Mushroom Bisque

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 celery rib, chopped
• 2 garlic cloves, minced
• 2 lbs mushrooms, mixed, button, crimini. portobello, shitake, oyster
• 1 cup white wine
• 4 cups chicken stock
• 1 teaspoon fresh thyme, chopped
• 1 potato, Yukon gold, peeled and diced
• salt and pepper
• 12 cup whipping cream
• 12 cup whipping cream
• 1 dash truffle oil (optional)
• 1 -2 teaspoon brandy (optional)
• chopped fresh herb, such as chives (optional)

1. Saute onion and celery in vegetable oil until onions are translucent, about 5 minutes.
2. Add garlic and mushrooms and continue to saute for 10 more minutes.
3. Add the wine, stock, thyme and potato.
4. Bring it to a simmer.
5. Cook until the potato is tender.
6. Puree soup with a hand blender, or in batches in a food processor.
7. Season to taste, add the cream, and heat through, to just barely a simmer.
8. Garnish:.
9. whip the cream until soft peaks form, add the flavouring of your choice.
10. Spoon over the soup when you serve it.

vegetable oil, onion, celery, garlic, mushrooms, white wine, chicken stock, fresh thyme, potato, salt, whipping cream, whipping cream, truffle oil, brandy, fresh herb

Taken from www.food.com/recipe/mushroom-bisque-151862 (may not work)