Wild Mushroom Bisque

Serves 8 

2 oz dried mushrooms, such as porcini 

12 sprigs fresh parsley 

¼ cup butter 

1 lb shallots, sliced 

3 cloves garlic, peeled and smashed 

1 lb button mushrooms, sliced 

6 cups chicken stock 

1/3 cup short grain white rice such as Arborio 

1 ½ tsp salt 

2 tsp lemon juice 

Place dried mushrooms in large bowl and add 2 cups boiling water. Let stand 10 minutes. Meanwhile, remove leaves from parsley stems, mince stems. 

Melt butter in large pot over medium heat. Add shallots and garlic and cook, covered until very soft, for about 10 minutes. Increase heat to medium heat and add button mushrooms and minced parsley stems. Cook until soften. 

Add chicken stock, reserve mushrooms stock (from the boiling water and dried mushrooms) and mushrooms, rice and salt. Reduce heat and simmer, partially covered, stirring frequently, for 30 minutes or until rice is completely tender.

Puree in food processor or use a hand blender. Add up to 1 cup of water to thin the consistency. Season with lemon juice and salt and pepper. Garnish with minced parsley.