Faye’s Mushroom Brie Bisque

Faye's Mushroom Brie Bisque

My version of Blue Dog Café's Sherwood Forest Mushroom Brie Bisque. I really enjoyed making this — it brought back so many happy memories at Blue Dog. This is my rendition, not the actual recipe. Let me know how it measures up! ~Faye Hoffpauer

Ingredients:

• 2 lbs sliced cremini and button mushrooms
• 2 cloves garlic, chopped
• 1 onion, finely chopped
• 2 green onion bottoms
• 1 shallot, finely chopped
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme
• Salt and pepper to taste
• 2 tablespoons flour
• 4 cups chicken stock
• ½ cup sherry
• ¾ cup heavy cream
• 7 oz Brie, rind included
• Additional butter, if desired, for finishing
• Lump crabmeat, sautéed mushrooms, and parsley for garnish

Directions:

1. In a large pot, sauté mushrooms, garlic, onion, green onion bottoms, and shallot with butter and olive oil until onions are soft and mushrooms are golden. Reserve some mushrooms for garnish.
2. Add fresh thyme, salt, pepper, and flour. Cook for a few minutes, stirring well.
3. Slowly add chicken stock, whisking in about 1 cup at first to work out any lumps, then add the rest.
4. Add sherry and heavy cream. Bring to a boil.
5. Add Brie, rind and all. Once melted, fish out and discard the rind.
6. Optionally, stir in a bit more butter for a velvety finish.
7. Ladle into bowls and top with slowly warmed lump crabmeat, reserved sautéed mushrooms, and a sprinkle of parsley.

Note: This is Faye's own rendition of the Blue Dog Café bisque, not the restaurant's actual recipe.

Source:

Faye Hoffpauer