Mushroom Bisque

Fall is here and there is nothing better than a beautiful homemade soup to warm you on these frosty and overcast days.  I adapted this recipe from one a friend was sharing which she really enjoyed.  I had made a delicious mushroom risotto in the past using a similar set of ingredients for the stock so I tried to stick closer to that when I was putting this together.  I did however puree all the good stuff this time rather than strain it all away like I would do for a risotto and the result was amazing.  A luscious soup with lots of guts and a subtle complexity which is not overpowering or too heavy.  I really enjoyed this and it took half the time of the risotto!  Definitely a keeper and cheap at that!  

Serves 6

Ingredients:

4 tblspn unsalted butter
2 leeks, while and light green parts only, sliced lengthwise and finely chopped
1 lb (500g) portobello mushrooms or mixed mushrooms, roughly chopped
2 tspn fresh thyme leaves
2 bay leaves
6 cups chicken stock or low-sodium broth
1/4 cup marsala or madeira
sea salt
cracked black pepper
1 cup heavy cream
3 tblspn freshly chopped parsley

Method:

• Heat a large soup pot and melt the butter.  
• Add the leeks and onion and saute over medium heat until tender, about 3 mins.  
• Lower the heat, add the crushed garlic, salt and pepper, cover the pan and cook for 30mins, stirring occasionally.  
• Add the mushrooms, stock, marsala, thyme and bay leaves and stir to combine. Cover and let simmer 20 mins longer.
• Cool the soup slightly, then discard the bay leaves. I strained aside about 1 cup of the stock to ensure a thicker soup before pureeing with a stick blender or in batches in a large blender or food processor.  (If you wish to add this strained stock in later to thin it out you can, but I ended up keeping this aside for another use).
• Freeze or store the soup at this point if necessary.
• Return the pureed soup to the saucepan and add the cream when you are ready to serve.
• Cook over low heat until the soup is warmed through, but do no allow the soup to boil
• Taste and adjust the seasoning if necessary.

To serve, ladle into warmed bowls, garnish with parsley and serve immediately with toasted croutons.

I used batons of country french bread, buttered on both sides with a light shaving of Fontina cheese baked on a lined baking tray in a preheated oven at 350'F for 14 mins, turning halfway.