In the Kitchen: Mushroom Bisque

We enjoyed another delicious 30 minute meal out under the Mulberry tree last night: creamy mushroom bisque, fresh-from-the-garden arugula, tatsoi and radish salad and our amazing home-baked sourdough bread.

Mushroom bisque and arugula salad ready for a picnic.

The salad was simply a blend of whatever I felt like harvesting from the cold frame, dressed in balsamic and olive oil. The mushroom bisque recipe is adapted from Julia Child’s Way to Cook, check out the veloute soups section. It was another kitchen sink recipe, making do with what I had on hand.

Mushroom Bisque

1. I minced a small yellow onion and three fresh green onions (I was out of onions), and then sauteed for a minute in 2T of butter with a generous teasoon of sea salt (my stock is unsalted. so careful here if you’re using canned stock). Then I put the lid on the pot and let the onions braise for 6-7 minutes over low-medium heat.

2. I added a little white wine because there wasn’t much butter left in the pan & turned up the heat.  Then added 2T flour. Stir to cook the flour butter mixture. When it was really dry, I added a little rooster stock I had simmering on the stove. After about 5 minutes, I added a cup of hot stock and whisked to make sure there weren’t any lumps. Added another cup of stock. Stir. Then 2 cups of our fresh goat milk (any milk will do). Simmer, stirring, about 10 minutes.

3. While the soup was simmering gently, I got out a bag of frozen shitake mushrooms. Put the whole bag (ok, not the bag, but the mushrooms)  in the soup. It was about a quart of mushrooms. I added about a 1/2 teaspoon of thyme to balance the strong shitake flavor. I may have chosen a different herb or two with a milder mushroom. Simmer, stir, simmer gently.

4. I let the soup simmer 10-15 minutes total until the flavor seemed melded. In the meantime I rustled up the salad. You could drizzle fresh cream or creme fraiche over the soup with minced chives or some other herb. I save a few of the onion tops from the garden and used those as a garnish.

The soup and salad was delicious. I think I would prefer a milder mushroom than the shitake for this, but it was what I had on hand, and still excellent. Enjoy!

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4 Responses to In the Kitchen: Mushroom Bisque

  1. Beth says:

    I just stumbled across your website while searching for some hard to get tinctures, and I must say, I’m extremely impressed! It’s been many, many years since I was able to pick mulberries from a neighbor’s tree, and I’m delighted you have one in your backyard! I wish I lived closer to stop by and visit your lovely farm and attend some of your workshops (and, did I mention the mulberries?). Pity there’s nothing like that over here….

    Beth
    North Palm Beach, FL

  2. Hi Beth. Thanks for the kind words. Our dog Tessie loves the mulberries too! She hoovers them up off the ground. -Tree

  3. No mulberries in Florida? So sad! Maybe you can pick oranges or mangoes from a neighbor’s tree? Thanks for saying hello! -Jen

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