I'm looking for a mushroom bisque that's tnt. I've made a couple different kinds but they don't have a real mushroomy taste. I've even used different types of mushrooms. Any help out there?

Ok Please explain to me what you call a mushroom "Bisque" is. I make a cream of wild mushroom soup.

Well that's what they called it at the restaurant I've had it at. lol It's more like a cream soup but very intense in flavor. It was to die for!! Post your recipe and I'll see if it's anything like the ones I've tried. I know I wont' be able to replicate it exactly but I'd like something close.

Ok as soon as I can write to fit your recipe requirements. It's a rough recipe at the moment just a list of ingredients. No measures or instructions yet. Thats how all my recipes are until I do a rewrite.

I usually take a carton of sliced mushrooms, and sauté them in butter for a bit. Then I stir in some flour for a little longer, then stir in some milk.

Heres a quick list of the ingredients MINUS the cream part which is roux and cream or 1/2 & 1/2

White Button mushrooms - caps and stems cleaned and chopped fine
Shiitake mushrooms - stems discarded - caps chopped fine
Oyster mushrooms - cleaned and chopped fine
Crimini mushrooms - caps and stems cleaned and chopped fine
Baby Bella mushrooms - caps and stems cleaned chopped fine
Dried porcini mushrooms - soak in warm water (cover by 1 inch) to plump, chop fine, save liquid to add later
Onion - chopped fine
Fresh parsley - chopped fine to taste (or dry)
Salt and ground pepper
Butter

Burgundy wine
Beef stock

I could probably work with that Peeps. Those are similar to the shrooms I've used along with portabellas. I'm not crazy about burgundy wine so I might switch that.....I've used sherry in the past which really added a depth to the flavor but something is still missing...

I'll wait to see your recipe. Maybe I'll consign myself to using the burgundy and see if that makes a difference....

When do you need it because I need a little time to work it up.

Heres a picture

No hurry Peeps!! I've just had a taste for the soup/bisque and thought about making it. Any time is fine.

Haven't tried these yet, but want to put these two together -- oven roasted mushrooms & en croute. Maybe it will give you some new ideas to play around with.

Mushroom Soup En Croute
http://www.williams-sonoma.com/recipe/m ... route.html

Oven-Roasted Mushroom Soup
(I would think the oven-roasted mushrooms would be more intense flavor-wise, & it's all made in the oven.)

http://www.thedailygreen.com/healthy-eating/recipes/404

Here's a step-by-step, with Pics
http://smallhomebigstart.blogspot.com/2 ... -soup.html