Scallop Mushroom Bisque

This is a deliciously creamy soup with tons of umami.  You could use scallops as I did here, or shrimp.  Or if you want to keep it vegetarian, use a few more mushrooms and reserve some of the diced mushrooms to return back to the soup after blending.

4 Tbsp butter

1 onion, diced

12 oz mushrooms, diced

3 cloves garlic, minced

1 Tbsp fresh thyme leaves, minced

1/4 cup flour

2 cups chicken broth

2 cups milk

1/4 cup sherry

6 bay scallops, quartered

Sauté onion in the butter in a soup pot. Cook until onion is beginning to soften, about 5 minutes.  Add mushrooms and cook over high heat to brown mushrooms and allow them to release what water they will.  Stir often.

Reduce heat to medium-low and add the garlic and the thyme.

Add the flour to the mushroom mixture.  Add a bit more butter or a dash of olive oil if mixture is too dry.  It should be creamy and bubbly, and streak when you stir it.  Cook gently over medium heat for about 3-4 minutes, stirring almost constantly.  You will smell a nutty, beautiful aroma.  

Then add the broth and milk all at once.  Raise heat a bit to bring to a most gentle boil, again, whisking often. The soup will begin to thicken.  Then add the sherry.

The soup should be creamy.  Now pulse the soup with an emersion blender, and adjust consistency with a bit more milk if necessary.

Add the scallops and cook another 2-3 minutes, until the scallops are just cooked through.

Transfer to bowls and garnish with mint, parsley or cilantro. Serve soup with toast points if desired. Serves 4.