MUSHROOM SAGE BISQUE RECIPE A creamy bowl of wild wonderfulness — St. James’s Top Secret Mushroom Sage Bisque

Ingredients:

• 2 cups mushrooms of your choosing, chopped or crumbled
• 1 cup mushrooms of your choosing, whole caps
• 2 cups onion, diced
• 3 cloves garlic, diced (or as much as you like)
• 5 whole cloves of garlic (or as much as you like)
• 5 TBS butter (enough to cover mushrooms, onion & garlic
• 5 TBS cornstarch or flour (enough to make a paste)
• 1 cup half & half (to get desired consistency)
• However many cups of water or milk you like – for thicker or soupier bisque
• 2 TBS fresh sage, divided in half (for 2 dumps)
• 1 TBS salt & 1 TBS pepper, divided in half (for 2 dumps)
• Garnishes of your choosing: shredded cheese, scallions, hot sauce, etc.

Instructions:

In a large pot, melt butter over low heat

Sauté mushroom pieces, garlic & onion until translucent

Add 1st dump of sage, salt & pepper

Add cornstarch, stirring over low heat until paste forms

Slowly pour in half & half while stirring

Simmer for 10 minutes – stirring continuously

Use a hand blender to blend the pot contents until smooth

Add extra milk or water if you want thinner bisque

Simmer for 45 minutes

Add 2nd dump of sage, salt & pepper

Add mushroom caps and whole garlic cloves

Gently simmer for 15 more minutes

Serve warm or cool with garnishes of your choice

By Peace, Love & Soup — A podcast providing “Audio Nourishment for the Heart and Mind”

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