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Gourmet Mushroom Bisque – A Creamy Classic

A velvety, rich mushroom bisque that delivers gourmet quality flavor with simple techniques.
Prep Time15 minutes
Active Time30 minutes
Total Time45 minutes
Course: Appetizer, Main Course, Soup
Cuisine: American, French
Keyword: creamy bisque, mushroom soup
Yield: 4 Servings
Cost: 15-20$

Equipment

  • 1 Large heavy-bottomed pot or Dutch oven
  • 1 Sharp chef's knife
  • 1 Cutting board
  • 1 Blender or immersion blender
  • 1 Wooden spoon
  • Measuring cups and spoons
  • Fine mesh strainer (optional)

Materials

  • 1.5 lbs /680g mixed mushrooms (primarily cremini, with some shiitake and portobello)
  • 0.5 oz /15g dried porcini mushrooms (optional)
  • 3 tablespoons unsalted butter
  • 2 medium shallots finely diced (about 1/2 cup)
  • 2 cloves garlic minced
  • 1 leek white and light green parts only, cleaned and thinly sliced
  • 2 teaspoons fresh thyme leaves or 1 teaspoon dried
  • 1/4 cup dry white wine
  • 4 cups vegetable or chicken stock
  • 1 cup heavy cream or half-and-half for lighter version
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon lemon juice or sherry vinegar
  • Fresh chives or thyme for garnish
  • Truffle oil for drizzling optional

Instructions

Prepare the mushrooms:

  • If using dried porcini, place them in a bowl with 1 cup of hot water and let soak for 20 minutes. Strain through a coffee filter, reserving liquid. Chop rehydrated mushrooms.
  • Clean fresh mushrooms with a damp paper towel. Remove stems from shiitakes (save for stock). Slice all mushrooms into 1/4-inch pieces.
  • Reserve about 1/2 cup of sliced mushrooms for garnish if desired.

Build the flavor base:

  • Melt butter in a large pot over medium heat.
  • Add shallots, leeks, and a pinch of salt. Cook until softened but not browned, about 4-5 minutes.
  • Add garlic and cook for 30 seconds until fragrant.

Cook the mushrooms:

  • Increase heat to medium-high and add mushrooms in batches if necessary (don't crowd the pan).
  • Cook without stirring for 2 minutes, then stir and continue cooking until mushrooms have released their moisture and begun to brown, about 5-7 minutes total.
  • Add thyme and cook for 1 minute more.

Create the liquid base:

  • Pour in white wine and scrape up any browned bits from the bottom of the pot.
  • Add stock and reserved mushroom soaking liquid (if using dried mushrooms).
  • Bring to a simmer and cook for 15 minutes, uncovered.

Blend the soup:

  • Remove from heat and let cool slightly.
  • If desired, reserve about 1/4 of the mushroom mixture for texture.
  • Use an immersion blender to puree the soup until smooth, or carefully transfer in batches to a regular blender.

Finish the bisque:

  • Return soup to pot over low heat.
  • Stir in cream, reserved mushroom pieces, salt, and pepper.
  • Heat gently until warmed through (do not boil).
  • Add lemon juice or sherry vinegar.
  • Taste and adjust seasonings as needed.

Serve:

  • Ladle into warmed bowls.
  • Garnish with reserved sautéed mushrooms, fresh herbs, and a few drops of truffle oil if using.

Notes

For a dairy-free version, substitute coconut cream or cashew cream for the heavy cream.
The soup can be made up to the blending stage and refrigerated for up to 4 days. Add cream when reheating.
For freezing, it's best to freeze before adding cream. When ready to serve, thaw completely, heat, and add fresh cream.
If soup is too thick, thin with additional stock or water as needed.
For an extra flavor boost, try adding 1 tablespoon of soy sauce or 1 teaspoon of miso paste when adding the stock.
Pair with a crusty bread for dipping and a glass of Chardonnay or Pinot Noir for a complete experience.