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Kitchen Circus Trailer and a Wild Mushroom Bisque


January 30, 2013

Recipe: Wild Mushroom Bisque

Shut Up & Cook began nearly four years ago with a recipe for wild mushroom bisque. At the time I was just discovering my love of cooking; an outlet for my creative expression. I wasn’t much of a cook then, and that’s being generous.

Wild Mushroom Bisque

Wild Mushroom Bisque, Finished with Chanterelles and Truffle Oil

In fact, the evening that I made the bisque I ended up trying to puree it in the blender (because that’s the kind of thing I did back then) which promptly resulted in the top flying off “as my beautifully simmered, and incidentally scalding hot, mushroom bisque raised to the top of the blender like a full moon tide” and went flying all over my kitchen.

What I lacked in skill, I made up for in chutzpah, slowly tackling more complicated recipes such as Grilled Eggplant Carpaccio with Arugula and Fontina or Smoked Salmon Quiche with Sautéed Leeks and Chevre. There were of course my fair share of culinary disasters thrown in too, but I’m no fool and kept those to myself (and the dogs).

Smoked Salmon Quiche with Sauteed Leeks and Chevre

Smoked Salmon Quiche with Sautéed Leeks and Chevre

So when the time came to present my recipes for the final round of Kitchen Circus, a reality show about amateur cooks who are challenged with making dinner for a full-house of guests at Seattle’s renowned four-star restaurant Rovers, the choice was oddly simple.

For me, cooking and food have always been about bringing people together. About life as it happens around a table. About simple ingredients that are made to sing through techniques that anyone can do. It was a risky move; hard to win with a soup, and a vegetarian soup at that when competing against dazzling plates such as an iconic fish of the Northwest, Herb Crusted Salmon, or sexy little bites of Asian Beef Tartare.

I was determined though to prove my proof of concept of The Attainable Gourmet. That truly anyone can make not only a meal, but a truly spectacular, memorable meal.

Rumor has it Kitchen Circus will be airing next month and I am both nervous and excited to see it. Comments forgotten and hushed words to oneself have been captured in perpetuity for all the world to see. In the meantime, I’ll leave you with the trailer and a recipe for Wild Mushroom Bisque, of course.

Wild Mushroom Bisque

Serves 6

  • 6 TB Butter
  • 1 medium onion, finely chopped
  • 1 lb wild mushrooms, assorted, thinly sliced (6 “pretty” pieces reserved and sautéed in butter right before serving)
  • 3 TB flour
  • 1/2 tsp meat concentrate
  • 2 cups parmesan broth
  • 1 bay leaf
  • 1/2 tsp black pepper
  • 3/4 cup whipping cream
  1. Melt the butter in a heavy saucepan over medium heat. Turn flame down to medium-low, add the finely chopped onion, cover, and allow to slowly cook until onion is transparent about 15 minutes, stirring occasionally.
  2. Remove the lid, add the mushrooms and cook, slowly, allowing mushrooms to cook down and release their flavors, about 10 minutes.
  3. Add in the flour and meat concentrate, stirring constantly for 3-4 minutes. Then add in the stock slowly, stirring constantly, and seasoning as necessary with salt, pepper, and a bay leaf.
  4. Bring the mixture to a boil, reduce heat and simmer 20 minutes. Remove from bay leaf and using either an immersion blender or food processor puree the soup until totally smooth and velvety.
  5. Stir in the cream, finish with a mushroom garnish and truffle oil if you so desire.


  1. Alex says:

    So rich… Love the presentation.

    • Shut Up & Cook says:

      Thank you Alex! When we did it at the restaurant they actually poured it tableside over the chanterelles in the bottom of the bowl which gave it a cool effect and presentation.

  2. Your wild mushroom bisque looks fantastic! I’ll take a bowl!

  3. Maman says:

    Bravo! And please pass that exquisite medley of humor, flavor, history and hope!
    Your Mushroom Bisque is all that and more.

    • Shut Up & Cook says:

      You tried this all those years back, remember? You were flying in and I was making it before your plane landed.

  4. Love this! My god, this soup sounds amazing – not surprised you won serving it. Tell me more about the Parm broth. Is it Parm rind simmered in water?

    • Shut Up & Cook says:

      The parm broth is key, Alyssa. I’ll give you the whole recipe if you like, but basically it’s parm (for this I used a whole parmesan hunk, 1+ lbs wrapped in cheese cloth), onions, herbs, white wine, and you cook it for a few hours just really slowly. It takes it to a whole new level for sure in my opinion.

  5. mushroom soup is one of my most favorite soups in the world. so warm and mushroomy and comforting. but your photograph takes it to a whole other level. truffle oil, beautiful chanterelles… i’m in love. totally pinning 🙂

    • Shut Up & Cook says:

      Thank you so much Kristy. Glad you enjoyed!! This, a crisp glass of white wine, and some crusty bread and I would be very happy.

  6. Zee says:

    This soup looks delicious and so easy!

  7. Karista says:

    Absolutely beautiful! I could eat a bowl of that for breakfast this morning. So excited about the show. When does it air?

  8. This looks beautiful, and I can’t wait to see how Kitchen Circus turns out.

  9. How much fun you must have had. And how exciting. And what a great recipe. I just snagged a giant bag of dried porcinis that I must do something with. Maybe I’ll adapt this!

    • Shut Up & Cook says:

      Dried porcinis would be fabulous in this! Would also suggest straining the liquid that you soak them in and adding that to the broth. YUM!

  10. One bowl is never enough for me when comes to the mushrooms. Delish!

  11. Ann says:

    Yum! And I’m so excited to see you on Kitchen Circus I can’t stand it!

  12. Hannah says:

    Beautiful, Erina! I can’t wait to see Kitchen Circus – thanks for sharing the trailer. So exciting!

  13. It’s fun to know what recipe a food blog shared as a first post! And yours is so elegant…wild mushroom bisque! I love mushrooms and I already love the sounds of this bisque. 🙂

  14. I WIlkerson says:

    Looks like a perfect recipe for when you need to be indulged!

  15. LOVE mushrooms so much. I’d take a bisque. Or two 😀

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