holy bisque

Wild mushroom bisque.
Yes, sounds fancy. Yes, tastes impressive. Yes, super seductive with all that cream. No, not hard to make.

Cream-based soups are as romantic as hand holding (and to be enjoyed as sparingly, lest ye feel smothered). This is a quick and effortless meal to enjoy on a cold day snuggled in front of the big screen.

1/4 c. butter
1 lb. wild mushrooms, washed and sliced (if you use dried mushrooms, make sure they’ve been rehydrated and drained)
3 shallots, minced
1/4 c. flour
1/2 tsp. salt
Dash of cayenne pepper
1 c. chicken broth
3 c. half and half cream

2 tsp. hot sauce
Salt and pepper to taste
Fresh parsley

Create roux with butter and flour.
(A good roux is cooked on medium heat, slowly adding flour to the melted butter. Don’t burn the butter unless you’re planning on gumbo bisque. The result should be a paste that is light caramel in color with no floury taste)

Add salt and cayenne.

Gradually stir in broth and half and half (I’ve found, for rich flavor’s sake, it’s best to add it early rather than finish with it).

In a separate pan, cook mushrooms and shallots until tender, about 10 minutes. Add mushroom and onion mixture to stock.

Cook, stirring about 5 minutes. Blend soup either with an immersion blender (my favorite new kitchen toy) or in a blender until it reaches your desired consistency. I like mine a little thick. Meaty.

Add hot sauce and season to taste.

This really tastes better the next day after the flavors have had a chance to marry.

When you’re ready to eat it, top with a little crème fraiche and parsley and serve with a side of crusty bread.

It might feel like a heart-attack in a bowl, but don’t all comforts?