A few years ago Panera Bread had a mushroom Bisque that I just loved. There Mushroom bisque has changed slightly since then but I still love it. I set out to make that soup and I created a wonderful bisque that was very close. the was before I had a blog and I never put the recipe to writing and now I can not remember how I made it. The following recipe is good but is not even close to the one that I created over 2 years ago.
1 medium onion thinly sliced
2 pounds button mushrooms, sliced
2 T olive oil
6 cups chicken stock
1 cup heavy cream
Salt and pepper
In a large soup pot add the oil and slowly caramelize the onions and mushrooms cooking about 20 minutes. , stirring periodically.
Add the stock and cook for a few minutes season to taste add the cream and heat through.
While writing this post I got to thinking that I did type this recipe before on babyfit.com and after about 40 minutes of searching I found one of my very first attempts at the soup...
1 Medium onion, finely chopped
2 T. Butter
2 cloves garlic, minced
1 -2 pound Mushrooms, Sliced
3 T. Flour
1/3 C. White Wine
4 C. water or chicken stock/broth (I used water)
2/3 C. Cream
1 T. Sour Cream
2 bouillon cubes (do not need if used stock)
2 dashes worcestershire sauce
salt and Pepper to taste
Sauté onions in butter for a few minutes add the Mushrooms and garlic and continue sautéing for about 10 minutes. Add flour and cook long enough to cook raw taste out of it (about a minute). Add the wine, water (stock, seasonings and cook for another 10 minutes. Lower heat add cream and sour cream and heat through. Serve.