Creamy Sherried Mushroom Bisque

This is cream of mushroom soup of mythic stature. Bisques are traditionally creamy and seafood based - broths that are created from the shells of lobster, shrimp or crawdads - which extracts every speck of flavor and results in a soup that seems to be the essence of the shellfish.

That's what this did - and I think the idea could be translated to other things as well. I use nearly the same technique for the Cream of Broccoli my middle son asks for all the time. This is thick and satisfying - and easy - enough to make for comfort on a cold day. But it's also something that could easily dress up for company.

1 lb assorted mushrooms, (I used button and crimini) cleaned and sliced*
1 small yellow onion, diced
1 tsp bacon fat
1 qt chicken broth
5-6 sprigs of fresh thyme
1 bay leaf
2 tsp salt
1 tsp freshly cracked black pepper
1 cup heavy cream

For the garnish: (optional)
Reserve 3-4 mushrooms, sliced
1 tsp olive oil
1 tsp butter

1. In a large Dutch oven, heat the bacon fat, and add onion. Saute about five minutes, or until beginning to soften and fragrant. Add mushrooms, and saute another two or three minutes. 
2. Add broth, thyme, bay and salt and pepper and bring to a simmer. Simmer, uncovered and stirring occasionally for an hour. The broth will reduce by about half. 
3. If you wish to make the toasted mushrooms for the garnish, heat butter and olive oil in a small skillet over medium heat. When butter is foamy, add a few sliced mushrooms. Do not let them touch. Cook on one side for five minutes or so, until the mushroom is golden brown and toasted. Turn once, and cook the second side. Work in batches so as not to crowd the pan or the mushrooms will not get the beautiful golden crust. As they finish, set them aside, and repeat until the little batch is finished.
4. When the broth is reduced, add heavy cream. Check for seasoning and add salt and pepper to taste. Allow bisque to heat through, but don't allow it to boil at this point.
5. To serve, ladle into bowls, and top with a few of the toasted mushrooms.

*Don't ever wash fresh mushrooms in water. Mushrooms that you'll find in the grocery store are cultivated in a sterile medium - not the stuff of legend. Mushrooms are like sponges - which is nice because they soak up whatever flavors you put with them. But they'll also soak up water if you wash them. So simply dampen a paper towel and give them the brush off.