Mushroom Bisque: The House of William & Merry

The House of William & Merry is located in Northern Delaware near the heart of mushroom country, so this soup is a favorite.

March 17, 2017

Preparation

Slice the mushrooms and sauté with celery, onion, shallot and garlic in the truffle oil. Once the vegetables are tender, add the wine, and cook until the wine is almost completely dissolved. Add the stock, thyme, porcini powder, sherry vinegar, cream and half-and-half. Bring to a low simmer.

Cook for about an hour until the flavors and aroma deepen. Season with salt and pepper to taste. Puree the mix in the blender. (Remove thyme sprigs if desired. Be careful with the hot liquid.) Strain the puree for more silky texture.

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Ingredients

  • 8 ounces crimini mushrooms
  • 8 ounces of shiitake mushrooms, stem removed
  • 8 ounces of maitake mushrooms
  • 6 ounces of diced Vidalia onion
  • 4 ounces of diced shallots
  • 6 ounces of diced celery
  • 6 cloves of garlic, crushed
  • 1 ounce of white truffle oil
  • 8 ounces of Madeira wine
  • 16 ounces of mushroom stock or vegetable stock (non-vegetarians can use chicken stock)
  • 10 sprigs of thyme
  • 16 ounces of heavy cream
  • 8 ounces of half-and-half
  • ½ ounce of porcini powder (available online)
  • 1 ounce of sherry vinegar
  • Salt and pepper to taste
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