and
 add sauteed mushrooms and dried mushrooms with liquid. Simmer
 uncovered for 10 minutes. Add half and half and sherry. Return
 to simmer and cook a few minutes more.

  Blend in blender or use immersion blender to get desired consistency.