Great Lakes Mushroom Bisque
Yield: 6-8 Servings
1 12/ Lb. Cremini Mushrooms, Minced
1 Stalk Celery, Minced
2 Tablespoons Olive Oil
2 Tablespoons Unsalted Butter
1 Quart Low Salt Chicken Stock
2 Tablespoons Port Wine
2 Teaspoons Great Lakes Seasoning
1/2 Teaspoon French Grey Sea Salt
1/2 Teaspoon Ground Tellicherry Peppercorns
1 Cup Heavy Cream
Sour Cream for Garnish
Sometimes there’s nothing better to warm the spirit and soothe the soul than a piping hot bowl of mushroom bisque. We love this one, especially during Morel season here in the North, when we substitute fresh Morel mushrooms we've found in the woods for some of the creminis we usually use. We think once you try our recipe with its subtle north woods flavor, you will make it part of your repertoire.
Place olive oil and butter in a large sauté pan and heat at medium high until butter has melted. Add minced mushrooms and celery and sauté, stirring frequently, until celery is transparent and mushrooms have browned, releasing their juices.
Add stock, wine, and seasonings. Stir to combine. Cover pan and simmer over medium heat for 25-30 minutes. Add cream and continue to cook for another 10 minutes until cream has heated through.
Ladle into soup bowls, garnish with a dollop of sour cream, and serve.