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Mushroom Bisque
The following is the correct and true recipe for Mushroom Bisque that Patty Christensen/Johnson got from the chef at Lakeside Charlie's in Cadillac. She says it was the best mushroom dish she'd ever had.
1/4 lb. unsalted butter 2 medium onions, diced 3 garlic cloves, chopped 1 shallot, chopped 4 oz. morel mushrooms, chopped 1 lb. shitake mushrooms with stems removed, sliced 1 1/2 lbs. button mushrooms, sliced (may substitute portobello mushrooms) 1 tsp. fresh tarragon, chopped 1 tsp. fresh thyme, chopped 1 tsp. fresh basil, chopped |
1 oz. balsamic vinegar 1 oz. Harvey's Bristol Creme sherry 1 1/2 tsp. fresh ground black pepper 4 cups chicken stock or broth 1 qt. heavy whipping cream salt to taste |
Saute onions until translucent. Add garlic and shallot, cook 3 minutes. Add shitake and button mushrooms. Cook over medium heat until mushrooms start to stick. Add chicken stock or broth. Simmer for one hour. Add morels and rest of ingredients. Cook until thickened.