Mushroom Bisque Recipe
Introduction
This creamy mushroom bisque is a comforting and elegant soup that highlights the rich, earthy flavor of mushrooms. Perfect as a starter or a light meal, it’s velvety smooth and full of savory depth.
Ingredients
- 4 tablespoons unsalted butter
- 20 ounces sliced mushrooms
- ½ cup diced 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: Melt the butter in a Dutch oven over medium heat.
- Step 2: Add the sliced mushrooms and cook for 5 minutes until they start to release their liquid.
- Step 3: Reduce the heat to medium-low and continue cooking for 10–15 minutes until the liquid evaporates.
- Step 4: Stir in the diced onion, garlic, thyme, and parsley, and cook for 2–3 minutes until fragrant.
- Step 5: Increase the heat to medium and sprinkle in the flour, cooking for 3–4 minutes while stirring to form a thick roux.
- Step 6: Gradually pour in the chicken broth, stirring constantly to prevent lumps.
- Step 7: Stir in the heavy cream until the soup is fully combined and smooth.
- Step 8: Carefully transfer the soup to a blender in batches and blend until smooth and creamy.
- Step 9: Return the blended soup to the pot and simmer on medium-low for 10 minutes, allowing flavors to meld.
- Step 10: Season with salt and pepper to taste and serve warm.
Tips & Variations
- Use a mix of mushrooms such as cremini, shiitake, and button for a deeper flavor profile.
- For a vegetarian version, substitute the chicken broth with vegetable broth.
- Garnish with a drizzle of truffle oil or a sprinkle of fresh herbs to elevate the presentation.
- If you prefer a chunkier texture, reserve some sautéed mushrooms and stir them back into the soup after blending.
Storage
Store the mushroom bisque in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally to prevent scorching.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup ahead of time?
Yes, the soup can be made a day in advance and refrigerated. Reheat slowly on the stove when ready to serve.
Is it possible to freeze mushroom bisque?
Mushroom bisque can be frozen, but the texture of the cream may change slightly. To freeze, cool completely and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
PrintMushroom Bisque Recipe
This creamy Mushroom Bisque is a luxurious and comforting soup made from sautéed mushrooms, fresh herbs, and a blend of rich cream and chicken broth. Perfect as a starter or light meal, it boasts a velvety texture achieved by pureeing the soup and simmering it to enhance flavors.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: French
Ingredients
Main Ingredients
- 4 tablespoons unsalted butter
- 20 ounces sliced mushrooms
- ½ cup diced 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
- Melt Butter: In a Dutch oven over medium heat, melt the unsalted butter completely to create a flavorful base for the soup.
- Sauté Mushrooms: Add the sliced mushrooms and cook for 5 minutes until they begin to release their liquid, which intensifies their flavor.
- Reduce Heat and Evaporate Liquid: Lower the heat to medium-low and continue cooking the mushrooms for 10 to 15 minutes until all the moisture has evaporated, concentrating their taste and texture.
- Add Aromatics: Stir in the diced onion, minced garlic, chopped thyme, and parsley. Cook for 2 to 3 minutes until the onion softens and the herbs become fragrant.
- Create Roux: Increase the heat back to medium. Add the all-purpose flour and cook for 3 to 4 minutes, stirring frequently, until the flour thickens and forms a roux that will give body to the bisque.
- Add Broth Gradually: Slowly pour in the chicken broth while continuously stirring to prevent lumps and ensure a smooth consistency.
- Incorporate Cream: Stir in the heavy cream thoroughly to enrich the soup and add a creamy texture.
- Blend Soup: Transfer the soup in batches into a blender and puree until perfectly smooth for the signature bisque texture.
- Simmer: Return the blended soup to the Dutch oven and simmer over medium-low heat for 10 minutes to meld flavors and thicken as needed.
- Season and Serve: Season the bisque with salt and pepper to taste, serve warm, and enjoy the rich, comforting mushroom flavors.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Use fresh herbs for the best flavor; dried herbs can be used but reduce quantity to half.
- When blending hot liquids, blend in small batches and vent the blender lid to avoid pressure buildup.
- Russell mushrooms can be replaced with cremini, portobello, or a mix of wild mushrooms for different flavor profiles.
- Leftover bisque can be refrigerated for up to 3 days and reheated gently on the stovetop.
Keywords: mushroom bisque, creamy mushroom soup, mushroom soup recipe, easy bisque, French soup, creamy mushroom bisque
