Description
This creamy and luxurious Mushroom Bisque is a comforting soup perfect for any season. Made with sautéed mushrooms, aromatic herbs, and a touch of cream, it combines rich flavors and a velvety texture that satisfies the palate. The bisque is finished by blending the soup until smooth and simmering to perfection, making it an elegant starter or a hearty main dish.
Ingredients
Base 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
Thickening Agent
- ¼ cup all-purpose flour
Liquids
- 3 cups chicken broth
- 1 ½ cups heavy cream
Seasoning
- Salt and pepper, to taste
Instructions
- Sauté Mushrooms: Add 4 tablespoons of unsalted butter to a 6 or 8-quart Dutch oven and melt it over medium heat. Once melted, add 20 ounces of sliced mushrooms. Cook and stir the mushrooms for about 5 minutes until they release a lot of liquid. Then reduce the heat to medium-low and continue cooking for an additional 10-15 minutes until the liquid has almost completely evaporated.
- Sauté Aromatics: Add ½ cup diced onion, 2 teaspoons minced garlic, 1 teaspoon fresh thyme, and 1 teaspoon fresh parsley to the mushrooms. Cook for 2-3 minutes until the onions become translucent and the garlic is fragrant.
- Create Roux: Increase the heat back to medium and stir in ¼ cup all-purpose flour. Continue stirring and cooking the flour with the mushroom mixture for 3-4 minutes. The mixture will become clumpy and stick together, which is expected.
- Add Broth: Gradually stir in 3 cups of chicken broth, making sure to prevent clumping as you combine it with the roux and mushroom mixture.
- Add Cream: Pour in 1 ½ cups of heavy cream and stir until fully incorporated.
- Puree Soup: Carefully ladle the soup into a high-speed blender. Cover the blender lid with a clean, folded kitchen towel to avoid leaks. Blend the soup on high speed until smooth, working in batches if necessary.
- Simmer and Finish: Return the pureed soup to the pot and simmer over medium-low heat, stirring occasionally for about 10 minutes until the soup thickens. Season with salt and pepper to taste. Serve warm.
Notes
- Use a Dutch oven or a heavy-bottomed pot to evenly cook and avoid burning the mushrooms and aromatics.
- Blending in batches helps prevent spills and ensures smooth texture throughout.
- For a vegetarian version, substitute vegetable broth for chicken broth.
- Fresh herbs add the best flavor, but dried can be used in a pinch—reduce quantity to 1/3 teaspoon each.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
