Roasted Crimini Mushroom Bisque

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
4 servings

This soup is rich and creamy with minced garlic, sherry wine and potato. The dish is also served with a spicy tomato jam and Sweet Corn and Mushroom Napoleon.

Ingredients

Sweet corn and mushroom napoleon
1 ear fresh corn
1 roasted red bell pepper, roasted, diced
1 shallot, minced
3 crimini mushrooms, sliced, sautéed
2 oz. spinach, sautéed
2 tbsp. olive oil

Spicy tomato jam:
12 cherry tomatoes
½ shallot minced
1 garlic clove, minced
2 tbsp. sherry vinegar
1.5 tbsp. granulated sugar
1 tbsp. olive oil

5 oz. sliced crimini mushrooms
1 minced shallot
3 tbsp. + 1 tsp. extra virgin olive oil
2 minced garlic cloves
1 oz. chopped leeks
2 oz. sherry wine
4 cups chicken stock
¼ cup heavy cream
1 fresh bouquet gami (parsley stems, bay leave, sprig fresh thyme, few celery leaves) tied together with cheesecloth
1 small potato, peeled, finely diced

Steps

1. To make sweet corn and mushroom napoleon: Roast pepper in 425°F degree oven for 10 to 12 minutes. Place in bowl and cover with plastic to steam.

2. Strip kernels from cob. Saute for 3 to 4 minutes in hot pan with shallot until tender. Set aside.

3. Sauté spinach with olive oil. Season to taste. Set aside.

4. Peel roasted pepper and cut into small dice. Season with salt and pepper. Set aside.

5. To make spicy tomato jam: Cut tomatoes in half. Heat in small saucepan on medium heat. Add oil, shallot and garlic. Cook for 2 minutes. Add in tomatoes, sugar and vinegar. Cook on medium-low heat until liquid evaporated and jellylike consistency is achieved.

6. To make the bisque: Heat oil in large saucepan. When hot, add shallot, leek, mushrooms and garlic. Cook for about 10 minutes, stirring occasionally, until nicely caramelized.

7. Deglaze sherry wine and cook until evaporated. Stir in potato and bouquet gami. Cook for 2 minutes.

8. Pour in stock and bring to a boil. Add seasoning to taste. Simmer for 15 to 20 minutes.

9. Remove bouquet gami. Blend in food processor or blender until smooth. Pass through sleeve in clean pan. Add in heavy cream. Taste for seasoning. Set aside.

10. Use small ring mold to assemble napoleon. Begin with layer of spinach, mushrooms, roasted red peppers and corn. Repeat process until mold is full. Keep mold until all other components are complete. Pour bisque into bowl. Place dollop tomato jam in bowl. Drizzle with extra virgin olive oil and freshly cracked black pepper.

Recipe by Northwestern University, Evanston, Ill.

More From FoodService Director

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

Industry News & Opinion

Panera Bread Co. announced today that it intends to buy the Au Bon Pain brand as a way of opening more bakery-cafes in colleges, healthcare facilities, office buildings, travel centers and malls.

Au Bon Pain, which was Panera’s sole business under an earlier incarnation of the company, consists of 304 bakery-cafes. Several units are located in noncommercial venues.

Panera owns or holds the franchise rights to about 2,050 restaurants, few of which are located outside of strip malls.

Terms of the deal were not disclosed.

Immediately after the deal was...

FSD Resources