I heart mushrooms, of all kinds. I don’t discriminate. This has the perfect nutty, comforting flavor! The truffle really comes out with the use of both the oil and salt.
Mushroom Bisque
- 1 package shiitake mushrooms
- 1 package white mushrooms
- 1 package crimini mushrooms
- 1 yellow onion, diced
- 5 cloves garlic, diced
- 1 can coconut milk
- 1 container (like the rectangle) chicken stock
- 1/4 teaspoon yellow curry
- 1 tsp truffle salt
- Fresh ground black pepper
- 1 TBSP white truffle oil
In a stock pot, begin sautéing the onion and garlic in 1/2 of the truffle oil on medium heat, seasoning with ground pepper. Just when the onions start to change color and become transparent, add all mushrooms. Continue sautéing everything until the mushrooms become soft. Add all the remaining ingredients, and bring to a boil. Turn down and let simmer for 15-20 minutes. Use an immersion blender right in the stock pot to blend into a creamy thick bisque! Serve immediately.
It reheats very, very well. Despite the coconut milk, it doesn’t taste coco-nutty because of the addition of the yellow curry. You could easily add garnishments like scallions, bacon bits, thyme, etc.!
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