"Just about any vegetable can be transformed into a smooth pureed soup," says Susan Spungen. Her Wild Mushroom Bisque hits the spot during cold weather. Or, try her Sweet Corn Puree , Butternut Squash Bisque or Green Pea Puree !
Servings: Serves 4–6
  • 1 cup dried porcini mushrooms
  • 2 pounds mixed fresh mushrooms , such as cremini, button and shiitake
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 4 shallots , thinly sliced
  • Kosher salt
  • Freshly ground pepper
  • 1 teaspoon fresh rosemary leaves
  • 1 stalk celery , thinly sliced
  • 1/4 cup Marsala or sweet sherry
  • 1 medium Yukon Gold potato , peeled and cut into 1 1/2-inch cubes
  • 1 cup canned chicken broth
  • 1 teaspoon fresh thyme or tarragon leaves , chopped
  • 1 cup milk or cream
  • 2 tablespoons Madeira or sherry
  • Directions
    Bring 2 cups of water to a boil. Place porcini mushrooms in a large glass measuring cup. Pour boiling water over mushrooms and set aside. Wash and trim fresh mushrooms; cut into quarters and set aside.

    Heat oil and butter in a 4-quart stockpot over medium heat. Add shallots, pinch salt and pepper and rosemary. Cook over medium heat, stirring occasionally, until shallots begin to brown, about 7 minutes. Add celery and continue to cook until translucent, about 2 minutes. Add fresh mushrooms and generously season with salt and pepper, stirring frequently for about 5 minutes, until mushrooms lose approximately half their volume.

    Using a slotted spoon, remove porcini mushrooms from water and add them to stockpot. Increase heat to medium high and add Marsala. Cook 1 minute.

    Slowly pour porcini liquid into stockpot, leaving any sediment behind. Add potato and chicken broth and bring to a boil, then reduce to a simmer and cook until potatoes are tender, about 20 minutes. Turn off heat and let soup cool slightly (about 8 minutes), stirring occasionally.

    Using a standard or immersion blender, puree soup until smooth. If using a standard blender, puree in small batches to prevent spillage. Transfer to a clean pot or storage container. Soup can be refrigerated for up to 2 days or frozen for up to 2 months.

    When ready to serve, reheat soup and add thyme and milk; stir well. Use additional milk or chicken broth if soup is too thick. Simmer 5 minutes and adjust seasoning to taste. Turn off heat, add Madeira, stir well and serve immediately.


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