Wild Mushroom Bisque

Methods/Steps

1. Heat the Graisse de Canard Gold® in a large soup pot over medium-high heat.  Add the onions and cook, stirring, for 1 minute. Reduce the heat to medium and add the rice. Cook for 2 minutes, stirring constantly (do not allow the  mixture to brown).

2. Add the baby bella and shiitake mushrooms and the stems of the oyster mushrooms. Cook, stirring constantly, for 2-3 minutes.

3. Add the dissolved Veggie-Stock Gold® or Essence de Champignon Gold® and bring the soup to a boil over high heat. Reduce the heat to allow the soup to just simmer, and simmer for 35-45 minutes, until the rice is fully cooked.

4. Remove the soup from the heat and purée it in the pot with a hand-held blender until smooth, and then season to taste with salt and pepper.

5. Stir in the sliced oyster mushroom caps and the thyme and cook for 1-2 minutes.

6. Pour the half-and-half into a large bowl; slowly add 3 cups of the hot soup to warm the half-and-half. Stir this mixture back into rest of soup and cook the finished soup gently over low heat until it is warmed through.  Season to taste with additional salt and pepper if necessary.