Wild Mushroom Bisque - cooking recipe

Ingredients

6 tablespoons butter (to saute)
3 tablespoons butter (to finish)
1 large onion, chopped
1 leek, cleaned and chopped
32 ounces wild mushrooms (Mixture of ( Shitake, Crimini, Baby Bella, Button,, and Portabella)
4 tablespoons flour
3 1/2 cups chicken stock
1 cup heavy cream
1 cup half-and-half
salt and pepper, to taste
4 teaspoons fresh chives, chopped (optional)
4 teaspoons lemon-infused olive oil (optional)

Preparation

In a soup pot, sweat the onions, mushrooms and leeks in butter on medium heat until translucent.
Add flour and cook until tan and nutty smelling.
Add chicken stock; simmer for 1 hour on low heat.
If desired, reserve 1 scoop of mushrooms to garnish soup with.
Puree soup in a blender and return to soup pot. An immersion blender can be used to puree the soup in the soup pot itself.
Add cream, half and half and the remaining 3 tablespoons butter to finish.
Add fresh salt and pepper to taste.
Stir well and heat thoroughly.
Garnish with reserved mushrooms, chopped fresh chives and drizzle with lemon-infused olive oil (optional).