Mushroom Bisque

By sandycon

Ingredients

• 6 large shallots, peeled
• 1/3 cup vegetable oil
• Kosher salt and pepper
• 1 pound white mushrooms, trimmed
• 8 ounces cremini mushrooms, trimmed
• 8 ounces shiitake mushrooms, stems removed
• 1 sprig thyme, tied with kitchen twine
• 2 tablespoons dry sherry
• 4 cups water
• 3 1/2 cups chicken broth
• 2/3 cup heavy cream, plus extra for serving
• 2 large egg yolks
• 1 teaspoon lemon juice

Details

Servings 6
Adapted from cooksillustrated.com

Preparation

Step 1

Tying the thyme sprig with twine makes
it easier to remove it from the pot. For the smoothest result, use a
conventional blender rather than an immersion blender to puree the soup. This
soup is best finished right before serving, but if you’d like to make it ahead,
follow the instructions below.

1. Halve and thinly slice 3 shallots
through root end. Place shallots and oil in Dutch and cook over medium heat,
stirring constantly, until shallots are deep brown and crisp, 15 to 20 minutes.
Using slotted spoon, transfer shallots to paper towel–lined plate and season
with salt to taste. Pour off all but 2 tablespoons oil.

2. Toss mushrooms and 1 tablespoon
salt in large microwave-safe bowl. Cover with large plate and microwave on high
power, stirring every 4 minutes, until mushrooms have released their liquid and
reduced to about one third their original volume, about 12 minutes. While
mushrooms cook, thinly slice remaining shallots crosswise, and set aside. Transfer
mushrooms to colander set in second large bowl and drain well. Reserve liquid.

3. Heat reserved oil in Dutch oven
over medium heat until shimmering. Add mushrooms and cook, stirring
occasionally, until mushrooms are browned and fond has formed on bottom of pot,
about 8 minutes. Add shallots, thyme, and ¼ teaspoon pepper and cook, stirring
occasionally, until shallots are just softened, about 2 minutes. Add sherry and
cook until it has evaporated. Stir in reserved mushroom liquid and cook,
scraping up browned bits on bottom of pot. Stir in water and broth,
and bring to simmer. Cover pot, reduce heat to low and simmer for 20 minutes.

4. Remove and discard thyme. Working
in batches, process soup in blender until very smooth, 1 ½ to 2 minutes. Return
soup to now-empty pot.

5. Whisk cream and yolks together in
medium bowl. Stirring slowly and constantly, add 2 cups soup to cream mixture.
Stirring constantly, slowly pour cream mixture into simmering soup. Heat
gently, stirring constantly, until soup registers 165 degrees (do not over
heat) Stir in lemon juice, and season to taste with salt and pepper. Serve
immediately, garnishing each serving with 1 teaspoon cream and 2 teaspoons
crispy shallots.

To make ahead: Prepare shallots and soup
through step 4. Refrigerate soup and store shallots in airtight container at
room temperature. To serve, spread shallots on rimmed baking sheet and toast in
250-degree oven until crisp, 5 to 10 minutes, watching carefully to prevent
burning. Warm soup to 150 degrees, and proceed with recipe as directed.