Lobster Mushroom Bisque

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5 from 3 votes

A rich mushroom bisque made with dried lobster mushrooms, stock, vegetables and rice.

Prep Time10

Cook Time40

Total Time50

Course: Appetizer, Soup

Cuisine: American

Keyword: Lobster Mushrooms

Servings: Servings

Calories: 461kcal

Author: Alan Bergo

Cost: 10

Equipment

1 Blender
1 3 quart sauce pot or a medium to large pot for soup
1 Chinois strainer or fine sieve optional
Cheesecloth for the thyme and bay

Ingredients

Bisque

2 Tablespoons cooking oil
½ cup dry sherry or white wine in a pinch
4 oz (¾ cup) Celery diced
4 oz (¾ cup) Onion diced
4 oz (¾ cup) Leek diced
2 large cloves garlic or 1 tablespoon chopped
1 tablespoon tomato paste
1 teaspoon sweet paprika
1 cup heavy cream
1 dried bay leaf
3 sprigs fresh thyme
5 cups of chicken stock preferably homemade
4 tablespoons unsalted butter
⅓ cup long grain rice
2 oz dried Lobster Mushrooms
Kosher salt to taste
Hot sauce like tobasco, to taste

Serving (optional)

Lobster mushroom garnish

½ oz dried lobster mushrooms
1 tablespoon cooking oil
Kosher salt and fresh ground black pepper
Fresh herbs such as chives or sliced fresh basil
A drizzle of extra virgin olive oil

Fried croutons

4 oz 1 cup small cubes of bread for croutons
2 tablespoons unsalted butter

Instructions

Bisque

Grind the dried mushrooms to a coarse powder in a spice grinder.
Wrap the bay leaves and thyme in cheesecloth.
Melt the butter in a 3 quart sauce pot on medium high heat. Sweat the garlic, leek, onion and celery in the butter for 10 minutes, or until softened, stirring occasionally. Add a generous pinch of salt (¼ teaspoon).
Add the paprika and tomato paste, stir, and cook for 3-4 minutes more. Add the rice and dried lobster mushrooms, along with the sherry. Cook, stirring occasionally until the sherry is gone and the pan is nearly dry.
Add the stock, hot sauce and dried thyme and bring to a simmer. Cover, and cook until the rice is tender, about 20 minutes on low heat.
Discard the bay leaves and thyme.
Add the cream.

Pureeing

Working in batches if needed, carefully puree / blend until smooth. You can use an immersion blender, or a regular blender.
Add the cold butter to the blender while it purees. Adding butter while the soup purees lowers the friction of the blades and makes the soup extra smooth. For the most smoothest texture, pass it though a fine strainer or chinois after.
Strain the soup through a fine mesh strainer (optional)
Double check the seasoning for salt and spiciness (it should be mild) adjust until it tastes good to you, and serve with hot croutons fried in butter. See notes to serve as pictured with a few optional garnishes.

Notes

To serve as pictured

To serve the soup as pictured, rehydrate the ½ oz of dried lobster mushrooms in water for 10 minutes, then drain. Slice the mushrooms into a thin julienne, pat dry, and cook gently in the oil until they start to crisp. Season the mushroom julienne with salt and reserve.

Ladle the hot soup into preheated bowls. Place the mushroom julienne in the center of the bowl with a scattering of hot croutons. Garnish with the chopped herbs and a thread of extra virgin olive oil, and serve.

Vegan Lobster Mushroom Bisque

You can substitute coconut milk for the cream, and vegetable stock for the chicken stock. Make sure to add some herbs at the end to pump up the flavor.

Nutrition