Name: Autumn Leek and Mushroom Bisque
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Yield: 2 Person(s)
Cuisine: German
Ingredients: 37.5, g ,Butter; 1, ,Shallots, sliced; 1.5, cup ,Leeks, white part and an inch or two of green (reserve the rest for stock), cleaned and chopped; 2, ,Fresh rosemary sprigs or dried leaves; 2, ,Fresh thyme sprigs or dried leaves; 50, g ,Chanterelle mushrooms, chopped; 50, g ,Dried porcini mushrooms; 200, g ,Cremini mushrooms, quartered; 200, g ,Oyster mushrooms, torn into 1/3-inch pieces; 1.2, l ,Vegetable or chicken stock; 60, ml ,Heavy cream (optional); 1, pinch ,Salt and freshly ground pepper; 22.5, ml ,Olive oil; 1, ,Leaves from 2 or 3 sprigs parsley, roughly chopped

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Easy

Fairly cheap

Autumn Leek and Mushroom Bisque featuring Butter, Shallots, sliced, Leeks, white part and an inch or two of green (reserve the rest for stock), cleaned and chopped, Fresh rosemary sprigs or dried leaves. 285 kcal per serving.

Prep

15m

Cook

13m

Category:	Soup
Seasons

Ingredients

37.5 g Butter
1 Shallots, sliced
1.5 cup Leeks, white part and an inch or two of green (reserve the rest for stock), cleaned and chopped
2 Fresh rosemary sprigs or dried leaves
2 Fresh thyme sprigs or dried leaves
50 g Chanterelle mushrooms, chopped
50 g Dried porcini mushrooms
200 g Cremini mushrooms, quartered
200 g Oyster mushrooms, torn into 1/3-inch pieces
1.2 l Vegetable or chicken stock
60 ml Heavy cream (optional)
1 pinch Salt and freshly ground pepper
22.5 ml Olive oil
1 Leaves from 2 or 3 sprigs parsley, roughly chopped

Autumn Leek and Mushroom Bisque Directions

Melt butter in a large pot over medium-high heat.
Add shallots, leeks, rosemary, and thyme and sauté until the leeks and shallots are soft and the mixture is fragrant.
Add all the mushrooms and stir to combine. Reduce the heat, cover the pan, and cook for about 5 minutes, or until the mushrooms are tender.
Remove from the heat and discard the rosemary and thyme sprigs. Add the stock, bring to a simmer.
Add the cream (if using) and simmer until the soup is hot, about 3 minutes, stirring once or twice.
Season to taste with salt and pepper.
Drizzle with olive oil and sprinkle the parsley over the soup.
Serve.