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Recipe Detail Page
Wild Mushroom Bisque with Truffle Oil
Holiday 2007
Turn a well made storebought soup into a family dinner tradition by adding fresh shiitakes, truffle oil and curls of Parmesan. Small bottles of truffle oil are available at high end grocery and specialty stores or Italian supermarkets.
Serves 4 to 6
¼ lb (125 g) shiitake mushrooms
3 tbsp (45 mL) fresh thyme leaves
1 tbsp (15 mL) each butter and olive oil
2 tbsp (25 mL) minced shallots
2 garlic cloves, minced
1 cup (250 mL) chicken broth
Two 500 mL cartons mushroom soup or two 540-mL ready-to-serve cans mushroom soup
White truffle oil for drizzling
Parmesan curls for garnish
1. Discard stems from mushrooms, then thinly slice caps. Finely chop 2 tbsp (25 mL) thyme leaves. Heat butter and oil in a large wide saucepan over high heat. When hot, add mushrooms and shallots, stirring until tender, about 3 minutes. Stir in garlic, chicken broth, 2 tbsp (25 mL) finely chopped thyme leaves and mushroom soup. Bring to a boil, reduce heat and simmer covered 10 minutes to blend flavours.
2. Ladle into soup bowls. Drizzle with truffle oil. Garnish with a Parmesan curl and sprinkle with remaining thyme leaves.
Serves 4 to 6
