Morel Bisque Recipes

MOREL MUSHROOM BISQUE

Morel Mushroom Bisque image

If you are a fan of fresh (or even dried) morel mushrooms, this is the soup for you. Everyone who eats morels knows that they go best sauteed with onions, garlic and butter. This incorporates all of those ingredients to create a magnificently creamy soup, strong with morel flavor, but not too overpowering. This isn't healthy eating, and I don't recommend trying to make it that way. Just eat less of it! Serve with crusty bread or garlic croutons.

Provided by Jennifer F.

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

½ cup butter
1 tablespoon minced garlic
1 large onion, diced
8 ounces fresh morel mushrooms, sliced
1 tablespoon chicken soup base
1 tablespoon all-purpose flour
2 cups water
2 cups heavy cream
⅛ teaspoon ground dried thyme
salt to taste
2 teaspoons ground black pepper

Steps:

Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes. Stir in chicken soup base and flour; cook for 1 to 2 minutes. Pour in water and cream; bring to a simmer, and cook 5 minutes.
Puree half of the soup in small batches, filling the blender no more than halfway full each time. Return soup puree to pot. Cook on low 10 to 15 minutes. Season with thyme and salt and pepper before serving.

Nutrition Facts : Calories 663.1 calories, Carbohydrate 13.1 g, Cholesterol 224.9 mg, Fat 67.4 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 42.1 g, Sodium 753 mg, Sugar 2.9 g

MUSHROOM BISQUE

Mushroom Bisque image

Provided by Food Network

Categories appetizer

Time 2h35m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 quart chicken broth
1 pound assorted fresh mushrooms, chopped
1 small onion, finely chopped
6 tablespoons butter
6 tablespoons all-purpose flour
8 tablespoons half-and-half
1 bay leaf
1 teaspoon salt
White pepper
Hot sauce

Steps:

In a 2-quart pot, bring chicken broth to a boil. Add mushrooms and onions and bring back to a simmer. Reduce heat to a slow simmer and cover for at least 1 hour.
Roux:
In a separate large pot, melt the butter, then add the flour. Whisk until evenly incorporated. Continue to whisk while slowly adding half-and-half to the roux. Add bay leaf and stir constantly until the sauce is thickened and smooth. Remove the bay leaf and discard.
Add the mushroom broth to the roux and stir until evenly incorporated. Season with salt, pepper and hot sauce, to taste. Serve immediately.

MOREL BISQUE RECIPE

Morel Bisque Recipe image

Provided by á-170456

Number Of Ingredients 10

Ingredients

4 tablespoons butter
1 small onion minced
1 pound morels* chopped
2 tablespoons flour
3 cups beef broth
2 cups half and half
Freshly-ground white pepper to taste
2 tablespoons dry sherry
Salt to taste
2 tablespoons minced fresh parsley or chives

Steps:

* Alternate Mushrooms: Chanterelle, Fairy-ring Mushroom, Shaggy mane In a sauté pan or skillet, melt the butter and sauté the onions and the morels for about 10 minutes. Stir in the flour and cook 2 to 3 minutes. Stir in the beef broth until well blended. Add the half and half and white pepper. Simmer, but do not allow the soup to boil. Just before serving, add the sherry and salt, and sprinkle the parsley on top. This recipe yields 4 first course servings.

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