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Blades’ Bistro Wild Mushroom Bisque Recipe


  • 3 bay leafs
  • 2 table spoons butter
  • 2 cloves garlic
  • 1 stock carrot (sliced)
  • 1 stock celery (sliced)
  • 1 medium onion (sliced)
  • 1 cup milk
  • 1 cup cream
  • 6 cups chicken stock
  • ¼ cup unbleached flour
  • 2 lbs button mushrooms
  • ¼ cup dried wild mushroom blend (steeped in hot water for 15 min)
  • 2 oz brandy
  • 2 oz dry sherry
  • 2 oz Maggi seasoning (by Nestle)

Roux recipe, if needed

  • 2 tbsp. butter or oil
  • 2 tbsp. flour

(Flour and butter or oil is 1 to 1 ratio.) 
Melt butter in skillet. Add the flour and stir constantly until dark brown, being careful not to burn. If there is the slightest indication of over-browning, dispose of the Roux and start over. Even a slightly-burned sauce will ruin a savory dish. 
For garnish

  • 1 cup chopped parsley
  • ½ cup crème Fraiche

Cooking Instructions:
In large pan melt butter over medium heat.  Add garlic, celery, carrots, onions and button mushrooms, sauté 5 min till translucent add fresh herb mixture and cook 5 min longer. Reduce heat to low, add flour to make a roux stir over low heat often until golden brown color appears, do not let scorch. Turn up heat and add stock, milk, cream, sherry, maggie and the reconstituted wild mushrooms. Bring to medium simmer and cook for 30 min. Strain soup mixture into another bowl or pan, take the strained solids and puree in a food processor. Return puree to liquid and bring back to simmer, add bay leaf, salt and pepper to taste. Cook for 15 min, check consistently for thickness. If to thin stir in extra roux, if too thick add stock. Garnish with fresh chopped parsley and a dollop crème Fraiche.
** Serves six to eight people.

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