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Thursday, March 19, 2009

mushroom bisque

It was one of those March days when the sun shines hot and the wind blows cold: when it is summer in the light, and winter in the shade. ~Charles Dickens

to me, 50degrees is not warm. it's just not. then again, when it hit 80 in bangkok, i thought it was a tad chilly. I KNOW! this past weekend was no different in that i was esconsed in my flannel blanket and knee high socks. don't think i don't appreciate that the sun sets later now. that the wind, tho still with a bite of cold, holds a promise of green grass. and the sun. when it comes out from behind the grey clouds, the sun actually seems to smile. it makes me happy. cold. but happy. :)

a few weeks ago, jason bought me a cookbook. The Everything Cooking for Two Cookbook. (a hint, perhaps?) seriously tho, how cute! i found a recipe for portobello bisque. it looked interesting. what made it even better was that you can use any kind of mushroom, i used white button. because it's what i had handy. despite it's greyish-brown color, it was delicious. mushrooms when cooked down turns a dark brown. don't be turned off by the slight gruel color. coupled with my pumpkin challah, it was a warm and soothing dinner, just right for a not quite warm march evening.

mushroom bisque

Mushroom Bisque
adapted from The Everything Cooking for Two Cookbook, by David Poran

2 tbls butter
1 small onion, roughly chopped
2 garlic gloves
10 oz mushrooms (any will do), roughly chopped
1/4 cup uncooked long grain rice
5 cups broth (chicken, beef or veggie)
1/2 cup of half and half (or cream or milk)
salt and pepper to taste
2 tsp chopped fresh taragon (i used thyme)


Heat the butter in a small saucepot over medium heat. When the butter stops bubbling, add the onion and garlic and saute for 3 minutes.

Add the mushrooms, rice and broth. Bring to a boil. Reduce to a gentle simmer and cook for 30 minutes, uncovered.

Remove from heat and add the half and half (or whatever you're using, you can even omit this ingredient if you want.)

Working in batches, puree the soup in a blender until smooth. After pureeing, return soup to the pot and heat to serving temp. Season to taste with salt and pepper.

** i added the thyme during the simmer process, just for even more earthy goodness.



  1. Woah, big blog remake! It looks great!

    So the soup, yummy :)

  2. LOL - cutest thing ever that he bought that cookbook.

    I love soups so much lately, I might even like this one (although, mushrooms? they make me nervous). It's good that they're pureed, though. I might go for that.

  3. i love mushrooms and will give this one a whirl. speaking of the color though...i keep thinking about Oliver when he takes his bowl up...'can i please have some more'. (in my best british accent)

  4. oooo I can just imagine the fusion from the mushrooms in this mushroom bisque. Hey I like the new look of your page!
    Take care,

  5. Can I have this one bowl for myself?;p

  6. kirby - thank you!

    shannalee - i'm thinking you ought to take baby steps? perhaps an entire bowl of mushrooms is not the best intro. you can substitute any veggie to make this soup, really.

    thanks mona!

    kelcy, totes can imagine you asking for more! heart the brit-ish reference.

    houston wok, thanks!

    tigerfish, if you were local, i would save a serving for you. :)

  7. Wow..looks yummy!! Mushroom Bisque is tricky, but so worth it, no doubt. If you ever feel like it, I'd love to hear your thoughts on my recipe.


  8. Wow..looks yummy!! Mushroom Bisque is tricky, but so worth it, no doubt. If you ever feel like it, I'd love to hear your thoughts on my recipe.