Ingredients Needed for Mushroom Bisque
There’s nothing better than enjoying a hot bowl of soup on a cold night! Luckily, this mushroom bisque recipe is easy and only needs a handful of simple ingredients. See the recipe card at the bottom of the post for a list of exact measurements.
Butter: Melt the unsalted butter to add flavor as you sauté the mushrooms. Mushrooms: The star of this recipe! Clean the mushrooms well before using. Onion: Adds savory flavor and complexity. Garlic: Freshly minced garlic is a must for the best savory flavor! Herbs: Fresh thyme and fresh parsley add color and a wonderful herby flavor. Flour: Just 1/4 cup will perfectly thicken the bisque. Chicken Broth: Use a low-sodium broth to control the amount of salt in the recipe. Heavy Cream: Gives the bisque its creamy texture and rich flavor. Salt & Pepper: Add a generous amount to taste.
How to Make Mushroom Bisque
Not only is mushroom bisque easy to make, but it cooks in one pot for easy cleanup! It tastes amazing. I promise it will be a huge hit with your friends and family!
What kind of mushrooms? You can use white or button mushrooms. Varieties such as cremini, shiitake, or baby bella have richer, deeper mushroom flavor and would also be great. Dried Herbs: Reduce the amount to ¼ teaspoon thyme and parsley. Type of Blender: You can use whatever blender you have at home. High-speed blenders will produce a smoother consistency, but regular blenders will work fine. I found that an immersion blender works for this recipe, but the resulting soup is much more chunky. Traditional bisque should be more smooth. Dairy-Free Option: To make this recipe dairy-free, use olive oil instead of butter. Replace the heavy cream with full fat canned coconut milk. Vegetarian Option: You can use vegetable broth instead of chicken broth if you want to make it vegetarian. Cooking the Mushrooms: Be sure to cook the liquid from the mushrooms until it is nearly all evaporated and reduced. This will concentrate the flavor of the mushrooms. It will also prevent the bisque from having too much water to the point it won’t thicken.
Refrigerate: This mushroom bisque can be kept in an airtight container in the fridge for up to 5 days. Reheating: Reheat gently on the stove over medium-low heat, stirring often to avoid burning on the bottom. In the Freezer: To freeze, prepare as directed, except do not add the cream. When ready to defrost and serve, thaw overnight in the fridge and heat over medium-low heat until steaming. Stir in the cream, stirring off and on for about 10 minutes until it is thick. Season with salt and pepper to taste.
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