Why This Recipe Works
Too often the abundance of dairy that gives a mushroom bisque its trademark richness obscures the flavor of the mushrooms. We wanted a silky texture, but we wanted deep, earthy flavor, too. To achieve these goals, we used three kinds of mushrooms—white, cremini, and shiitake. Because mushrooms will exude moisture even without being cut, we cooked them whole in the microwave until they had released most of their liquid. The dehydrated mushrooms browned more efficiently in the pot, which we then deglazed with the reserved mushroom liquid. We kept additional ingredients to a minimum so as not to distract from the mushrooms’ flavor. A liaison of egg yolks and cream whisked in at the end gives the soup a texture that is luxurious without being cloying.