Creamy Wild Mushroom Buttermilk Bisque
This delightful Creamy Wild Mushroom Buttermilk Bisque is a warm and comforting dish that celebrates the rich flavors of wild mushrooms. Originating from a cherished recipe by Eleanor Creighton, this soup brings together an assortment of dried wild mushrooms—such as chanterelles, cepes, and morels—paired with fresh button and shiitake mushrooms for depth. The addition of buttermilk creates a luscious creaminess while adding a tangy twist, making this soup perfect for a cozy meal paired with crusty bread. Relive the nostalgia of old cooking BBS Fidonets while enjoying this culinary gem!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Dried wild mushrooms
15 (whole)
Boiling chicken broth
1/4 cup (used for soaking dried mushrooms)
Madeira wine
4 tablespoons (divided)
Butter
1/4 cup (unsalted)
Onions
2 tablespoons (chopped)
Button mushrooms
3 cups (sliced)
Shiitake mushrooms
3/4 cup (sliced, stems removed)
All-purpose flour
1/3 cup (for thickening)
Chicken broth
4 cups (for soup base)
Fresh ground black pepper
1/4 teaspoon (to taste)
Buttermilk
3/4 cup (for creaminess)
Instructions
1
In a small bowl, combine the dried wild mushrooms with 1/4 cup of boiling chicken broth and 2 tablespoons of Madeira wine. Allow them to sit for 20 minutes, stirring occasionally to ensure all mushrooms are hydrated. After 20 minutes, drain the liquid and set it aside, discarding any remaining liquid.
2
Squeeze out any excess moisture from the rehydrated mushrooms, then coarsely chop them into bite-sized pieces.
3
In a large saucepan, melt the butter over medium heat. Add the chopped onions and cook them until they are tender and translucent, approximately 2 to 3 minutes, allowing any released moisture to evaporate.
4
Stir in the all-purpose flour, mixing well to create a roux. Gradually add 4 cups of chicken broth and the black pepper, whisking continuously to avoid lumps. Bring the mixture to a gentle boil, stirring frequently.
5
Reduce the heat and let the mixture simmer uncovered for about 30 minutes, stirring occasionally. After this time, remove 2 cups of the soup mixture and blend it until smooth in a blender or food processor.
6
Return the pureed soup to the saucepan, incorporating the chopped dried mushrooms and stirring thoroughly. Mix in the buttermilk and the remaining 2 tablespoons of Madeira wine, gently heating through without boiling.
7
Serve the bisque hot, garnished as desired, with warm, crusty bread on the side.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Wild Mushroom Buttermilk Bisque?
This is a rich and comforting soup that features a blend of wild and fresh mushrooms with a tangy buttermilk finish.
Who is the creator of this recipe?
The recipe is a cherished dish originally created by Eleanor Creighton.
What types of dried mushrooms are recommended?
The recipe suggests using dried chanterelles, cepes, and morels for the best flavor.
How do I rehydrate the dried mushrooms?
Combine the dried mushrooms with 1/4 cup of boiling chicken broth and 2 tablespoons of Madeira wine for 20 minutes.
How much Madeira wine is needed in total?
The recipe requires 4 tablespoons of Madeira wine, divided for use in different steps.
What fresh mushrooms are used in this bisque?
The recipe calls for 3 cups of sliced button mushrooms and 3/4 cup of sliced shiitake mushrooms.
Why should I remove the stems from the shiitake mushrooms?
Shiitake stems are often tough and woody, so removing them ensures a better texture for the soup.
How do I prepare the onions for the soup?
The onions should be finely chopped and cooked in butter until tender and translucent.
What is the purpose of adding all-purpose flour?
Flour is stirred into the melted butter and onions to create a roux, which thickens the bisque.
How much chicken broth is required for the soup base?
The main soup base requires 4 cups of chicken broth in addition to the broth used for soaking.
How long should the soup simmer?
The mixture should simmer uncovered for approximately 30 minutes to develop the flavors.
Why is part of the soup blended?
Blending 2 cups of the soup mixture helps create a smooth and creamy texture for the bisque base.
When do I add the rehydrated mushrooms back into the soup?
Incorporate the chopped dried mushrooms after returning the pureed portion of the soup to the saucepan.
What role does buttermilk play in this recipe?
Buttermilk adds a luscious creaminess and a unique tangy flavor to the bisque.
Can I boil the soup after adding the buttermilk?
No, you should gently heat the soup through without letting it boil to prevent the buttermilk from curdling.
What is the recommended garnish for this bisque?
The recipe suggests garnishing as desired, often with fresh herbs or a drizzle of oil.
What should I serve alongside this mushroom bisque?
This soup is best enjoyed when served hot with warm, crusty bread on the side.
Is this recipe considered a traditional comfort food?
Yes, it is described as a traditional, hearty, and cozy comfort food.
How much butter is used for the roux?
The recipe calls for 1/4 cup of unsalted butter.
What seasoning is used in the bisque?
The primary seasoning is 1/4 teaspoon of fresh ground black pepper, or more to taste.
How much buttermilk is used in the recipe?
The recipe requires 3/4 cup of buttermilk for the final stage of cooking.
What is the history mentioned regarding this recipe?
The recipe is a nostalgic culinary gem from the old cooking BBS Fidonets.
How much flour is needed for thickening?
You will need 1/3 cup of all-purpose flour.
How large should the rehydrated mushrooms be chopped?
They should be coarsely chopped into bite-sized pieces.
What type of broth is best for soaking the dried mushrooms?
The recipe specifies using boiling chicken broth for the hydration process.
Can I substitute the chicken broth with vegetable broth?
While the recipe calls for chicken broth, vegetable broth can be used for a vegetarian-friendly version.
Is this bisque suitable for a gluten-free diet?
As written, it contains all-purpose flour, so you would need a gluten-free flour substitute for it to be gluten-free.
How many fresh button mushrooms are needed?
The recipe calls for 3 cups of sliced button mushrooms.
How much onion is used?
The recipe requires 2 tablespoons of chopped onions.
Is the soup served hot or cold?
The bisque should always be served hot for the best flavor experience.