Mushroom Bisque

5 from 1 vote

Mushroom bisque is full of cream and garlic-infused mushrooms, all blended to make a thick, rich, and beyond flavorful soup! You will want to drink this straight from your bowl!

Prep Time10

Cook Time45

Total Time55

Course: Appetizer, Main Course

Cuisine: French, French American

Keyword: blended mushroom soup, Mushroom Bisque, Mushroom Soup, Mushroom Veloute Soup

Servings: servings

Author: Alyssa Rivers

Equipment

Blender

Ingredients

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
3 cups chicken broth
1 ½ cups heavy cream
salt and pepper, to taste

Instructions

Add 4 tablespoons unsalted butter to a 6 or 8-quart Dutch oven and melt over medium heat. Once the butter is melted, add 20 ounces sliced mushrooms. Cook and stir the mushrooms for about 5 minutes until they have released a lot of liquid. Turn the heat to medium-low and cook for an additional 10-15 minutes until the liquid has almost entirely evaporated.
Add ½ cup diced onion, 2 teaspoons minced garlic, 1 teaspoon fresh thyme, and 1 teaspoon fresh parsley, , and cook for 2-3 minutes, until the onions start turning translucent and the garlic is fragrant.
Turn the heat back up to medium and stir in ¼ cup all-purpose flour. Continue to stir as you cook the flour with the mushroom mixture for 3-4 minutes. It will get clumpy and stick together, which is alright.
Slowly stir in 3 cups chicken broth, ensuring the mixture doesn’t clump up too much as you add it.
Add 1 ½ cups heavy cream and stir until combined.
Carefully ladle the soup into a high-speed blender. Place a clean, folded kitchen towel on top to prevent leaking, and then blend the soup on high speed until smooth. This may be split into a few increments if your blender is not big enough for all of the soup at one time.
Add the pureed soup back to the pot and simmer over medium-low heat while stirring intermittently for about 10 minutes until thickened. Season with salt and pepper, to taste. Serve warm.

Nutrition

QR code

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