Wild Mushroom Bisque
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 50 min |
| Total: | 1 h 10 min |
servings
Recipe ingredients
- 2 oz. (60 g) dried wild mushrooms, such as porcini
- 12 sprigs fresh parsley
- ¼ cup (60 mL) butter*
- 1 lb. (450 g) shallots, sliced
- 3 garlic cloves, peeled and gently smashed
- 2 8-oz. (227-g) trays button mushrooms, sliced
- 6 cups (1½ litres) Irresistibles Organics chicken broth*
- ⅓ cup (80 mL) arborio rice
- 1½ tsp. (7 mL) salt
- 2 tsp. (10 mL) lemon juice
- Little truffle oil (optional)
Preparation
In a large bowl, place dried mushrooms and add 2 cups (500 mL) boiling water. Let stand 10 minutes.
Meanwhile, remove leaves from parsley stems. Mince stems.
In a large pot, melt butter over medium heat. Add shallots and garlic cloves and cook, covered, over medium-low heat, until very soft, about 10 minutes.
Increase heat to medium-high and add button mushrooms and minced parsley stems. Cook until softened.
Add chicken broth, wild mushrooms and their steeping liquid, rice and salt.
Reduce heat and simmer, partially covered, stirring frequently, for 30 minutes or until rice is completely tender.
Purée in food processor or with hand blender. If the consistency is too thick, add up to 1 cup (250 mL) of water to thin. Stir in lemon juice and season with salt and pepper.
Garnish with minced parsley and a small drizzle of truffle oil if desired.
Suggestion
Instead of cream, arborio rice adds a luscious texture to this soup, but no fat.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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