A mix of clouds and sun during the morning will give way to cloudy skies this afternoon. High around 80F. Winds SSE at 10 to 15 mph..

Some clouds this evening will give way to mainly clear skies overnight. Low 66F. Winds SSW at 10 to 15 mph.

As we are teased by a North Carolina “False Spring,” I begin to get a little anxious for the season to change. I long to spend time outdoors and begin to crave lighter meals.

There are many nice transitional foods as the temperatures slowly turn warmer. A lighter vegetable soup is just perfect for late winter. While most vegetables are seasonal many varieties of mushrooms are harvested year-round and are readily available.

The White Button Mushroom can be found at any market and, although it has gotten a bad reputation by some for being too common, this firm little fungi has recently been in favor by many chefs again because of its versatility in both raw and cooked applications and for its meaty texture.

White Button Mushrooms were first believed to have been cultivated in France in 1707 and are called Champignons de Paris. These mushrooms can be found in a creamy mushroom soup at many a bistro in France, but have somehow been translated to an American cousin by Campbell soup company with none of the flavor and a lot of chemical additives.

This week I have included a recipe for Mushroom Bisque with Truffle that is flavorful and smooth, and so much better than out of a can. A bisque is a thick cream soup that is puréed and often strained for smooth texture.

Other key ingredients of a bisque are heavy cream and white wine. I like to add a little truffle oil for interest, but the mushroom bisque is wonderful on its own.

If you have a cooking question contact me at cher.orr@gmail.com and I’d be happy to assist!

Cheryl Orr was the chef and owner of The Cotton Gin Inn in Edenton, and now owns Cotton Gin Inn Culinary in Downtown Edenton.


• 2 tablespoons white truffle oil, divided

• 1 ½ pounds white button mushrooms, cleaned and chopped, plus ½ pound sliced

• 1 teaspoon dried thyme, 1 teaspoon fresh thyme leaves

• 3 cups low sodium chicken or vegetable stock

• Salt and pepper to taste

• In a large heavy pot over medium heat melt 4 tablespoons butter and 1 tablespoon oil until foamy. Add the shallots and thyme and cook until translucent and tender. Stir in the chopped mushrooms and a half teaspoon each of salt and pepper. Sauté until the mixture begins to brown and the moisture is cooked off. Stir in the remaining 4 tablespoons of butter. Once butter is melted, stir in the flour to create a roux. Slowly add the wine while stirring constantly, followed by the chicken stock and bring to a simmer. Add the lemon juice and season with salt and pepper to taste.

• In small batches in a blender puree the soup until smooth and return to the pot. If too thick add more stock. Stir in the cream and adjust seasonings to taste.

• In a small pan heat remaining tablespoon of oil and sauté sliced mushrooms with a pinch of thyme, salt, and pepper. Serve bisque with a sprinkling of sautéed sliced mushrooms, fresh thyme, and a drizzle of truffle oil.

Thadd White can be reached via email at twhite@apgenc.com.

www.WilliamstonEnterpriseNC.com 106 W Main St Williamston, NC 27892 Main Phone: 252-792-1181 Customer Care Phone: 252-329-9505

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