You can listen to us make this soup in . . .
A rich succulent creamy delicious bowl of TOP SECRET wonderfulness with an assortment of mushrooms made in the home of our guest St James.
2 cups mushrooms of your choosing, chopped
1 cup mushrooms of your choosing, whole caps
2 cups onion, diced
as you like garlic, diced
as you like garlic, whole cloves
as you like butter (enough to cover mushrooms, onions & garlic)
as you like corn starch or flour (enough to make paste)
as you like half & half (to consistency desired)
as you like cups water or milk (depending if you want thicker or soupier bisque)
spices:(as you like) but at least sage, salt and pepper divided in half (or 2 dumps):
1 tablespoon ground sage (to start)
1 tablespoon salt1 tablespoon ground pepper
garnishes: (as you like) mushrooms caps, shredded cheese, scallions, hot sauce
Melt butter over low heat in large pot. Add chopped mushrooms, garlic and onions. Sauté until onions are translucent. Add 1st dump of spices. Add corn starch. Continually stir over a low heat until paste forms. Slowly pour in half & half. Simmer for 10 minutes, continually stirring. Blend ingredients in blender until smooth. Return to a new pot and simmer for 45 minutes. Add 2nd dump of spices, mushroom caps and whole garlic cloves. Gently simmer for another 15 minutes. Adding extra milk or water if the bisque gets too thick. Serve hot with garnishes of your choice.