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Wild Mushroom Bisque
Place mushrooms in a bowl and add water. Let sit for 10 minutes. Remove leaves from parsley stems and mince the stems. Heat olive oil in a large pot over medium heat. Add shallots and garlic. Cook,covered, until very soft, for about 10 minutes. Increase heat to medium high. Add button mushrooms and minced parsley stems. Cook until softened. Addchicken stock, squash, salt, mushrooms and the water from soaking themushrooms. Reduce heat to medium low. Simmer, partially covered, for 25 minutes. Purée soup in a food processor or with a hand blender. Add up to one cup ofwater to thin the consistency, if desired. Stir in lemon juice. Serve soupgarnished with fresh parsley leaves.
Ingredients:
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dried mushrooms, eg. porcini: 2 oz
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boiling water : 2 cup
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fresh parsley sprigs : 12
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olive oil : 0.25 cup
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shallots, peeled and sliced : 1 lb
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garlic cloves, peeled and chopped : 3
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button mushrooms, sliced : 1 lb
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low-sodium chicken stock : 6 cup
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chopped squash (butternut, acorn etc.) : 1 cup
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sea salt : 0.75 teaspoon
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lemon juice : 2 teaspoon
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