Mushroom Bisque

In a large pot, melt butter with the olive oil over moderate heat. Add the shallots, garlic and onion and cook until tender. Add the sliced mushrooms (I like A LOT of mushrooms, so I’ll use 3-4 pounds) and salt and pepper until all of the liquid rendered from the mushrooms evaporates.

Add the port and cook until evaporated. Stir in the flour and cook for 2-3 minutes. Add the chicken stock (reserving about 1 cup), bring to a simmer and cook for 15 minutes. Remove 2 cups of soup from the pot and reserve. From the remaining soup, take about half and put it in a blender or food processor. Puree the soup until you have the consistency of mushroom you prefer. (I like mine a little on the chunky side.) Return the soup to the pot. This will give you a nice variety of texture of mushrooms.

Bring to a simmer and whisk in the cream. Add the reserved chicken stock if you wish to make your soup thinner. Adjust seasoning with salt and pepper. Lower heat and whisk in the sour cream. Keep the soup warm but do not simmer or boil. Serve soup garnished with the reserved cooked mushrooms and a dollop of sour cream.