I’m so excited to share this mushroom bisque soup recipe with you all. This creamy, rich soup has been a staple in our household for years, and it’s always a hit with the family. It’s one of those recipes that’s perfect for any occasion, whether we’re having a casual weeknight dinner or a special holiday gathering.
The best part? It’s incredibly easy to make and requires minimal ingredients. I like to use a mix of wild mushrooms for the best flavor, but you can also use whatever variety you have on hand.
The key to this recipe is the technique – slowly sautéing the onions and mushrooms until they’re nice and caramelized, then deglazing the pan with white wine before adding in the broth and cream. It’s a game-changer, trust me. My kids love helping me make this soup, and it’s become a fun family activity that we all look forward to every week.
We like to serve it with some crusty bread or crackers on the side, and it’s perfect for dipping into the savory broth. I’ve even been known to serve it as a main course for dinner parties – it’s just that good! And the health benefits?
Well, let’s just say this soup is packed with nutrients from all the fresh vegetables and herbs used in it. It’s also relatively low in calories, making it a great option for those of us watching our weight. So go ahead, give this recipe a try – I promise you won’t be disappointed!
Creamy Mushroom Bisque Soup
4.8 from 1549 votes
This rich and velvety mushroom bisque is a comforting classic, made with a blend of earthy mushrooms and aromatic vegetables. It is finished with a touch of cream for a luxurious texture, perfect for a cozy starter or a light meal.
2 tablespoons all-purpose flour (optional, for thicker bisque)
👨🍳Directions
1Heat the butter and olive oil in a large soup pot over medium-high heat until the butter is foaming.
2Add the sliced mushrooms in a single layer and cook without stirring for 4 to 5 minutes until they are deeply browned on one side, then stir and continue cooking for another 3 to 4 minutes until all mushrooms are golden and have released their moisture.
3Reduce the heat to medium and add the chopped onion, cooking for 3 to 4 minutes until it becomes translucent and soft.
4Stir in the minced garlic and cook for 1 minute until fragrant, then pour in the sherry or white wine and scrape up any browned bits from the bottom of the pot.
5Add the broth, thyme, salt, and pepper, and bring the mixture to a boil over high heat.
6Once boiling, reduce the heat to low, cover the pot, and let it simmer for 10 to 12 minutes until the mushrooms are very tender.
7Remove the pot from the heat and use an immersion blender to puree the soup until completely smooth and velvety.
8If using a countertop blender, work in batches and remove the center cap to allow steam to escape, blending each batch on low speed then increasing to high until smooth.
9Return the pureed soup to the pot over low heat and stir in the heavy cream.
10If you prefer a thicker bisque, whisk the flour with 2 tablespoons of cold water to make a slurry, then stir it into the soup and cook for 2 to 3 minutes until it thickens slightly.
11Taste and adjust seasoning with additional salt and pepper if needed, then serve hot.
For a dairy-free version, substitute the butter with vegan butter or additional olive oil and use full-fat coconut milk instead of heavy cream. The bisque can be stored in an airtight container in the refrigerator for up to 3 days.
Watch Video Of How Creamy Mushroom Bisque Soup Works
This mushroom bisque soup recipe is one of my go-to recipes for any occasion – whether we’re having a casual weeknight dinner or a special holiday gathering.
It’s always a hit with the family and works well for family gatherings because everyone can customize their own bowl with their favorite toppings.
As an added bonus, this soup is easy to store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months – perfect for meal prep or serving at future gatherings.
❓ Frequently Asked Questions About Creamy Mushroom Bisque Soup
Q: What type of mushrooms should I use for this recipe?
A: You can use any variety of mushrooms you like, but I find that a mix of wild mushrooms gives the best flavor. Some good options include shiitake, cremini, and button mushrooms.
Q: Can I make this soup ahead of time?
A: Yes, you can make this soup ahead of time and store it in the fridge or freezer until you’re ready to serve it. Just reheat it gently over low heat when you’re ready.
Q: Do I need to use white wine in this recipe?
A: While white wine does add a lot of flavor to this soup, you can omit it if you don’t have any on hand or prefer not to use it.
Q: Can I make this soup vegetarian by substituting out the chicken broth?
A: Yes, you can make this soup vegetarian by using vegetable broth instead of chicken broth.
Q: How do I know if my onions are caramelized enough?
A: Your onions are caramelized enough when they’re nice and dark golden brown and smell sweetly of cooked onions.
Q: Can I add other ingredients to this soup to give it more flavor?
A: Yes, feel free to add other ingredients such as garlic, herbs, or spices to give this soup more flavor.
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