Mushroom Bisque
Indulge in the velvety richness of this homemade Mushroom Bisque, a comforting blend of earthy cremini mushrooms, fragrant garlic, and a hint of thyme. Perfectly balanced with a touch of heavy cream, this creamy soup is pureed to silky perfection, creating a luxurious texture that's ideal for cozy dinners or elegant starters. Whether you use chicken broth for added depth or opt for vegetable broth to keep it vegetarian-friendly, this quick and easy recipe, ready in under an hour, is a flavorful masterpiece. Garnished with fresh parsley and served piping hot, this bisque pairs beautifully with crusty bread or a light salad. Perfect for mushroom lovers, this dish is a must-try for any cozy soup night!
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Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 large Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 1 pound Cremini mushrooms, cleaned and sliced
- 1 teaspoon Dried thyme
- 2 tablespoons All-purpose flour
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot over medium heat, melt the butter along with the olive oil.
Add the finely chopped yellow onion and sauté for 5-6 minutes until soft and translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the sliced cremini mushrooms to the pot and cook for 10-12 minutes, stirring occasionally, until the mushrooms release their moisture and are lightly browned.
Sprinkle in the dried thyme and all-purpose flour. Stir well to coat the mushrooms evenly and cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken or vegetable broth, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer and cook for 15 minutes, allowing the flavors to meld and the soup to thicken slightly.
Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender and process until creamy, then return it to the pot.
Lower the heat to medium-low and stir in the heavy cream. Season with salt and ground black pepper to taste.
Simmer the bisque for an additional 5 minutes, stirring occasionally, until heated through and fully combined.
Ladle the mushroom bisque into bowls and garnish with fresh parsley, if desired. Serve hot.
Nutrition Facts
Calories |
1525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.8 g | 172% | |
| Saturated Fat | 72.1 g | 360% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 5921 mg | 257% | |
| Total Carbohydrate | 49.0 g | 18% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 17.6 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 139 mg | 11% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2171 mg | 46% | |
*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.
