Wild Mushroom and Crab Bisque

Source / Author: Elizabeth Sidell (User Submitted)

Ingredients:

• 1 pound wild (crimini, chanterelle, morel) mushrooms
• 6 tablespoons (1/3 stick) butter
• 1 cup finely chopped onion
• 1 garlic clove, minced
• 2 tablespoons all-purpose flour (can substitute corn starch roux)
• 2 14 1/2-ounce containers low-salt chicken broth
• 1/3 cup dry Sherry
• 1/2 cup whipping cream
• 2 large egg yolks
• 1 teaspoon fresh lemon juice
• 1/2 pound fresh lump crabmeat, picked over
• 3 tablespoons finely chopped fresh Italian parsley

Instructions:

1. Prepare mushrooms for sautéing and chop finely. Slice mushroom caps and set aside.
2. Melt 3 tablespoons butter in a heavy medium saucepan over medium heat. Add chopped mushroom stems (if edible), onion, and garlic; sauté until mushrooms release their liquid and liquid evaporates, about 10 minutes.
3. Add flour or corn starch roux and stir 2 minutes (bring to a boil if using corn starch). Mix in broth and Sherry and bring to a boil. Reduce heat to low. Cover partially and simmer 25 minutes.
4. Strain into heavy large saucepan; discard solids.
5. Melt remaining 3 tablespoons butter in heavy large skillet over medium-high heat. Add sliced mushroom caps; sauté until golden brown, about 10 minutes. Mix sliced mushroom caps into soup. (Can be made 1 day ahead. Cool slightly, then chill uncovered until cold. Cover; chill.)
6. Simmer soup 3 minutes. Whisk cream, yolks, and lemon juice in a small bowl to blend. Stir crab, then cream mixture into soup.
7. Cook over low heat until soup thickens slightly, stirring constantly (do not boil). Season to taste with salt and pepper. Mix in parsley and serve.