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MUSHROOM BISQUE

SOUP

Mishroom Bisque

YIELD

1 Serving

INGREDIENTS

STEP 1:
2 cups sliced shiitaki mushrooms (reserve stems)
2 Tbsp minced shallot
1 cup Madeira
2 Tbsp unsalted butter
salt to taste


STEP 2:
2 cups sliced button mushrooms
stems from shiitaki mushrooms
½ cup dried wild mushroom mix (porcini, oyster, morel, portabella)
1 cup chopped leek
½ cup chopped celery
½ cup chopped onion
1 bay leaf
¼ tsp dried thyme
1 clove
1 clove garlic
6 stems fresh parsley
¼ cup brandy
1 cup white wine
½ cup Madeira
6 cups chicken stock
2 Tbsp unsalted butter
½ cup flour or arrow root
salt to taste
Heavy Cream
Madeira

PREPARATION & METHOD

STEP 1: Remove stems from shiitaki mushrooms. Sliced caps into strips. Saute shallots in butter but don’t allow to brown. Add sliced shiitaki and toss to coat with butter and shallots. Add Madeira. Bring to boil. Sprinkle with salt to taste. Cook on high heat till almost dry. Set aside.

STEP 2: Melt 2 Tbsp butter in large sauce pan or stock pot. Add all dry ingredients except flour or arrow root. Cook (sweat) on medium heat till all vegetables are soft. Add brandy and wines, increase heat and cook till almost dry. Add chicken stock. Bring to boil, then reduce to simmer. Simmer 1 hour. Strain and return to pot. Thicken as desired with flour or arrow root. Add cooked shiitaki mushrooms.

Finish with heavy cream and Madeira to taste.

MORE INFO

Mmm, mmm, good. Now here’s a recipe I am definitely going to try. Word on the streets of Hayesville, as well as from Trip Advisor advise giving The Copper Door a try. Some reviewers say it could hold its own in any Metropolitan city. Others drive from Atlanta just for dinner.

Mushroom Bisque is a complex recipe, with touches of Madeira, brandy and white wine. Perfect for a fall evening! It’s easy to understand why this is the signature dish from The Copper Door, but from the comments I’ve seen and heard, they have many items on their menu that could match this rich offering.

Check out www.TheCopperDoor.com