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Bisque of Wild Mushroom with French-Fried Oyster Crouton
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Posted on Oct 21 2006
Prep Time: 1 hour
Yields: 10-12 servings
It is best to use some variety of wild mushrooms to create this soup. However, you may substitute dried forestiére mushroom packs, which can be found in most grocery stores. If necessary, fresh button mushroom combined with any other varieties will certainly do.
Ingredients:
1 pound fresh mixed mushrooms, sliced
½ pound butter
1 cup diced onions
¼ cup diced celery
½ cup diced bell peppers
2 tbsps minced garlic
6 tbsps flour
1 quart hot chicken stock
1 cup heavy whipping cream
1 tsp chopped thyme
1 tsp chopped sage
salt & pepper to taste
1 ounce sherry
Deep-fried oysters
Ina a 1-gallon stockpot, melt butter over medium-high heat. Add mushrooms and sauté 5-7 minutes or until wilted. Add onions, celery, bell peppers and garlic. Sauté 10 additional minutes or until vegetables are slightly caramelized but not brown. Placed cooked mushrooms and vegetables into a food processor. Process until mixture is pureed but not liquefied. There should be bits of mushroom still visible. Return puree to stockpot and whisk in flour, blending well. Add hot chicken stock, one ladle at a time. Stir in heavy whipping cream, thyme and sage. Season to taste with salt and pepper. Bring to a rolling boil, reduce to simmer and cook 30 minutes. Add sherry and stir well. Ladle soup into a bowl, and garnish with two fried oysters.
[I]David Spitzer is the executive chef of the Fiesta Resort and Spa Saipan. www.fiestasaipan.com.[/I]
