The great gift of winter’s long silence is that we are invited to question our certitudes, culturally and personally, and make an attempt to reach new understandings.
Mushrooms emerge in a similar way from the dark, surprising us by the way their flavors enhance and rise in complexity when added to other ingredients. I invite you to play with this one; vary the aromatics, experiment with a favorite wine, deeply enjoy.
Mushroom Bisque
1 lb. (453 g) mix of your favorite mushrooms (I love crimini with a few shiitake thrown in), cleaned* and sliced
1/4 stick of salted butter
2 T olive oil
1 large onion, diced
3 garlic cloves, minced
1 T each of fresh parsley and thyme
1/4 cup red wine (something you enjoy but it doesn’t need to be too expensive)
3 cups vegetable broth (I’m a huge fan of Better Than Bouillon organic veggie stock)
1/3 cup (40 g) flour
1 cup of half and half
Garnish ideas:
Dollop of sour cream or creme fraiche
Sprig of fresh thyme
*While many people like mushroom brushes, my favorite technique for cleaning mushrooms is to run a little water over the tops, gently rub off any dirt, then massage with paper towels to absorb all water.
In a Dutch oven, melt the butter and olive oil over medium heat. Add the onions and garlic and cook until translucent. Add the mushrooms and saute for 4-5 minutes.
Add wine and herbs and saute 2-3 more minutes, then stir in the flour until evenly incorporated. Let it incorporate for a few minutes then add the veggie stock and bring the whole thing to a boil.
Lower the temperature all the way and simmer for 15 minutes. Add the cream the last few minutes before serving.
Top with fresh ground pepper, garnishes and enjoy!!
Beloved Recipe Box 
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