French Roasted Garlic and Wild Mushroom Bisque with Red Pepper Aioli
- 4 tablespoons olive oil Add to list
- 2 cups sliced mushrooms (chanterelle, porcini, oyster, crimini or domestic) Add to list
- 1/2 cup roasted garlic cloves, chopped (available in bulk in PCC's olive bars) Add to list
- 1 leek, sliced Add to list
- 3 cups chicken or vegetable broth Add to list
- 2 russet potatoes, peeled and finely chopped Add to list
- 1/2 cup fresh basil, chopped Add to list
Sweet Red Pepper Aioli
Heat 2 tablespoons of the olive oil and add the mushrooms. Cook for 5 to 7 minutes, or until tender. Stir in the roasted garlic and set aside.
In a heavy pot, heat the rest of the olive oil and cook the leeks for 3 to 4 minutes, until soft. Pour the chicken or vegetable broth into the pot. Add the chopped russet potato and simmer for 20 minutes, or until the potato falls apart.
Add the mushrooms and the roasted garlic and simmer lightly for 10 minutes more, stirring with a wire whip to turn the potatoes into a smooth base. Stir in the chopped basil. Serve in individual bowls, garnished with a swirl of the sweet pepper aioli over the top.
Quick Sweet Red Pepper Aioli
Place all ingredients in a food processor or blender and process until smooth.
Note: you may add a puree of cooked spring peas, asparagus, broccoli, squash or anything you like to enhance this very classic bisque!
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.