Wild Mushroom Bisque
Indulge in the rich, velvety flavors of Wild Mushroom Bisque, a soul-warming soup that highlights the earthy essence of fresh, wild mushrooms like cremini, shiitake, and oyster. This creamy bisque starts with a fragrant base of sautéed onions and garlic, combined with tender mushrooms deglazed in a splash of dry white wine for depth and complexity. Simmered with aromatic thyme, bay leaf, and vegetable stock, then blended to silky perfection and finished with heavy cream, this soup is the epitome of comfort food. Perfect for a cozy dinner or an elegant appetizer, this 40-minute recipe is as easy as it is decadent. Garnish with fresh parsley for a vibrant touch, and let each spoonful transport you to a woodland haven.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1.5 pounds wild mushrooms (e.g., cremini, shiitake, oyster), roughly chopped
- 0.5 cups dry white wine
- 4 cups vegetable stock
- 1 cup heavy cream
- 1 teaspoon fresh thyme, chopped
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoons freshly ground black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and sauté for another minute until fragrant.
Add the chopped wild mushrooms and cook for about 8-10 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.
Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until slightly reduced.
Stir in the vegetable stock, thyme, and bay leaf. Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 20 minutes.
Remove the bay leaf and carefully blend the soup using an immersion blender until smooth. Alternatively, you can transfer the soup in batches to a countertop blender and puree it.
Return the soup to the pot (if using a countertop blender) and stir in the heavy cream. Cook for an additional 5 minutes over low heat, but do not let it boil.
Season the bisque with salt and freshly ground black pepper to taste.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve warm.
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 18.9 g | 95% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1083 mg | 47% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 8.9 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 1099 mg | 23% | |
*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.
