Description
This mushroom bisque is creamy, comforting, and full of deep, earthy flavor. Perfect for cozy nights or elegant starters.
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
1. Melt butter in a Dutch oven over medium heat.
2. Add mushrooms and cook for 5 minutes until they release liquid.
3. Reduce heat to medium-low and cook 10–15 minutes until liquid evaporates.
4. Add onion, garlic, thyme, and parsley; cook for 2–3 minutes.
5. Raise heat to medium and stir in flour; cook 3–4 minutes until thick.
6. Gradually add chicken broth while stirring to avoid clumps.
7. Stir in heavy cream until fully combined.
8. Transfer soup to blender in batches and blend until smooth.
9. Return soup to pot and simmer on medium-low for 10 minutes.
10. Season with salt and pepper; serve warm.
Notes
Use a mix of cremini or shiitake mushrooms for deeper flavor.
Substitute vegetable broth for a vegetarian version.
For dairy-free, use olive oil and coconut milk.
Let mushroom liquid fully evaporate for the richest taste.
Use a high-speed blender for the smoothest texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 315
- Sugar: 4g
- Sodium: 457mg
- Fat: 30g
- Saturated Fat: 19g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg