Mushroom Bisque

By draingal

Ingredients

• 5 cups chicken stock
• 4 tbsp. butter
• 1/3 cup finely chopped onion
• 1.4 cup finely chopped celery
• another 2 tbsp. butter
• 1 1/4 lbs. whole mushrooms; slivered
• 6 tbsp. flour
• 1 1/2 tsp. dried thyme, crumbled
• 1/2 tsp. tsp. dried basil, crumbled
• 1/2 cup dry sherry
• 3 bay leaves
• 1 cup half and half
• 1 tbsp. fresh lemon juice
• 1 1/2 tsp. salt
• 1/4 tsp. white pepper
• 1 tsp. Worcestershire sauce
• 1/8 tsp. hot pepper sauce

Preparation

Step 1

Bring stock to boil in medium saucepan. Cover and set aside.
Melt butter in heavy, large saucepan over medium heat. Add onion and celery and sauté until translucent, about 5 minutes.
Meanwhile, melt 3 tbsp. butter in sauté pan, add mushrooms and cook over medium high heat for about 5 minutes. Set aside.
Whisk the flour, thyme and basil into the celery and onion mixture and cook for 4 minutes, stirring once or twice. You will have a crumbly, paste-like roux. Then whisk in the sherry and stir until the mixture smooths out. Using a rubber spatula, stir the pot around the bottom edges to incorporate any thick mixture that has congealed there. Whisk in half the hot stock and stir until smooth. Add the remaining stock and the bay leaves and bring to a boil. Reduce heat and simmer 3 minutes, stirring constantly.