Creamy Mushroom Bisque Recipe

Introduction

This creamy mushroom bisque is a comforting and elegant soup that features a rich blend of cremini and oyster mushrooms. With its velvety texture and deep umami flavors, it’s perfect for a cozy meal or a special starter.

Ingredients

• 200 g cremini mushrooms, sliced
• 150 g oyster mushrooms, sliced
• 1 small yellow onion (120 g), diced finely
• 3 tbsp (43 g) unsalted butter
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• ¾ teaspoon cracked black pepper
• 1 teaspoon balsamic vinegar
• 2 teaspoon soy sauce (regular or light)
• ¼ teaspoon white sugar
• 6 thyme sprigs
• 1 small bay leaf
• 4 tablespoon all-purpose flour
• 3 ½ cups chicken stock (or 3 ½ cups water with 2 stock cubes)
• Salt to taste
• 1 cup (250 ml) heavy cream

Instructions

1. Step 1: Melt the butter in a Dutch oven over medium heat. Add olive oil and diced onions, sautéing until the onions are soft and lightly browned.
2. Step 2: Add the cremini mushrooms and increase heat to medium-high. Cook for 2 minutes, then stir in the oyster mushrooms. Continue cooking until mushrooms are deeply caramelized, about 10–12 minutes.
3. Step 3: Reduce heat to medium-low and add minced garlic. Cook for 2–3 minutes until fragrant, avoiding browning the garlic.
4. Step 4: Season the mixture with cracked black pepper, balsamic vinegar, soy sauce, white sugar, bay leaf, and thyme leaves (remove the sprigs). Stir well.
5. Step 5: Sprinkle in the flour and cook, stirring constantly for about 3 minutes to eliminate the raw flour taste.
6. Step 6: Gradually pour in the chicken stock while stirring continuously to prevent lumps. Bring the soup to a slow simmer and cook until it thickens slightly. Turn off the heat.
7. Step 7: Use a hand blender to puree the soup directly in the pot, or carefully blend in batches using a regular blender until smooth.
8. Step 8: Return the blended soup to medium heat, stir in the heavy cream, and let it simmer gently on medium-low until it thickens slightly.
9. Step 9: Taste and adjust salt as needed. Serve the bisque garnished with a swirl of cream, fresh thyme, and any caramelized mushrooms for extra flavor and presentation.

Tips & Variations

• For a vegan version, substitute butter with olive oil, use vegetable stock, and replace heavy cream with coconut cream or cashew cream.
• To enhance the flavor, dry mushrooms before cooking or add a splash of white wine with the stock.
• Use a fine-mesh sieve after blending for an extra smooth texture if desired.
• Fresh thyme can be replaced with dried thyme, but reduce quantity to 1 teaspoon.

Storage

Store leftover mushroom bisque in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only one type of mushroom for this bisque?

Yes, you can use just cremini or oyster mushrooms, but using both adds depth and complexity to the flavor and texture.

Is this bisque gluten-free?

This recipe uses all-purpose flour, which contains gluten. To make it gluten-free, substitute the flour with a gluten-free flour blend or cornstarch for thickening.

Creamy Mushroom Bisque Recipe

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★★★★★

4.4 from 139 reviews

This Creamy Mushroom Bisque is a rich, velvety soup featuring a blend of cremini and oyster mushrooms caramelized to perfection. Enhanced with garlic, thyme, balsamic vinegar, and a hint of soy sauce, it’s thickened with flour and enriched with heavy cream for a luxurious texture. Perfect as a comforting starter or a light meal, this bisque offers deep umami flavors and a smooth, indulgent finish.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Mushrooms and Vegetables

• 200 g cremini mushrooms, sliced
• 150 g oyster mushrooms, sliced
• 1 small yellow onion (120 g), finely diced
• 3 garlic cloves, minced

Cooking Fats and Flavorings

• 3 tbsp (43 g) unsalted butter
• 1 tablespoon olive oil
• ¾ teaspoon cracked black pepper
• 1 teaspoon balsamic vinegar
• 2 teaspoons soy sauce (regular or light)
• ¼ teaspoon white sugar
• 6 thyme sprigs (leaves separated from sprigs for cooking)
• 1 small bay leaf

Thickening and Liquids

• 4 tablespoons all-purpose flour
• 3 ½ cups chicken stock (or 3 ½ cups water with 2 stock cubes)
• Salt to taste (about ½ teaspoon suggested)
• 1 cup (250 ml) heavy cream

Instructions

1. Sauté Onions: Melt the unsalted butter in a Dutch oven over medium heat, then add the olive oil and finely diced onions. Cook the onions until they are soft and lightly browned, which brings out their natural sweetness and builds flavor for the bisque.
2. Cook Mushrooms: Add the cremini mushrooms to the pot and increase the heat to medium-high. Cook for 2 minutes before adding the oyster mushrooms. Continue cooking for about 10-12 minutes until the mushrooms are deeply caramelized, developing a rich, concentrated flavor.
3. Add Garlic and Seasonings: Reduce the heat to medium-low, then stir in the minced garlic. Cook for 2 to 3 minutes until the garlic becomes fragrant and is no longer raw. Next, season the mixture with cracked black pepper, balsamic vinegar, soy sauce, white sugar, bay leaf, and thyme leaves (removed from sprigs). Stir everything together to evenly distribute the flavors.
4. Incorporate Flour: Sprinkle the flour over the mushroom mixture and cook for about 3 minutes, stirring constantly. This step cooks off the raw flour taste and helps thicken the bisque.
5. Add Stock and Simmer: Gradually pour in the chicken stock (or water with stock cubes), stirring continuously to prevent lumps. Bring the soup to a slow simmer and cook, stirring occasionally, until the broth thickens slightly. Once thickened, turn off the heat.
6. Blend the Soup: Using an immersion hand blender, blend the mushroom mixture directly in the pot until smooth. Alternatively, carefully transfer the soup in small batches to a regular blender and puree until smooth, exercising caution with hot liquids.
7. Add Cream and Simmer: Return the blended soup to medium heat. Stir in the heavy cream, letting the bisque simmer gently on medium-low heat to allow it to thicken slightly and for the flavors to meld together.
8. Season to Taste and Serve: Taste the bisque and adjust salt as needed—typically about ½ teaspoon depending on your stock. Serve hot in bowls, garnished with a swirl of cream, fresh thyme sprigs, and some caramelized mushrooms for added texture and presentation.

Notes

• For a vegetarian version, use vegetable stock instead of chicken stock.
• Be careful while blending hot liquids; blend in batches and vent the blender lid slightly to avoid steam buildup.
• Caramelizing the mushrooms well is key to developing the deep umami flavor of this bisque.
• You can add a splash of white wine before adding the stock for extra depth if desired.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid curdling the cream.

Keywords: mushroom bisque, creamy mushroom soup, cremini mushrooms, oyster mushrooms, bisque recipe, easy mushroom soup