Mushroom Bisque With Fresh Chives

Time 50 minutes
Yields Serves 6 to 8
Mushroom Bisque With Fresh Chives

Soak dried mushrooms in hot water 20 minutes, then drain liquid through paper towels (to catch any grit) and reserve. Set liquid and mushrooms aside.


Heat butter in 3-quart pot over medium-high heat. When hot, add onions. Cook, stirring often, until softened, about 5 minutes. Add white and shiitake mushrooms and garlic. Cook, stirring often, until heated through, about 5 minutes. Add reserved liquid and 1 1/2 cans broth. Bring to boil, then reduce heat and simmer, covered, 30 minutes. Let cool at room temperature.


Strain vegetables from liquid, reserving both. Puree vegetables in blender with 1/4 cup chives. Add some liquid and puree until mixture is very smooth, about 1 to 2 minutes.


Return to pot. Stir in cream, and if soup is too thick, add remaining broth (and water if needed). (Can be made ahead up to this point and refrigerated 2 days or frozen up to 1 month. To serve, gently reheat until hot; do not boil. Add water if soup is too thick.) Taste; adjust seasoning. Serve hot, garnished with snipped chives.

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