Nothing tastes better than soup on a cool night. This mushroom bisque is warm and comforting, but also healthy and quickly prepared. If you want to make a really amazing soup, you could make your own mushroom stock, but for a quick dinner this recipe is great with store-bought vegetable or chicken stock.
You can use any kind of mushroom you like, but I’d recommend splurging on something interesting. I used a combination of chanterelles and shitakes. Chanterelles are delicious, and they are currently in season in Germany. On weekend runs through the forest I see people out collecting them.
1 onion, sliced into thin rounds
1 tablespoon olive oil, divided
1 pound mushrooms, sliced
3 cups vegetable stock
1/4 cup brandy
1/4 cup cream or creme fraiche
salt and pepper to taste
1. Over medium heat, add onion and 1 tablespoon olive oil to a saute pan. Cook over low heat for 45 minutes until caramelized, stirring occasionally.Transfer to a small dish and set aside
2. Heat the remaining olive oil in a large pot over medium heat and saute the mushrooms for 10 minutes until they are soft and the juices are absorbed.
3. Add the onions and the brandy and cook for 1 minute until the brandy is absorbed.
4. Add the stock, bring to a simmer and cook for 5 minutes. Turn off the heat.
5. Transfer to mixture to a blender and puree until smooth.
6. Return the soup to the pot, season with salt and pepper, and stir in the cream.
Makes 4 servings.