Wild Mushroom Bisque with Parmesan Toasts

makes 6 servings

1/3 c. (75 mL) dried Porcini mushrooms
1/4 c. (60 mL) dried Chanterelle mushrooms
1-1/2 lbs. (750 g) mixed fresh mushrooms, such as button, Shiitake and oyster
2 Tbsp. (30 mL) olive oil
3/4 c. (175 mL) finely chopped onion
1 small shallot, finely chopped
3 garlic cloves, finely chopped
1/4 c. (60 mL) finely chopped celery
1/2 c. (125 mL) finely chopped leek
Salt and freshly ground black pepper, to taste
1/3 c. (75 mL) dry white wine
4 c. (1 L) low-sodium chicken or vegetable broth
2 c. (500 mL) 2% milk or light cream
2 tsp. (10 mL) minced fresh chives
Parmesan Toasts:
6 slices baguette, cut on a sharp diagonal
Extra-virgin olive oil
1/3 c. (75 mL) freshly grated Parmesan cheese
Paprika

Bring 1-1/2 c. (375 mL) water to a boil. Place the Porcini and Chanterelle mushrooms in a medium bowl. Pour water over mushrooms to cover; set aside for about 1/2 hour, or until mushrooms have softened. Clean and thickly slice the assorted fresh mushrooms; set aside. In a large stockpot, heat olive oil over medium heat; add the onion, shallot and garlic. Cook over medium-low heat until softened, about 3 minutes, making sure not to brown the vegetables. Add the celery and leek and continue cooking for another 3-4 minutes or until fragrant. Add the mushrooms; season generously with salt and pepper. Increase the heat to medium-high, and cook, tossing, for about 5 minutes or until the mushrooms have softened. Remove the Porcini and Chanterelle mushrooms from the soaking water and strain off 1/2 c. (125 mL) liquid, leaving behind any sand that may have settled at the bottom of the bowl. Add the mushrooms, reserved mushroom soaking liquid and white wine to the pot and simmer for 3-4 minutes. Add the broth; bring to a boil. Reduce the heat and simmer for 25-30 minutes, stirring occasionally. Allow to cool slightly. Purée the soup in batches in a blender until completely smooth. Transfer the soup to a clean pot; season with salt and pepper to taste. Stir in the milk or cream and fresh chives and reheat over medium heat. When ready to serve, make the Parmesan toasts: Preheat the broiler. Lightly brush both sides of each bread slice with olive oil and arrange on a baking sheet. Broil for 1 minute, until toasted. Flip the bread, sprinkle with the Parmesan and a pinch of paprika and broil for 1 minute longer, until the cheese is melted and the bread is golden and toasted. Divide the soup between 6 heated soup bowls and serve with the Parmesan toasts.

Calories: 278; Protein 13 g; Carbohydrate 33 g;
Fibre 3.5 g; Fat 10.5 g/serving

< return to gourmet recipes