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Triple Mushroom Bisque

Shiitake + Button + Portobello mushrooms
Print Recipe
Servings 6 - 8

Ingredients
  

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 large leek, washed and thinly sliced
  • 1 large shallot, minced
  • 2 cloves garlic, minced
  • 8 ounces button mushrooms, stemmed and sliced
  • 4 ounces shiitake mushrooms, sliced
  • 2 large portobello mushrooms, stemmed and sliced
  • ¼ cup unbleached all-purpose flour
  • 3 cups vegetable stock
  • 1 cup cream
  • 4 ounces brie, rind removed and cut into 1-inch pieces
  • 6 sprigs thyme
  • ¼ teaspoon ground nutmeg
  • ¼ cup dry sherry
  • juice of 1 lemon
  • salt and pepper to taste

Instructions
 

  • In a large Dutch oven, heat butter and olive oil over medium heat.
  • Sauté the leeks and shallots until tender. Add garlic.
  • Stir in mushrooms and sauté for another minute.
  • Add the flour and stir to coat the vegetables.
  • Pour in the stock and bring to a boil. Continue to stir until the mixture thickens. Lower to a simmer and cook uncovered for 20 minutes.
  • Add cream, brie, thyme, and nutmeg. Simmer for 5 minutes.
  • Stir in the sherry and lemon juice.
  • Season with salt and pepper.