Mushroom Bisque

Courtesy of Oley Valley Mushrooms



1 ½ lbs. mushrooms, sliced
2 slices bacon
2 cloves garlic, chopped
1 large sweet onion, chopped
1/3 c. white wine
¼ c. brandy
3 c. chicken broth
2 tbsp. A-1 sauce
1 tbsp. tarragon
1 ½ c. heavy cream


  1. In soup pot, cook bacon to render fat.
  2. Add garlic, onions and mushrooms, cook until soft.
  3. Deglaze pan with brandy; add wine and reduce.
  4. Add broth and A-1 sauce, simmer 30 minutes.
  5. Puree mixture with immersion or regular blender.
  6. Return to heat, add cream, tarragon and salt/pepper to taste.

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