Most versions have so much dairy that they could be cream of anything. We wanted the trademark silkiness of a bisque without drowning out the earthy mushrooms.
WHY THIS RECIPE WORKS
Too often the abundance of dairy that gives a mushroom bisque its trademark richness obscures the flavor of the mushrooms. We wanted a silky texture, but we wanted deep, earthy flavor, too. To achieve these goals, we used three kinds of mus...