Mushroom Bisque

This was a request from one of my friends.  She was looking for a mushroom bisque that was easy and healthy.  I looked at a few recipes and noticed most use white mushrooms.  I decided to substitute with baby portobello mushrooms to give the bisque a meatier flavor.  It definitely changed the shade and made a darker soup than what the white mushrooms would have.  Feel free to use either.


Ingredients

2 pounds baby portobello mushrooms sliced
3 stalks of Leeks (whites and light green parts only)
1 tbs salted butter
1/2 tsp kosher salt
1/2 tbs minced garlic
1/2 tbs fresh thyme
5 cups beef broth
1/2 cup Madeira wine
1/2 cup half and half
2 tsp lemon juice
Pepper to taste
Chives (optional)


In a Dutch oven melt butter over medium low heat.  Add mushrooms, leeks and salt.  Cover and cook until mushrooms are softened about 10 to 12 minutes.  Uncover, increase heat to medium high and cook until moisture is evaporated.  Stir in garlic and thyme and cook for an additional 1 minute.  Stir in broth and Madeira and let simmer for 30 minutes.  Remove from heat and with an immersion blender, blend soup until smooth.  This can also be done with a regular blender, just do it in small batches.

Add half and half and lemon juice and reheat on low.  Season with pepper and garnish with chives.  Add about a tbs of additional Madeira before serving.