French Roasted Garlic and Wild Mushroom Bisque with Red Pepper Aioli | PCC Natural Markets

French Roasted Garlic and Wild Mushroom Bisque with Red Pepper Aioli

Serves: 4

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A rich and thick bisque made with potatoes, mushrooms and topped with a creamy roasted pepper sauce.



Place peppers, mayonnaise, raw garlic, 1 teaspoon olive oil and lemon juice in a food processor or blender and process until smooth. Set aioli aside.

Heat 2 tablespoons oil in a pan over medium heat. Add mushrooms and cook for 5 to 7 minutes, or until tender. Stir in roasted garlic and set aside.

In a heavy pot, heat remaining oil and cook leeks for 3 to 4 minutes, until soft. Pour chicken or vegetable broth into the pot. Add chopped potatoes and simmer for 20 minutes, or until potatoes fall apart.

Add mushrooms and roasted garlic and simmer for 10 minutes more, stirring with a wire whip to turn the potatoes into a smooth base. Stir in chopped basil. Serve in individual bowls, garnished with a swirl of the sweet pepper aioli over the top.


You may add a puree of cooked spring peas, asparagus, broccoli, squash or anything you like to enhance this very classic bisque!

Recipe by Lynne Vea, PCC Chef

More about: basil, bell peppers, mushrooms


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