Wild Mushroom Bisque

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1		Yellow onion - diced
3		Leeks, whites parts only - sliced
2		Celery ribs - sliced
1 teaspoon	5ml	Sea salt
2		Garlic cloves - roughly chopped
6		Fresh thyme sprigs
1/2 cup	118ml	White wine
1 lb	454g / 16oz	Mushrooms - sliced
		= (a mixture of porcini, cremini,
		Oyster, portobello, button)
2 oz	56g	Dried porcini mushrooms - soaked in
1 cup	237ml	Hot water
6 cups	1422ml	Wild Mushroom Stock - (see recipe)
1 lb	454g / 16oz	Silken tofu

Recipe Instructions

Heat the olive oil in the soup pot, add onion and leeks and celery, allow to caramelize over medium heat for 10 minutes. Add the salt, garlic and thyme and saute 3 more minutes. Add the wine, raise the heat and reduce for 3 minutes.

Add the mushrooms and cook them with the onion mixture over medium-low heat for 6 minutes, stirring part way through cooking. Pour in the soaked mushrooms, stock and add tofu. Taste and add more sea salt, if necessary. Lower heat and simmer for 20 minutes.

Remove thyme branches. Let the soup cool slightly and then puree in the blender to make a smooth creamy soup.

Garnish with fresh thyme or parsley, sauteed mushrooms, and a spoonful of tofu sour cream if you are feeling decadent

This recipe yields 4 to 6 servings.

Source:
CHEF DU JOUR - (Show # DJ-9512) - from the TV FOOD NETWORK

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