Mushroom Bisque

Robert Novoski

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Mushroom bisque is full of cream and garlic-infused mushrooms, all mixed together to make thick, rich, and very flavorful soup! You’ll want to drink it straight from your bowl!

Top shot of a bowl of mushroom bisque with sautéed mushrooms on top.

Reasons You’ll Love This Recipe

  • Amazing taste & texture:This mushroom bisque is full of warm, comforting flavors and a rich, creamy taste that will make your family want to come home. 
  • Budget friendly: All the ingredients are simple and don’t cost much, which is always a plus!
  • Amazing:The addition of sautéed onions and garlic, fresh herbs, and cream enhances the flavor of this dish and makes it a beautiful vegetarian appetizer, side dish, or main dish.

Ingredients Needed for Mushroom Bisque

There’s nothing better than enjoying a hot bowl of soup on a cold night! Luckily, this mushroom bisque recipe is easy and only requires a few simple ingredients. See the recipe card at the bottom of the post for a list of exact measurements.

  • Butter: Melt unsalted butter to add flavor while you sauté the mushrooms.
  • Mold: The star of this recipe! Clean the mushrooms well before using.
  • Onion: Adds savory flavor and complexity.
  • Garlic: Freshly minced garlic is a must for the best savory flavor!
  • Herbs: Fresh thyme and fresh parsley add color and a delicious herbaceous flavor.
  • Flour: Just 1/4 cup will thicken the bisque perfectly.
  • Chicken broth: Use low-sodium broth to control the amount of salt in the recipe.
  • Heavy cream: Gives the bisque a soft texture and rich taste.
  • Salt & Pepper: Add enough according to taste.
Top view of labeled ingredients.

How to Make Mushroom Bisque

Mushroom bisque is not only easy to make, but it cooks in one pan for easy cleanup! It feels amazing. I promise this will be a huge hit with your friends and family!

  1. Cook Mushrooms: Add the butter to a 6- or 8-quart Dutch oven and melt over medium heat. Once the butter has melted, add the mushrooms. Cook and stir the mushrooms for approximately 5 minutes until they release a lot of liquid. Reduce the heat to medium-low and cook for 10-15 minutes or until the liquid has almost completely evaporated.
  2. Sauté: Add the onion, garlic, thyme and parsley and cook for 2-3 minutes, until the onion begins to turn translucent and the garlic is fragrant.
  3. Add Flour: Reduce the heat back to medium then add the flour. Continue to stir while cooking the flour with mushroom mixture for 3-4 minutes. It will clump and stick together, which is fine.
  4. Stir in Broth: Slowly add the stock, making sure the mixture doesn’t clump too much as you add it.
  5. Cream: Add the cream and stir until combined.
  6. Mix: Carefully ladle the soup into a high-speed blender. Place a clean, folded kitchen towel on top to prevent leaks, then blend the sauce until smooth. Add the pureed soup back to the pot and simmer over medium-low heat, stirring constantly, for about 10 minutes until thick. Season with salt and pepper to taste. Serve warm.

Mushroom Bisque Tips and Variations

Use these tips and customization ideas to ensure your mushroom bisque is just the way you like it!

  • What mushroom? You can use white mushrooms or button mushrooms. Varieties such as cremini, shiitake, or baby bella have a richer, deeper mushroom flavor and are also delicious.
  • Dried Herbs: Reduce the amount to ¼ teaspoon thyme and parsley.
  • Blender Type: You can use any blender you have at home. A high-speed blender will produce a smoother consistency, but a regular blender will work too. I found that an immersion blender can be used for this recipe, but the resulting soup is much thicker. Traditional bisque is supposed to be smoother.
  • Dairy Free Options: To make this recipe dairy-free, use olive oil instead of butter. Replace heavy cream with full-fat canned coconut milk.
  • Vegetarian Options: You can use vegetable stock instead of chicken stock if you want to make it vegetarian.
  • Cooking Mushrooms: Make sure to cook the liquid from the mushrooms until they have almost completely evaporated and reduced. This will concentrate the mushroom flavor. This will also prevent the bisque from releasing so much water that it curdles.

Close-up shot of a spoonful of mushroom bisque.

How to Store Leftover Mushroom Bisque

Believe it or not, this bisque tastes even better the next day. Once the flavors come together, it’s truly amazing!

  • Cool: This mushroom bisque can be stored in an airtight container in the refrigerator for up to 5 days.
  • Reheat: Reheat gently on the stove over medium-low heat, stirring frequently to avoid burning on the bottom.
  • In the Freezer: To freeze, prepare as directed, except do not add cream. When ready to thaw and serve, thaw overnight in the refrigerator and heat over medium-low heat until steaming. Add the cream, stir continuously for about 10 minutes until thick. Season with salt and pepper to taste.

Overhead shot of a bowl of mushroom bisque with a spoon scooping up a bit.

More Mushroom Recipes

Mushrooms are delicious and versatile. From topping burgers or stuffing sausages, there are a variety of ways to serve it! I’ve put together some of my favorite mushroom recipes that you’re sure to love!

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  • Add the butter to a 6- or 8-quart Dutch oven and melt over medium heat. Once the butter has melted, add the mushrooms. Cook and stir the mushrooms for approximately 5 minutes until they release a lot of liquid. Reduce the heat to medium-low and cook for another 10-15 minutes until the liquid has almost completely evaporated.

  • Add the onion, garlic, thyme and parsley and cook for 2-3 minutes, until the onion begins to turn translucent and the garlic is fragrant.

  • Reduce the heat back to medium and stir in the flour. Continue to stir while cooking the flour with mushroom mixture for 3-4 minutes. It will clump and stick together, which is fine.

  • Slowly add the stock, making sure the mixture doesn’t clump too much as you add it.

  • Add the cream and stir until combined.

  • Carefully ladle the soup into a high-speed blender. Place a clean, folded kitchen towel on top to prevent leaks, then blend the soup on high speed until smooth. This can be divided into several stages if your blender is not large enough to hold all the soup at once.

  • Add the pureed soup back to the saucepan and simmer over medium-low heat, stirring occasionally, for about 10 minutes until thickened. Season with salt and pepper to taste. Serve warm.

Calories: 315kcalCarbohydrate: 10GProteins: 5GFat: 30GSaturated fat: 19GPolyunsaturated fats: 1GMonounsaturated fats: 7GTrans Fat: 0.3GCholesterol: 90mgSodium: 457mgPotassium: 291mgFiber: 1GSugar: 4Gvitamin A: 1128IUVitamin C: 3mgCalcium: 55mgIron: 1mg

Nutritional information is calculated automatically, so should only be used as an estimate.



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