An earthy, rich, mushroom bisque—like this one laced with sherry—will get any evening off to a festive start, whether you’re serving it at a more formal gathering, or sharing a bowl with a friend by the fire while writing Christmas cards.
Makes 4 servings.
2 cups of water, brought to a boil
1 cup dried wild mushrooms, like chanterelles or porcini
1 tablespoon olive oil
1 tablespoon butter
1/2 onion, diced fine
1 stalk celery, thinly sliced
2 pounds fresh mushrooms, such as button or shiitake
1 teaspoon fresh rosemary leaves, chopped
1/4 cup sweet sherry
1 cup chicken broth or stock
1 teaspoon fresh tarragon leaves, chopped
1 cup milk
Salt and pepper to taste
1. Bring about 2 cups of water to a boil. Place dried mushrooms in a large glass bowl or measuring cup. Pour the boiling water over the mushrooms and set aside. Tap or gently rinse the dirt off the fresh mushrooms, cut into small pieces, and set aside.
2. Heat oil and butter in a large skillet over medium heat. Add onions and cook, stirring occasionally, until onions are translucent, about 3 minutes. Add the celery, fresh mushrooms, and rosemary, and continue to cook a couple of more minutes. Transfer the mixture to the slow cooker. Add the sherry and porcinis with the broth. Cover and cook on Low for 3 to 4 hours or on High for about 2 hours.
3. Using a standard or immersion blender, puree soup until smooth. If using a standard blender, puree in small batches to prevent spillage. Add tarragon and milk just before serving, and season with salt and pepper.