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Garlic & Zest

Gourmet Cooking at Home!

Creamy Mushroom Bisque

Creamy Mushroom Bisque
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What is it about bisque that’s so luxurious?  Is it the velvety texture?  The way it slides down your throat with no effort at all?  Maybe it’s the cream that coats your tongue?  Maybe that hint of sherry that makes it feel so highbrow?  All of the above?  Probably.

 

chopped mushrooms

Whatever the draw — in my mind, bisques are automatically elevated  past mere soup-dom.  Bisques exist in the land of servants and Downton Abbey, not in my 3-bedroom ranch.

sauteed onions mushrooms in a pot with wooden spoon

Except this one.   Ready in under an hour and  it doesn’t require any special tools or experience.  A pot and a blender are all you need.

mushrooms broth and herbs with spoon

And oohh, is it good!  Perfumed with Manzanilla Sherry (the lightest variety) and made lush with a solid dose of cream, this bisque delivers flavor!

mushroom bisque in a blender

Serve it with a salad and crust of bread for a delicious vegetarian dinner, or ladle out a cup to company before the main course.  Wouldn’t this be a fine starter for Thanksgiving dinner or Christmas?  

 

creamy mushroom bisque on a wooden board
creamy mushroom bisque in a bowl with a spoon

 

 

Print Pin
3.25 from 12 votes

Creamy Mushroom Bisque

Make this creamy mushroom bisque ahead of time and reheat it just before serving.  Makes a delicious appetizer before a main course.
Course Appetizer, Soup
Cuisine American
Keyword bisque, mushrooms
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 222kcal

Ingredients

for soup

  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 24 ounces crimini or button mushrooms trimmed and quartered
  • 1 1/2 teaspoons kosher salt
  • 2 cups vegetable broth
  • 1 bay leaf
  • 4 sprigs thyme
  • 1 small sprig rosemary
  • 1 cup cream
  • 2 tablespoons sherry preferably Manzanilla
  • salt and pepper to taste

for garnish

  • a drizzle of cream
  • sauteed mushroom slices
  • chopped fresh chives

Instructions

  • In a large dutch oven, heat olive oil over medium high heat. Add onions and sauté until softened and slightly translucent. Add the mushrooms and salt, stir to combine. Cover and cook for 5-6 minutes until the mushrooms start to give off their liquid.
  • Meanwhile, secure a small piece of kitchen string around the thyme and rosemary. Set aside.
  • Add the broth, bay leaf and thyme-rosemary bundle to the mushrooms. Stir to combine and simmer, covered for 15 minutes, until the herbs have wilted -- but haven't fallen off the stem. Remove the herbs and bay leaf and simmer uncovered for 5 more minutes. Remove from heat.
  • Working in batches, ladle the mushrooms and broth into a blender. Puree until smooth. Continue until all the soup has been pureed.
  • Add the cream and sherry and mix well. Taste for seasonings, adding salt and pepper if needed.
  • Reheat the soup and ladle into bowls, topping with a swirl of cream, chopped chives and additional sautéed mushrooms, if desired.

Nutrition

Calories: 222kcal | Carbohydrates: 8g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 916mg | Potassium: 426mg | Fiber: 1g | Sugar: 4g | Vitamin A: 780IU | Vitamin C: 5.5mg | Calcium: 40mg | Iron: 0.8mg

More Creamy Soups:

Creamy Lobster Bisque From Scratch
Creamy Lobster Bisque From Scratch
Apple Butternut Bisque
Apple Butternut Bisque

 

Don’t Forget To “Pin It” For Later!

Who needs Campbell's? Homemade cream of mushroom soup is way better! This Creamy Mushroom Bisque is ready in under an hour!

Creamy Mushroom Bisque | Garlic & Zest
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Appetizers// Soups, Stews & Braises// Vegan/Vegetarian5 Comments

« Sweet Potato and Bacon Hash
Ginger Pear and Almond Crumble »

Comments

  1. Jill says

    October 19, 2015 at 9:08 PM

    Made this tonight. OMG-SOOOO good! I omitted the cream to keep it dairy free and it still had an incredible flavor. Will definitely make this again.

    Reply
    • Lisa says

      October 20, 2015 at 7:27 AM

      I’m so glad you enjoyed it Jill – and that the modification worked!

      Reply
  2. Eat Well Outside the Box says

    October 19, 2015 at 2:15 PM

    This sounds fantastic!! I need to try this ASAP! I love a good bisque the thickness of a bisque just elevates a “soup” to a whole new level! Great step by step photos I love them 🙂

    Reply
    • Lisa says

      October 19, 2015 at 2:29 PM

      I’m so glad you like it! I’m planning on serving this the first course for Thanksgiving!

      Reply
  3. Katrina says

    October 19, 2015 at 10:33 AM

    Yum, yum , yum, I LOVE mushroom soup! This sounds amazing! 🙂 Can’t wait to try!

    Reply

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Meet Lisa

Lisa

Calling all cooks! You don’t have to be a gourmet chef to get a delicious, healthy meal on the table! At Garlic & Zest, I’ll show you how to make hundreds of seasonal, fresh recipes and indulgent comfort foods with easy step-by-step instructions and photos to help you master the dish.

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