I've been on a tear in the kitchen lately but I had to take a 2 or 3 day hiatus. That's because our fridge is full of leftovers. Even if I did cook a new meal, I wouldn't have anywhere to put the leftovers because the containers are all being used already. Sigh.....time off from work, ingredients available, and no room in the stomach or refrigerator. Such a tease.
I couldn't help myself today. I was getting anxious. I couldn't contain my excitement about this recipe. And hubby was out of the house, so I just had to make my creamy mushroom bisque while I could do it without hearing complaining about fungus infiltrating the house all day.
So I amassed my pile of mushrooms and the rest of the ingredients:
I bought all the portobellos that the store had and that wasn't enough for the recipe so I filled in the rest with criminis. That was actually a good thing before I even knew it. All those little criminis were diced using my egg slicer! I'm not sure how much time I actually saved, but I got into a rhythm of mushroom-in-chop-turn-mushroom-chop-dump-repeat quite easily.
I will resist the urge to whine and just move on. I reserved 3/4 cup of the sauteed mushrooms to provide a bit of texture in the end. The rest went back into the pot with the onion and 4 cloves of pressed garlic. Once that started smelling good, I added 1/2 a cup of brandy and let that cook out a bit before adding 4 cups of chicken stock, 1/4 cup of uncooked rice, 2 teaspoons of chopped fresh thyme, and 1 cup of heavy cream. With a little salt and pepper, I let the mixture simmer for about 25 minutes.