To make a homemade vegetable broth for your bisque, gather an assortment of the fresh vegetables you have, chop them into chunks, and add to a large pot of water with some salt, olive oil, garlic cloves, and thyme (you can also use rosemary, peppercorn, or whatever you prefer). The vegetables in my stock are broccoli, potato, mushroom, and onion and it turned out quite lovely. Leave these ingredients on a slow boil for about an hour while you read a book, watch a movie, or play in a pixie wonderland.
Then collect your mushroom plates.
Load them up with sexy mushrooms. I'm using oyster, shiitake, button, enoki, and baby bella.
Strain the vegetables and put your broth on the stove. Feed the vegetables to nagging boyfriend who's hungry (the boiled garlic cloves will melt in your mouth). You may want to add a little more salt to your broth, according to your taste. Chop up a medium-sized onion and around a pound of mushrooms to add to your pot. Once it starts boiling, turn the heat to low, cover, and let it simmer for at least a half an hour. Your home will fill with steamy, lovely mushroom smells.
Now it's time to make your roux. If you look up a recipe for this online, many youtube chefs will tell you that roux consists of flour, butter, and half-half, but I disagree! It's very easy for your dairy to curdle if you use half-half, so I just use butter and flour. Put in 6 tablespoons of butter in a saucepan and let it rise to a fiery boil. Slowly, slowly add 6 tablespoons of flour and stir briskly. The heat of the butter will instantly carmelize your roux (ooh, yummy!), turning it a beautiful golden brown color. When your roux is of a thick, creamy consistency, add it to your soup.
Pour yourself a beautiful cup of milky chai to enjoy with your soup.
Enjoy your warm, delicious creation in the chilly spring sun!