Staying with the soup theme, Chef Bob Dillon from the Sail Loft Restaurant in Padanaram shares his delicious recipe for Wild Mushroom Bisque.  All of the recipe items can be found in your local supermarket and the recipes are very easy to make.  Let's get started with this weeks recipe:

Wild Mushroom Bisque:


3oz pkg of Shitaki Mushrooms (sliced)

8oz pkg of Crimini or Baby Bella Mushrooms (1/4rd)

6oz pkg of Portabella Mushrooms (1 inch dice)

1/2 oz pkg of Dried Chanterelle Mushrooms

1 oz pkg of Wood Ear Mushrooms

4 medium onions (medium dice)

3c of water

6T butter

6T olive oil

2T fresh thyme

1/2t sea salt

1/4t black pepper



Place dried mushrooms in a small bowl and add 1c of boiling water, cover and set aside.


Preheat 1 lg saute pan (very hot) add 2T olive oil, 2T butter and 1/2 of the mushrooms. Please do not move, stir, or touch them for 2 to 3 minutes. Then stir once and let sear for another 2 minutes. Add 1/2 of the thyme, sea salt, and  lack pepper. Quickly toss and set aside in a bowl. Repeat the process with the rest of the mushrooms, thyme, sea salt, and black pepper. Remove from pan and set aside in same bowl. Reheat same pan and add 2T butter, 2T olive oil, and the diced onions. Cook untill browned. Add 2c of water and bring to a boil scrape the bottom of the pan to incorporate all of the flavor on the bottom of the pan. Now add the reconstituted dried mushrooms with their liquid. Simmer for 30 minutes and set aside to cool.

In a blender add half of the mixture and puree on high for 2 minutes or untill smooth. Repeat the process with the rest of the ingredients.

Tips: 1)This soup can be reheated and eaten as is or you can add cream.

2)You may also substitute beef stock or chicken stock instead of water for a deeper richer soup.

3) Deglaze the pan with Marsala or Mediera wine to bring sweetness to the soup before adding the water or stock.

4)I suggest croutons and a drizzle of truffle oil to take this soup to the next level.

You can also tune in to WBSM to hear Kitchen Bites with Chef Dillon.