Mushroom Bisque (NYPS 2017)

Serves 6 to 8.

6 cups chicken broth
1 pound assorted fresh mushrooms, chopped
2 cups onion, finely chopped
2 cups celery, finely chopped
¼ cup garlic cloves
6 Tbsp butter
6 Tbsp flour
1 cup heavy cream
1 bay leaf
3 sprigs thyme leaves, de-stemmed
½ cup sherry
Salt & pepper, to taste

In a 2-quart pot, bring chicken broth and cream to a boil. Add onions, celery, mushrooms and bay leaf back to a simmer. Reduce heat to a slow simmer and cover for at least 30 minutes.

In a separate large pot, melt the butter, then add the flour. Whisk until evenly incorporated to create a roux. Continue to whisk while slowly adding hot mushroom stock to the roux, stirring constantly until the soup is thickened and smooth. Remove the bay leaf and discard. Flavor with sherry, season with salt and pepper.

Working in batches, puree the soup in a blender until smooth, return the soup to the pot. Ladle the soup into warmed bowls. Serve immediately.

Recipe by Chef Barry Sexton