Mushroom Bisque
22 comments
Appears in Cook's Illustrated November/December 2014, America's Test Kitchen TV
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.
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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...
