Earlier this month, Blisstree reader Andrea requested the recipe for the Porcini Mushroom Bisque at Sierra Mar in the Post Ranch Inn on the cliffs of Big Sur, California.
Andrea had just eaten it for lunch and wanted to try it out at home. So, for Andrea, and anyone else who wants to make a good mushroom bisque, keep reading! If you missed it, go back to the Chestnut Soup recipe from Chef Craig von Foerster of Sierra Mar.

Porcini Mushroom Bisque
(Recipe courtesy Asa Kesner, who cooks with Chef Craig von Foerster at the Post Ranch Inn’s Sierra Mar)
Ingredients:

1 cup …read more

Chestnuts aren’t only great roasted over an open fire as you sip a hot beverage, but they’re also good in homemade soup. And December is one of the best times to find fresh chestnuts in stores.
After you buy chestnuts, use them within one week or freeze. Otherwise, they may dry out. Store fresh chestnuts in a cool, dry place, not next to the fire!
Have you tried making chestnut soup? It first requires roasting some chestnuts, but directions are included below. Really, what can get you more in the holiday spirit than cooking with chestnuts? The reward is a tasty dish, …read more