Wild Mushroom Bisque With Shrimp

• 1 teaspoon olive oil
• 1 small white onion, peeled and minced
• 1/2 pound shiitake mushrooms, cleaned
• 2 pounds white mushrooms, cleaned
• 1 1/2 quarts wild mushroom broth (see recipe)
• 1/2 cup dry bread crumbs
• Salt and freshly ground pepper to taste
• 16 cooked shrimp, peeled and halved lengthwise
• 1/4 cup thinly sliced scallion greens

1. In a large, deep skillet over medium heat, saute the onion in the olive oil until tender, about minutes.
2. Add all of the mushrooms, toss well, and reduce heat to low.
3. Add the mushroom broth, cover and simmer for 40 minutes.
4. Stir in the bread crumbs and remove from heat.
5. Puree the mixture in a food processor or blender.
6. Season to taste with salt and pepper and return to low heat until hot.
7. Ladle soup into bowls.
8. Garnish each bowl with shrimp pieces arranged in a circle.
9. Sprinkle scallions over the shrimp.
10. Serve immediately.

olive oil, white onion, shiitake mushrooms, white mushrooms, wild mushroom broth, bread crumbs, salt, shrimp, scallion greens

Taken from cooking.nytimes.com/recipes/8470 (may not work)