Magazine Login
Diet & Nutrition
Mushroom Bisque
Aug 2016
Chef Vicky Ratnani

1 cup shallots chopped
1/2 cup celery chopped
2 cloves garlic peeled
1/2 tea spoon thyme chopped
1/2 teaspoon sage chopped
1/2 teaspoon rosemary chopped
1 cup white wine
1 teaspoon parsley
200 grams mushrooms button
5 grams mushrooms porcini dried
5 grams morel mushrooms dried
2 tablespoons olive oil
2 teaspoons butter
200ml milk
1 litre stock
100ml cream
5ml truffle oil

Wash and dry the button mushrooms. Soak the porcini and morel mushrooms in stock or water for 30 minutes; use this mushroom stock as a base for your soup
Sauté the shallots, garlic, celery and the sliced button mushrooms in a mix of olive oil and butter
Add the chopped herbs - thyme, sage and rosemary and deglaze with white wine
Pour in the mushroom stock along with the morel and porcini mushrooms.
Simmer for 20- 30 minutes. Add the milk and blend with the soup until you obtain a smooth consistency
Finish with some of the butter and chopped parsley
Whip some cream and add some truffle oil to the cream
Garnish the soup with a quenelle of truffle cream. Top it with sauteed mushrooms and serve

Nutritive Value
Energy - 210Kcals
Carbohydrates - 4.2g
Protein - 4.3g
Fibre - 2.1g
Fat - 14.2g