Description
This creamy Mushroom Bisque is a comforting and flavorful soup featuring sautéed mushrooms, aromatic herbs, and a rich blend of chicken broth and heavy cream, perfectly pureed for a silky-smooth texture. Ideal for a cozy meal, this bisque offers a satisfying depth of umami and freshness.
Ingredients
Scale
Soup Base
- 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
- ¼ cup all-purpose flour
Liquid Ingredients
- 3 cups chicken broth
- 1 ½ cups heavy cream
Seasonings
- Salt, to taste
- Black pepper, to taste
Instructions
- Sauté Mushrooms: Melt 4 tablespoons of unsalted butter in a 6 or 8-quart Dutch oven over medium heat. Add 20 ounces of sliced mushrooms and cook while stirring for about 5 minutes until the mushrooms release significant liquid. Reduce heat to medium-low and continue cooking for another 10-15 minutes until the liquid almost completely evaporates, intensifying the mushroom flavor.
- Add Aromatics: Stir in ½ cup diced onion, 2 teaspoons minced garlic, 1 teaspoon fresh thyme, and 1 teaspoon fresh parsley. Cook for 2-3 minutes until the onions become translucent and the garlic releases its fragrance, building a rich aromatic base.
- Incorporate Flour: Increase the heat to medium and sprinkle in ¼ cup all-purpose flour. Stir continuously and cook the mixture for 3-4 minutes. The flour may become clumpy and stick together, which is expected as it forms a roux to thicken the soup.
- Add Chicken Broth: Slowly pour in 3 cups of chicken broth while stirring constantly to prevent lumps. This will help to thin out the flour mixture and create a smooth soup base.
- Mix in Cream: Add 1 ½ cups heavy cream and stir well to combine all ingredients into a creamy soup mixture.
- Blend Soup: Carefully transfer the soup into a high-speed blender in batches if necessary. Place a clean, folded kitchen towel over the blender lid to avoid splatters, then blend on high speed until the soup is completely smooth and velvety.
- Simmer and Season: Return the pureed soup to the Dutch oven and simmer over medium-low heat for about 10 minutes while stirring occasionally until the bisque thickens to your desired consistency. Season with salt and black pepper to taste. Serve warm and enjoy.
Notes
- Use a large enough blender and blend in batches if needed to avoid overflow.
- For a vegetarian version, replace chicken broth with vegetable broth.
- Fresh herbs can be substituted with dried herbs, but use less (about one-third the amount).
- Adjust the thickness by adding more broth for a thinner bisque or simmer longer to thicken.
- Serve with crusty bread or garnish with sautéed mushrooms and fresh parsley for presentation.
Nutrition
- Serving Size: 1 cup (about 250 ml)
- Calories: 280
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
