The key to making a creamy bisque without having to add a thickener like flour or corn starch is to blend your ingredients with a a small amount of liquid as a base.
What you do is, after your main ingredients are sautéed for richness in flavor, in this case, mushrooms along with mirepoix (sounds like mear-pwa) which is a flavor base of onions, carrots, and celery, I added homemade turkey stock (I froze the turkey bones from Thanksgiving ).
Immerse all the sautéed ingredients in the liquid with an extra 2 to 3 inches above everything and let it boil until everything’s nicely cooked. That’s when you blend using an immersion stick blender (which is one of the best tools ever), or use a traditional blender which I used and works great too. Pour it back into the pot and feel free to add more stock if you want to loosen up the consistency.
You’ll never have to use a thickener for a bisque with this method!
Happy Cooking!
Love,
Yardley
