Morel Mushroom Bisque Recipes

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.

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.

Steps:

• Soak porcini in warm water until soft, about 20 minutes. Drain, squeeze gently, chop coarsely, and set aside.
• In a large saucepan over low heat, melt butter. Add oil, shallots, garlic, onion, and leeks; cook until soft, about 20 minutes.
• Add all mushrooms except porcini and cook for 5 to 10 minutes, until slightly soft. Season lightly and add leaves of 1 thyme sprig. Add turnips, apple, and bay leaf and cover with stock (you may not use it all). Simmer for 30 minutes, adding porcini in the last 10. Remove from heat.
• Remove bay leaf and puree soup in a food processor in small batches. Place in a clean pot and reheat gently.
• Add Madeira, cream, and remaining thyme leaves. Add more stock if soup is too thick. Adjust salt and pepper to taste. Serve in warm bowls with a dollop of creme fraiche and a sprinkling of chives.

Steps:

• Chop morels finely. Sprinkle with lemon juice.
• Melt 1/3 of the butter in a pan and cook the onion and garlic in it until soft and yellow, but not brown.
• Add morels and cook until juices are absorbed by the mushrooms.
• Season to taste with salt and pepper.
• Meanwhile, melt the remaining butter in a large saucepan. Stir in the flour then add hot stock, gradually, stirring constantly to avoid lumps.
• Simmer 20 minutes.
• Add the mushroom mixture and simmer an additional 10-15 minutes.
• Correct seasonings. Take off heat and add cream. Serve hot.
• (from The Curious Morel, and Basically Morels).

Steps:

• In a soup pot, sweat the onions, mushrooms and leeks in butter on medium heat until translucent.
• Add flour and cook until tan and nutty smelling.
• Add chicken stock; simmer for 1 hour on low heat.
• If desired, reserve 1 scoop of mushrooms to garnish soup with.
• Puree soup in a blender and return to soup pot. An immersion blender can be used to puree the soup in the soup pot itself.
• Add cream, half and half and the remaining 3 tablespoons butter to finish.
• Add fresh salt and pepper to taste.
• Stir well and heat thoroughly.
• Garnish with reserved mushrooms, chopped fresh chives and drizzle with lemon-infused olive oil (optional).