Warming Mushroom Bisque
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Chicken breasts (skinned)
- 4 cups chicken stock
- ¼ cup unsalted butter
- 1 onion (peeled and finely chopped)
- 6 cups flat Mushrooms (finely chopped)
- 1 clove garlic cloves (crushed)
- 0.333 cup all-purpose flour
- 1 dry white wine (or port)
- salt
- peppers
- ⅜ cup double cream
- 4 thyme (plus more for garnish)
Product recommendation
Chicken Mushroom and Tarragon Soup
Tarragon in place of the thyme would complement the flavours enormously
Preparation steps
1.
Heat the chicken stock in a large pan and poach the chicken breasts for 20 minutes until just cooked through. Remove to a plate with a slotted spoon and reserve the stock.
2.
Heat the butter in a large deep pan and sweat the onion without colouring for 5-10 minutes or until softened. Add the mushrooms and garlic and cook for a further 5 minutes or until the mushrooms have softened.
3.
Stir in the flour and cook out for a few minutes, or until the flour has turned a biscuit colour. Add the white wine and simmer until thickened.
4.
Pour over the stock, add thyme sprigs and bring to the boil, stirring constantly. Reduce to a simmer and cook for 20 minutes. Remove from the heat and allow to cool a little.
5.
Liquidise the soup in batches, removing the thyme stalks, then return to the pan. Shred the chicken and stir into the soup. Add the seasoning and cream and reheat the soup gently without boiling. Scatter with thyme leaves before serving.
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