Wild Mushroom Bisque

• 4 lbs mushrooms
• 1 head celery, chopped
• 2 onions, chopped
• 3 leeks, white parts chopped
• 2 tablespoons garlic, chopped
• 2 lbs unsalted butter
• 1 lb flour
• 1 bunch parsley
• 1 sprig fresh thyme
• 3 bay leaves
• 1 tablespoon cracked black pepper
• 3 quarts chicken stock
• 1 quart heavy cream
• 4 ounces madeira wine
• 4 ounces cognac
• 2 lbs lump crabmeat
• 1 lb shiitake mushroom, sliced thin

1. Make a mushroom stock by sauteing the mushrooms, onions, leeks, and garlic in 1/2 lb butter over medium heat for 5-7 minutes.
2. Add chicken stock, parsley stems, thyme, black pepper and bay leaves and simmer over medium heat for 1.5 hours.
3. Let 1 lb butter stand at room temperature until soft and then mix butter with 1 lb flour to make a Buerre Manie.
4. Strain the mushroom stock after 1 1/2 hours cooking time, press on the ingredients to get all the juices and flavor out.
5. In a large pot combine the mushroom stock and cream, and bring to a simmer.
6. Add the Buerre Manie a little at a time to thicken the soup, this should be done off the heat.
7. Add about 3/4 of the flour mixture, blending very well.
8. Return to the heat and slowly bring to a simmer and cook for 15 minutes, stirring occasionally.
9. If the soup needs to be thicker add a little more of the Buerre Manie to adjust.
10. Add Cognac and Madeira to finish.
11. Saute 2 lbs crabmeat in 3 oz butter and add to the soup.
12. Saute the 1 lb of Shiitake mushrooms in 3 oz butter and add to the soup.
13. Serve to 20 very happy people!

mushrooms, celery, onions, leeks, garlic, butter, flour, parsley, thyme, bay leaves, cracked black pepper, chicken stock, heavy cream, madeira wine, cognac, lump crabmeat, shiitake mushroom

Taken from www.food.com/recipe/wild-mushroom-bisque-302482 (may not work)