mushroom bisque

In a strange turn of events, this recipe got short-stopped by MacGyver.  He ate a whole bowl before I was able to dump these into canning jars which sit in the fridge for a couple weeks before I decide it wasn't compelling enough to eat for lunch and feed to chickens.  

Mushroom bisque

2 potatoes peeled and chopped

1.5 cu water

1 onion chopped

1 celery stalk chopped

3 tbs garlic minced

2 tbs butter

salt to taste

1.5 lbs mushrooms (1.5 containers from Whole Foods rinsed)

1 cu cream

dollop of Mediterranean seasoning (because we didn't have straight thyme)

3 tbs sherry

2 tbs soy sauce

dollop of pepper 

Boil chopped potatoes in water for about 10 mins

In separate pot, saute chopped onion and celery with butter and salt for about 10 mins.

Add mushrooms and garlic to onion pot and cover to simmer for another 5 mins or so.  

Move potato broth to blender and blend until smooth

Blend the mushrooms, onions, celery garlic until smooth.  This is not feasible.  Add cream until feasible.

Mix the 2 purees together.  Add sherry, soy sauce, pepper, and Mediterranean seasoning. 

I guess you could garnish with grilled mushrooms and chives if you have any on hand...