Morel Bisque
(1913 Room)


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Ingredients

1 Cup Fresh morels
1/2 Cup Shallots, thinly sliced
1/2 tbs Finely chopped garlic
2 tbs Whole butter
2 tbs Flour
1/3 Cup Madeira
3 tbs Dry Sherry
2 Cups Chicken Stock
2 Cups Heavy Whipping Cream
1 tsp Chopped Fresh Thyme
Kosher salt and fresh ground pepper to taste

Instructions

In a heavy bottomed saucepan, melt butter over low heat. Add shallots and garlic and sauté for 2-3 minutes or until translucent. Add morels and sauté for 4-5 minutes more. Add flour and simmer, stirring constantly until flour smells nutty and is golden brown. Move pot off of the flame and add sherry and Madeira. Carefully return to heat and cook until alcohol is evaporated. Add chicken stock and chopped thyme. simmer for 10-15 minutes, stirring occasionally. Add cream and stir until bisque is well heated. Season with salt and pepper. Transfer bisque to blender and puree well. Strain, check seasonings and serve.
 
 
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