Mushroom Bisque Recipe
Introduction
This creamy mushroom bisque is a comforting and flavorful soup that’s perfect for any season. With a rich blend of sautéed mushrooms, herbs, and cream, it’s an elegant dish that’s surprisingly easy to make at home.
Ingredients
- 4 tablespoons unsalted butter
- 20 ounces sliced mushrooms
- ½ cup diced onion (about half an onion)
- 2 teaspoons minced garlic
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh parsley, chopped
- ¼ cup all-purpose flour
- 3 cups chicken broth
- 1 ½ cups heavy cream
- Salt and pepper, to taste
Instructions
- Step 1: In a 6 or 8-quart Dutch oven, melt 4 tablespoons of unsalted butter over medium heat. Add 20 ounces of sliced mushrooms and cook, stirring, for about 5 minutes until they release a lot of liquid. Reduce heat to medium-low and continue cooking for 10–15 minutes until the liquid almost evaporates.
- Step 2: Add ½ cup diced onion, 2 teaspoons minced garlic, 1 teaspoon chopped fresh thyme, and 1 teaspoon chopped fresh parsley. Cook for 2–3 minutes until the onions are translucent and the garlic is fragrant.
- Step 3: Increase heat to medium and stir in ¼ cup all-purpose flour. Cook for 3–4 minutes while stirring continuously. The mixture will become clumpy—that’s normal.
- Step 4: Slowly pour in 3 cups chicken broth, stirring as you go to prevent lumps.
- Step 5: Stir in 1 ½ cups heavy cream until combined.
- Step 6: Carefully transfer the soup to a high-speed blender in batches if needed. Cover the top with a clean kitchen towel to avoid splatters, then blend until smooth.
- Step 7: Return the pureed soup to the pot and simmer over medium-low heat, stirring occasionally for about 10 minutes until thickened. Season with salt and pepper to taste. Serve warm.
Tips & Variations
- For a vegetarian version, substitute vegetable broth for the chicken broth.
- Try mixing different mushroom varieties like cremini, shiitake, or portobello for added depth of flavor.
- For extra richness, finish the soup with a drizzle of truffle oil before serving.
- If you prefer a chunkier texture, reserve a portion of sautéed mushrooms and stir them back into the soup after blending.
Storage
Store leftover mushroom bisque in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally to prevent scorching. You can also freeze the soup for up to 2 months—thaw overnight in the fridge and reheat before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried mushrooms for this bisque?
Yes, dried mushrooms can be used but be sure to soak them in warm water for 20–30 minutes to rehydrate before cooking. Use the soaking liquid as part of your broth for extra flavor, but strain it to remove any grit.
Is it necessary to blend the soup?
Blending the soup creates a smooth, creamy texture typical of bisques. If you prefer a chunkier soup, you can blend only part of the mixture or skip blending altogether, but it will change the texture and appearance.
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Mushroom Bisque Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
This creamy Mushroom Bisque is a rich, comforting soup made by sautéing mushrooms, onions, and garlic, then simmering with chicken broth and heavy cream before blending to a smooth, velvety texture. Infused with fresh thyme and parsley, it makes for an elegant appetizer or light meal.
Ingredients
Mushroom Mixture
- 4 tablespoons unsalted butter
- 20 ounces sliced mushrooms
- ½ cup diced onion (about half an onion)
- 2 teaspoons minced garlic
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh parsley, chopped
Thickener
- ¼ cup all-purpose flour
Liquid Ingredients
- 3 cups chicken broth
- 1 ½ cups heavy cream
Seasoning
- Salt and pepper, to taste
Instructions
- Saute Mushrooms: Melt 4 tablespoons of unsalted butter in a 6 or 8-quart Dutch oven over medium heat. Add the 20 ounces of sliced mushrooms and cook, stirring for about 5 minutes until the mushrooms release much of their liquid. Reduce heat to medium-low and continue cooking for another 10 to 15 minutes until almost all the liquid evaporates.
- Add Aromatics: Add the diced onion, minced garlic, fresh thyme, and fresh parsley to the mushroom mixture. Cook for 2 to 3 minutes until the onions become translucent and the garlic is fragrant.
- Make Roux: Increase heat back to medium and stir in the ¼ cup of all-purpose flour. Cook the flour in the mushroom mixture, stirring constantly for 3 to 4 minutes. Expect the mixture to become clumpy and stick together.
- Incorporate Broth: Gradually pour in the 3 cups of chicken broth while stirring to prevent clumping. Ensure the mixture is smooth as you combine the ingredients.
- Add Cream: Stir in 1 ½ cups of heavy cream until fully incorporated into the soup base.
- Puree Soup: Carefully ladle the soup into a high-speed blender in batches if needed. Cover the top with a clean, folded kitchen towel to prevent spills. Blend on high speed until completely smooth.
- Simmer and Season: Return the pureed soup to the Dutch oven and simmer over medium-low heat. Stir occasionally and cook for about 10 minutes until the bisque thickens. Season with salt and pepper to taste.
- Serve: Ladle the warm mushroom bisque into bowls and serve immediately for a rich, creamy soup experience.
Notes
- Use a high-speed blender carefully and cover to avoid spills when pureeing hot soup.
- Adjust seasoning at the end for perfect flavor balance.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: mushroom bisque, creamy mushroom soup, mushroom soup, bisque recipe, comfort food, creamy soup
