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Chef’s Recipe

From the kitchen of

Chef Udo Mueller

at Coral Ridge Country Club

Mushroom Bisque

Amount Measure Ingredient - Prep Method
1 lb button mushrooms
8 ounces cremini mushrooms
8 ounces shiitake mushrooms
1/2 cup onion chopped
1 sprig fresh thyme
2 ounces sherry
7 cups chicken or vegetable broth
3/4 cup heavy cream
2 ea egg yolks

1 tsp lemon juice
chives chopped
heavy cream

Toss the mushrooms and 1 tablespoon salt together in large
bowl. Cover with large plate and microwave for 10 minutes.
Drain mushrooms and reserve liquid.
In a pot with a little oil, sauté mushrooms until browned. Add
onion & thyme sprig, season with S&P and cook, until onion
is soft. Add sherry and cook until evaporated. Stir in
reserved mushroom liquid and broth and bring to simmer.
Reduce heat to low and simmer for 20 minutes.
Discard thyme sprig and blend soup until smooth. Return
soup to pot.
Whisk cream and egg yolks together in a bowl, add some
soup to cream mixture. Stirring con-stantly, slowly pour
cream mixture into soup. Heat gently, stirring constantly,
heat gently. Do not bring to a boil.
Stir in lemon juice and season with salt and pepper to taste.
Garnish with a little heavy cream and chives.

14 The Landings & Bay Colony