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Sharing Recipes and Mushroom Bisque

I have a confession. I have become a hoarder. A recipe hoarder to be specific. It’s a bit insane.

Although, I do think I have a pretty good excuse. Because eating out is so expensive ($50 for a single pizza!) and because almost nothing in the grocery store is pre-made (no Rice-a-Ronis, Hamburger Helpers, etc), I am on a constant search to find delicious things we can make at home using the fresh ingredients we can find here in Stavanger. Chris and I have found quite a few winners so far, so I decided it is high time to start sharing them on our blog so everyone can enjoy delicious food. Because really, what’s the point of discovering something amazing if you don’t share it with those around you? :)

SO. Without further ado, I present MUSHROOM BISQUE!

I came across this recipe one cold and wet day when I suddenly came down with a serious craving for Zupas‘ Wild Mushroom Bisque from back in Utah. I happened to find beautiful chanterelle mushrooms at the outdoor market that day and it just spiraled out of control from there. In desperation, I found this recipe on foodnetwork.com and adapted it to fit the crockpot (because really…with the cake shop about to open I have no time to cook soup all day). I’m not sure how close it is to actual Zupas since I don’t have the chance to compare and contrast, but it’s rich, creamy, SUPER simple and it sure hit the spot!

(Although, just as a side note, I learned that it is not technically a true bisque. Bisques are bisques because they are made with a strained crustacean broth with cream added. Creamy soups made with vegetables (like this here mushroom soup) are often called bisques because of the creaminess, but this is a misnomer. So now you have learned something for the day! If any of you happen to stop by Zupas in the near future would you please inform them that their Wild Mushroom Bisque is inappropriately named and should actually be called Wild Mushroom Cream Soup? Muchas gracias.)

First, find some beautiful mushrooms. I used a mix of chanterelles and button mushrooms because that’s what I could find that day, but I’m sure any combination of mushrooms you use would be delicious!

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Clean and chop said beautiful mushrooms. Add them to crockpot along with chopped onions and chicken broth/stock.

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Cook for 4-5 hours on low.

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Puree the cooked stuff to desired chunkiness with a blender, immersion or normal. (I pulverized mine silky smooth because I don’t like chunky mushrooms, but it’s all up to you and your preference!)

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Make a roux of butter and flour, add half-and-half, and incorporate into the soup as per the directions below. Cook for a little while longer.

Add some of your favorite hot sauce and VOILA! Smooth, creamy, flavorful mushroom bisque for your cold winter’s day!

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Pictures like this result when you have become crazed with comfort food cravings. It’s a sad, sad state.

 
Prep time
Cook time
Total time
 
Ingredients
  • 1 quart chicken broth
  • 1 lb. assorted fresh mushrooms, chopped
  • 1 small onion, finely chopped
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 8 tablespoons half-and-half
  • 1 bay leaf
  • 1 teaspoon salt
  • White pepper
  • Hot sauce
Instructions
  1. Add onions, mushrooms and chicken broth to slow cooker. Cook on low for 4-5 hours.
  2. Roux:
  3. In a frying pan, melt the butter, then add the flour. Whisk until evenly incorporated. Continue to whisk while slowly adding half-and-half to the roux. Add bay leaf and stir constantly until the sauce is thickened and smooth. Remove the bay leaf and discard.
  4. Add a ladleful of mushroom broth to the roux and stir until evenly incorporated. Add the entire thing back into the slow cooker and cook for another 30 minutes to 1 hour.
  5. Using an immersion blender (or regular blender), blend it all up to desired chunkiness.
  6. Season with salt, pepper and hot sauce, to taste. Serve immediately.