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Receta Mushroom Bisque With Fresh Chives

by Global Cookbook

Ingredientes

1/4 c. dry shiitake mushrooms 1 c. warm water 3 Tbsp. butter 2 x onions minced 1 lb white mushrooms coarsely minced

1 tsp chopped garlic 2 can vegetable broth - (14 1/2 ounce ea) 1/4 c. chopped chives plus     Snipped chives for garnish 1/4 c. whipping cream

Direcciones

1. Soak dry mushrooms in warm water 20 min, then drain liquid through paper towels (to catch any grit) and reserve. Set liquid and mushrooms aside.
2. Heat butter in 3-qt pot over medium-high heat. When warm, add in onions. Cook, stirring often, till softened, about 5 min. Add in white and shiitake mushrooms and garlic. Cook, stirring often, till heated through, about 5 min. Add in reserved liquid and 1 1/2 cans broth. Bring to boil, then reduce heat and simmer, covered, 30 min. Let cold at room temperature.
3. Strain vegetables from liquid, reserving both. Puree vegetables in blender with 1/4 c. chives. Add in some liquid and puree till mix is very smooth, about 1 to 2 min. Return to pot. Stir in cream, and if soup is too thick, add in remaining broth (and water if needed). (Can be made ahead up to this point and refrigerated 2 days or possibly frzn up to 1 month. To serve, gently reheat till warm; don't boil. Add in water if soup is too thick.) Taste; adjust seasoning. Serve warm, garnished with snipped chives.
4. This recipe yields 6 to 8 appetizer servings.
5. NOTES :

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