Crab and Mushroom Bisque
Dive into the velvety elegance of Crab and Mushroom Bisque, a luxurious soup that combines the delicate brininess of tender lump crab meat with the earthy richness of cremini mushrooms. Perfectly balanced with a creamy base of heavy cream, white wine, and fragrant herbs like thyme and bay leaf, this comforting dish is thickened with a roux for a luscious, restaurant-quality texture. With every spoonful, you'll savor a harmonious blend of flavors enhanced by notes of garlic, paprika, and onion. Ideal for cozy dinners or special occasions, this bisque comes together in under an hour and is best served warm, garnished with fresh chives and paired with crusty bread. Whether you're a seafood lover or simply seeking a gourmet twist on classic comfort food, this Crab and Mushroom Bisque is sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 4 cups chicken or seafood stock
- 1 cup dry white wine
- 1.5 cups heavy cream
- 3 tablespoons all-purpose flour
- 1 pound cooked lump crab meat
- 1 teaspoon paprika
- 1 teaspoon thyme, fresh or dried
- 1 leaf bay leaf
- salt, to taste
- black pepper, to taste
- 2 tablespoons chives, finely chopped (optional, for garnish)
Instructions
In a large pot over medium heat, melt the butter.
Add the diced onion and cook until translucent, about 4-5 minutes.
Stir in the garlic and sliced mushrooms. Cook for an additional 5-7 minutes until the mushrooms are tender and have released their juices.
Sprinkle the flour over the mushroom mixture and stir well to create a roux. Cook for 2 minutes to remove the raw flour taste.
Slowly pour in the stock and white wine while stirring continuously to avoid lumps. Add the bay leaf and thyme.
Bring the mixture to a gentle simmer and cook for 10 minutes, allowing the flavors to meld and the soup to thicken slightly.
Lower the heat to medium-low and gently stir in the heavy cream, crab meat, paprika, salt, and black pepper.
Simmer for another 10 minutes, stirring occasionally. Do not let the soup boil, as it could cause the cream to curdle.
Remove the bay leaf and use an immersion blender to puree a portion of the soup if desired. This step creates a smoother texture while keeping some chunks of mushroom and crab intact.
Taste and adjust seasoning with more salt and pepper, if needed.
Ladle the bisque into bowls and garnish with freshly chopped chives, if using. Serve warm with crusty bread or crackers on the side.
Nutrition Facts
Calories |
2449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.8 g | 227% | |
| Saturated Fat | 101.2 g | 506% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 724 mg | 241% | |
| Sodium | 5696 mg | 248% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 13.4 g | ||
| Protein | 96.9 g | 194% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 462 mg | 36% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2840 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
