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
Scale
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
