Chef John Folse: Wild mushroom and crab bisque - FOX 8 WVUE New Orleans News, Weather, Sports, Social

Chef John Folse: Wild mushroom and crab bisque

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NEW ORLEANS (WVUE) -

It is best to use some variety of wild mushrooms along with the portobello mushrooms to create this soup. If necessary, fresh button mushrooms combined with any other varieties will certainly do.

Prep Time: 1 Hour

Yields: 10–12 Servings

Ingredients:

1 cup diced portobello mushrooms

1 pound fresh mixed wild mushrooms (shiitake, oyster, button, etc.), coarsely chopped

1 pound jumbo lump crabmeat

¼ pound butter

1 cup diced onions

½ cup diced celery

¼ cup diced green bell pepper

2 tbsps minced garlic

6 tbsps flour

1 quart hot Crab Stock (see recipe below)

2 cups heavy whipping cream, divided

1 tsp chopped thyme

1 tsp chopped sage

salt and black pepper to taste

granulated garlic to taste

¼ tsp ground cayenne pepper

1 ounce sherry

Method:

In a 1-gallon stockpot, melt butter over medium-high heat. Add all mushrooms and sauté 5–7 minutes or until wilted, stirring often. Add onions, celery, bell pepper and minced garlic. Sauté 10 additional minutes or until vegetables are slightly caramelized but not brown, stirring often. Transfer cooked mushrooms and vegetables into a food processor. Process until mixture is puréed but not liquefied. There should be bits of mushroom still visible. Return purée to stockpot and whisk in flour, blending well. Add hot stock, one ladle at a time, stirring to mix well. Add 1 cup heavy whipping cream, thyme and sage. Season to taste with salt, pepper and granulated garlic. Bring to a rolling boil, reduce to simmer and cook 30 minutes. While soup is cooking, combine remaining heavy whipping cream and cayenne in a large bowl. Using an electric mixture, whip mixture until fluffy. Set aside. When soup is done, add sherry and stir well. Remove pot from heat and gently fold in lump crabmeat, taking care not to break lump. Ladle soup into bowls and top each with a dollop of cayenne cream. Enjoy!

CRAB STOCK

The shellfish stock is the most utilized stock in Cajun and Creole cooking simply because it is the base for most of our soups and gumbos. Feel free to substitute the crab with shrimp and/or crawfish shells for your specific stock needs.

Prep Time: 1 Hour

Yields: 2½ Quarts

Ingredients:

6 blue crabs

2 onions, chopped

2 carrots, sliced

2 sticks celery, chopped

6 cloves garlic

4 sprigs parsley

2 bay leaves

1 tsp dried thyme

6 whole black peppercorns

1 lemon, sliced

1 gallon cold water

2 cups dry white wine

Method:

In a 2-gallon stockpot over medium-high heat, combine all ingredients and bring to a rolling boil. Reduce to simmer, cover and cook 45 minutes or until liquid is reduced to 2½ quarts. During cooking process, skim off all impurities that rise to surface and discard. Add water if necessary to retain volume. Strain stock through cheesecloth or a fine sieve.

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