Tonight’s dinner, a beautiful Lobster Mushroom Bisque, I made, start to finish in about ten minutes. I’m betting myself I can do the blogpost in an equally small amount of time. Especially easy since in my hurry to scarf the soup, I had no intention of stopping to take a picture.
This dish makes a perfect entrance as the foggy days of fall roll in. Warm, hearty and a soup that’s really a meal. I stole the idea from Carmelita, which did a Lobster Mushroom Bisque in a Tomatillo, hallowed out, for this year’s Sunset Supper event. Theirs actually tasted like lobster bisque. I was aiming for a little less dairy creaminess, so I didn’t use milk or cream in mine.
Lobster Mushroom Bisque
1 Large Lobster Mushroom or a few small ones
4 tablespoons of butter
1/2 cup of flour
6 cups of chicken or turkey stock
Salt, pepper, thyme to taste
Splash of Sherry vinegar
To make a roux, melt the butter in the bottom of the pot, adding in the flour and stirring. I didn’t brown mine, I mostly wanted the thickness, not the flavor. When it was good and ready, I added the stock, bringing it to a boil. While that does it’s thing, chop the lobster mushroom. Let it simmer for about two minutes, then blend. Salt, Pepper and fresh thyme to taste, then finish with a splash of sherry vinegar.