The Spicy Honey loves his mushroom soup. Usually, he’s happy with the canned stuff, but this is so simple to make; it is really soooooo delicious. I thought I probably should share the recipe. Because, you need to make this. This is goes together reasonably quickly. If you don’t have dried mushrooms, get some. They add both texture and depth of flavor to this soup (as well as stews), but they need to be reconstituted. I just put them in the bottom of the pan and add the first amount of white wine. Bring the mixture to a boil; remove the pan from the heat and set aside for about 15 minutes. They will absorb most of the liquid. These are reconstituted, but I tossed the leeks in on top, so you’re going to have a bit of trouble seeing the mushrooms. Sorry about that.
When the mushrooms have softened somewhat and the liquid is almost absorbed, add the butter and the leeks to the pan. Simmer for a couple of minutes. I like to dice about half of the mushrooms and thinly slice the remaining mushrooms, but that isn’t necessary. If you want, dice all of them or slice all of them…it’s up to you. Toss in the mushrooms and sauté them for several minutes. You want the mushrooms to release their liquid and become limp. If you want them to brown, then cook them longer. Stir the soup base, thyme leaves, porcini powder and garlic granules into the mixture, until the base melts. Sprinkle the rice flour over the mushrooms. The mixture should thicken slightly. Pour in the remaining wine and stir like crazy. Stirring constantly, add 1 cup of the milk, stirring until the mixture is smooth. Slowly add the remaining milk and heavy cream. Lower the heat and continue to simmer for several minutes or until the mixture thickens. Once you add the milk, make certain to keep the heat low, because heat can cause the mixture to curdle. You’re almost there…just stir in lemon juice, then the bacon bits and taste. If you need to add salt and/or more lemon juice. Pour about 1 1/2 cups into a nice bowl, sprinkle with some snipped chives and lots and lots of freshly ground black pepper. Don’t skimp on the pepper, because the pepper really does just make this bisque soar. Eat while it’s hot!
Mushroom-Leek Bisque with Thyme & Bacon Bits
- 1/3 cup diced (or sliced) dried mushrooms
- 1/2 cup dry white wine
- 1 cup diced or sliced leeks (I use frozen leeks from Trader Joe’s™)
- 2 tablespoons butter
- 1/2 pound button or cremini mushrooms, part sliced, part diced
- 2 teaspoons chicken broth base
- 1 teaspoon thyme leaves, crushed between your fingertips
- 1/2 teaspoon porcini mushroom powder (optional)
- 1/2 teaspoon garlic granules
- 1 tablespoon white rice flour
- 1/3 cup dry white wine
- 5 cups whole milk
- 1/3 cup heavy cream
- 1-2 teaspoons fresh lemon juice
- 1 tablespoon chopped fresh chives
- 1/3 cup crisp bacon bits
- Lots of freshly ground black pepper
In an 8-cup saucepan, reconstitute the mushrooms in the white wine. Bring the mixture to a boil; remove the pan from the heat and set aside for about 15 minutes. Add the butter and the leeks; simmer for 2 minutes. Dice about half of the mushrooms and thinly slice the remaining mushrooms. Continue to sauté for about 3-4 minutes of until the mushrooms release their liquid and become limp. Drop the soup base, thyme leaves, porcini powder and garlic granules into the mixture; stir until the base melts.
Sprinkle the rice flour over the mushrooms; stir until the mixture thickens slightly. Add the remaining wine; stir it in quickly. Add 1 cup of the milk; stir it the mixture until it’s smooth. Slowly add the remaining milk and heavy cream. Lower the heat and continue to simmer for 3-4 minutes or until the mixture thickens. Use low heat, because heat can cause the mixture to curdle. Stir in lemon juice, then the bacon bits.
Serve sprinkled with snipped chives and lots and lots of freshly ground black pepper.
NOTE: If you use fresh leeks, make certain they are free from grit. In a large bowl of cold water wash leeks very well. Drop into a colander to drain well, before proceeding with the recipe. You can brown the mushrooms, but I usually don’t worry too much about that. Though the porcini powder is optional, it gives this soup a wonderfully complex depth of flavor. For a lighter soup, omit the soup base and use 5 cups chicken broth and increase the heavy cream to 1/2 cup.
Mushroom-Leek Bisque with Thyme & Bacon Bits Recipe©Marcia Lahens 2017. All rights reserved.
You can be adventuresome and add some crumbled bleu cheese. I usually omit the bacon and add a couple of tablespoons of sherry when I use the bleu cheese. You’ll probably want to serve this in smaller portions, as the bleu cheese makes it richer. The Spicy Honey likes to have a grilled ham and cheese. It’s pure comfort.