Wild Mushroom Bisque

[Guest guest]

This is amazingly good... definitely worth all the

effort.

 

Serves 4

 

INGREDIENTS

6 dried shiitake mushrooms, rinsed well

1/3 cup tomato sauce

1 Tbs. soy sauce

1 Tbs. olive oil

4 medium shallots, finely chopped

1/2 tsp. dried thyme

2 (1/2-lb.) pkgs. sliced fresh button mushrooms

5 Tbs. all-purpose flour

2 cups plain soy milk

1 Tbs. dry sherry

2 Tbs. chopped parsley plus more for garnish

 

1. In large bowl, cover shiitake mushrooms with 4

cups boiling water. Let soak 10 minutes. With

slotted spoon, remove mushrooms from liquid, rinse,

and set aside; strain mushroom liquid and reserve.

Coarsley chop soaked mushrooms. Measure reserved

mushroom liquid, adding water as necessary to make 4

cups. Stir in tomato sauce and soy sauce.

 

2. In large saucepan, heat oil over medium heat. Add

shallots, and cook, stirring often, 2 minutes. Add

thyme and soaked and fresh mushrooms. Cover, and cook

5 minutes. Sprinkle mushroom mixture with flour, stir

well, and cook 1 minute more.

 

3. Using whisk, add reserved liquid to broth and

increase heat to bring to a simmer. Partially cover

pot, and adjust heat. Simmer, whisking often, 10

minutes. Whisk in soy milk, sherry, and parsley.

Transfer soup to food processor or blender and process

until mixture is smooth. Sprinkle soup with chopped

parsley and serve.