A bisque is the gold standard of smooth soups - silky, rich, and intensely flavored. This mushroom bisque delivers all that luxury with deep, earthy mushroom flavor that rivals any fine dining establishment.
The secret is straining the soup for an impossibly smooth texture, then finishing with a generous amount of cream. It's indulgent, it's elegant, and it's worth every calorie.
What Makes a Bisque
- Strained: Completely smooth
- Rich: Generous cream
- Intense: Concentrated flavor
- Elegant: Restaurant quality
Texture Tips
- Blend very well first
- Strain through fine mesh
- Press solids to extract flavor
- Reheat gently after straining
Serving Suggestions
- Truffle oil drizzle
- Crispy shallots
- Fresh chives
- Elegant dinner starter
Mushroom Bisque
Silky smooth and intensely flavored.
Nutrition per serving
285Calories
7gProtein
16gCarbs
22gFat
3gFiber
4gSugar
Ingredients
Instructions
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Sauté mushrooms. Melt butter in a large pot over medium-high heat. Add mushrooms and cook 12-15 minutes until deeply golden, stirring occasionally. Add shallot and cook 3 minutes. Add garlic and thyme. Cook 1 minute.
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Deglaze. Add sherry and scrape up browned bits. Cook until nearly evaporated. Add broth and simmer 15 minutes.
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Blend and strain. Remove thyme stems. Blend until very smooth. For silky texture, strain through fine mesh sieve, pressing solids.
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Finish. Return to pot. Add cream and heat gently. Season with salt and white pepper. Serve drizzled with truffle oil.
Recipe Notes
- Skip straining: Still delicious, just not as silky.
- Dried porcini: Add 1/2 oz rehydrated for deeper flavor.
- No sherry: Use Marsala or white wine.
- Storage: Refrigerate 4 days. Freezes well without cream.
