I went for lunch at Biff’s Bistro last year and ordered the mushroom soup as my appetizer. I love mushroom. This soup is so good! Biff’s and O&B are associated. I love the mushroom soup at both restaurants.
I asked the Waiter if they have a recipe for the mushroom soup. Surprisingly, the Waiter said that the Chef likes to share recipe. If you eat there and like a dish, you can actually ask them for the recipe and try it out yourself.
The Waiter went inside, printed the recipe on BIFF’s letterhead and put it in an envelope for me.
Therefore, I made the soup once at home. It is quite easy to make. I’d like to share this with you. Post me a comment if you use this recipe and like it.
Biff’s mushroom soup is on Trip Advisor’s review.
Check out Yelp’s review on Biff’s Bistro.
Biff's Mushroom Soup
Check out Biff's Bistro mushroom soup recipe.
Simmer all ingredients under 'Stock Ingredients' together for 1 1/2 hours. Strain and chill.
Preparing the Soup:
Soften butter in pot and add flour. Cook this roux until it scrapes pot clean (approx. 5 minutes)
Add 1/4 of the stock (cold) to roux and whisk until smooth. Continue adding stock slowly, maintaining a velvety consistency until all stock is integrated. Cook 10 minutes and reserve this mushroom veloute.
Using the grating attachment on a food processor, grate the button mushrooms, shiitake mushrooms and onion to a medium coarseness.
In a large skillet saute grated mushrooms and onions and minced garlic until all moisture is removed.
Add mushroom veloute to mushroom mixture and simmer for 10 minutes. Turn off heat. Add cream and chopped tarragon.
For an added touch, top with a small amount of white truffle oil and chopped raw enoki mushrooms.