Notes:
You may use any selection of mushrooms you wish, but wild mushrooms are preferable and can generally be found at Farmer's Markets or in specialty grocery stores.  Morel, Porcini and Chanterelle are fabulous choices, along with Shitake and Oyster mushrooms.  You may find Cremini mushrooms more readily available, and these are just as lovely.  

Smoked Salt can add a lovely quality to the bisque, but it is quite powerful, so less is more if using.

This version of bisque is not heavily cream based.  To thicken the soup, I use rice, an old trick courtesy of Julia Child.  You can also use potatoes. They will absorb the flavor of the soup quite well and lend a velvety texture when pureed.  Plus, it's less messy than mucking about with flour or cornstarch.

This is a luscious and velvety mushroom bisque that evokes crisp fall evenings.  Pair this with one of our fantastic earthy Pinot Noirs or one of our delightfully crisp Chardonnays.  Indulge in grounded earthiness as you slow down and savor the comforting richness of the season.  


Directions:
1.  In a heavy bottom pot or Dutch oven over medium heat, melt the butter.  Add the chopped mushrooms, sprinkle with salt and sauté until they have released their liquid, approximately 5 minutes.  Turn the heat down to medium low and continue to cook and additional 5-10 minutes or until the liquid has reduced.

2.  Add in the sofrito of leeks, shallots and celery.  Continue to cook for 2-3 minutes or until the vegetables become softened.  At this point, add in the rice if using.  Stir to combine.

3.  Deglaze the pan with the brandy or cognac.

4.  Add the thyme and stock.  Bring to a low boil and reduce the liquid by half until it is very concentrated.  This can take 15-20 minutes.

5. Puree the soup with an immersion blender to desired consistency.  For a velvety smooth texture, carefully transfer the soup to a blender, in batches depending on your blender's capacity.  Remove the vent from the blender top and cover with a clean tea towel to allow the steam to escape and prevent splattering.  Puree until smooth.

6.  Return the soup to the pan and stir in the cream.  Season to taste with salt and pepper.

Garnish with thyme sprigs.  Serve warm with a loaf of crusty sourdough bread, a simple green salad with a tangy vinaigrette, and a glass of DeLoach!!