Wild Mushroom Bisque with Walnut and Arugula Pesto

By KDHarmon

Ingredients

• Pesto:
• 4 oz arugula (about 6 cups)
• 3 Tbl fresh lemon juice
• 2 Tbl chopped, toasted walnuts
• 2 Tbl grated Parmesan cheese
• 2 cloves garlic, chopped
• 1/2 C extra virgin olive oil
• Bisque:
• 2 oz dried porcini mushrooms
• 1/2 C hot water
• 2 Tbl butter
• 12 oz assorted mushrooms, sliced
• 1 medium onion, chopped (about 8 oz)
• 6 cloves garlic, chopped
• 4 medium shallots, sliced
• 2 C dry white wine
• 1 Tbl chopped fresh thyme
• 1 bay leaf
• 4 C chicken broth
• 1 C cream

Details

Servings 4

Preparation

Step 1

For Pesto:
Puree first 5 ingredients in processor until almost smooth. With machine running, gradualy add oil. Season to taste with salt and pepper.

For Bisque:
Place porcini in small bowl. Cover with 1/2 C hot water, let stand until soft, about 20 minutes. Drain, reserving soaking liquid. Chop porcini.

Melt butter in large pot over medium-high heat. Add fresh mushrooms, onion, garlic and shallots. Saute 6 minutes. Add wine, thyme and bay leaf, bring to boil. Reduce heat to medium, simmer until reduced by half, about 7 minutes. Add broth and porcini soaking liquid, (leave sediment behind). Bring to boil, then reduce heat to medium and simmer, uncovered, 30 minutes.

Working in batches, puree soup in blender until very smooth. Return soup to pot. Add cream to soup, cook over medium-high heat until soup begins to simmer. Season with salt and pepper.

Divide soup among 4 bowls, garnish with pesto and serve.