This Mushroom Bisque is a fancier, upscale version of the classic cream of mushroom soup. With earthy cremini and wild oyster mushrooms, aromatic thyme and a splash of cream, this rich and velvety soup is easy to make and perfect for the Fall, Winter season.
The silky and savoury mushroom bisque elevates the humble mushroom soup to a whole new level. Unlike traditional cream of mushroom soup, which is often lighter and more basic, this bisque boasts a deep, earthy flavor (thanks to the multiple varieties of fresh mushrooms), enhanced by a luxurious, smooth texture achieved by blending.
This soup is like a hug in a bowl. It is creamy, rich, and bursting with savoury mushroom goodness—perfect for those chilly nights when all you want is something to warm you from the inside out!
It’s one of those comforting soups that feels fancy but is super easy to make—in just 40 minutes! This is exactly what a mushroom lover needs.
If that sounds like you, here are some recipes you’ll surely love: Creamy Mushroom and Spinach Pasta, Chicken and Mushroom Vol Au Vent and Chicken Schnitzel with Mushroom Sauce.
Also, it goes beyond being just a soup! I love using it as a sauce for pasta, mixing it into casseroles for extra creaminess, or drizzling over grilled chicken. It’s the perfect dip for crusty bread or roasted veggies and you can even stir it into risotto for a creamy twist!
Make this absolutely irresistible creamy mushroom bisque recipe today—you’ll definitely be reaching for seconds!
Table of Content
What Is Mushroom Bisque
The term "bisque" comes from France, where it was originally used to describe a thick, creamy soup made from shellfish. Today, the term is used broadly for a lot of creamy soups.
Mushroom bisque differs from the homemade cream of mushroom soup in both texture and flavour. Bisque is smoother, creamier, and typically more indulgent featuring multiple varieties of mushrooms, with a rich, velvety texture achieved by blending the soup to a fine consistency.
On the flip side, cream of mushroom soup is usually chunkier, often including sliced mushrooms and a thicker consistency. Mostly made with just cream, broth, and regular mushrooms without the same level of puréeing, it is pretty simple and basic.
The mushroom bisque is definitely fancier and more elegant than your average soup!
Why You’ll Love This Recipe
- Easy to Make: Don’t let the fancy vibe fool you—this easy mushroom bisque recipe whips up in just 40 minutes! With just a few simple ingredients, you can create a dish that feels gourmet but is perfect for a cozy night in or a dinner party.
- Super Versatile: This mushroom soup isn’t just a standalone star! You can enjoy it on its own, drizzle it over grilled meats, or even use it as a sauce for pasta. Like replacing the Cajun sauce in this recipe!
- Deep Flavours: The umami goodness of the caramelized mushrooms, paired with the aromatic flavours from the added herbs bring a deeply flavourful meal that feels like a little feast of nature right on your table.
Ingredients & Substitutions
See recipe card for quantities.
What mushrooms to use?
Incorporating multiple types of mushrooms for a more complex flavour is a vital aspect of this mushroom bisque soup. So I highly recommend getting your hands on some fancy mushrooms as the second variety.
I used a mix of brown cremini mushrooms (also called baby bella) and oyster mushrooms.
I suggest using white button, cremini (crimini) or portobello as the first variety. Fun fact: did you know these three are the same mushrooms, just in their different ages?!
For the gourmet type, shiitake mushrooms are another great option, with their meatier texture and bold, umami-packed flavor. If you want to add more protein to your bisque, porcini mushrooms are an excellent choice too.
Here are rest of the ingredients:
- Yellow Onions: Bring in a sweetness when sautéed. You can use shallots too.
- Garlic: Fresh garlic gives the best flavour.
- Butter: Use unsalted. The butter helps in making a silky roux.
- Olive Oil: Balances out the richness of the butter and also prevents it from burning. Any neutral oil like vegetable or canola oil would work too.
- Black Pepper: Adds just the right amount of heat to balance the richness of the bisque. Feel free to adjust the amount based on your spice preference. If you're out of ground black pepper, white pepper works too!
- Balsamic Vinegar: This helps cut through the creaminess, giving the bisque more complexity, whilst deepening the flavour of the mushrooms. Many recipes use white wine or dry sherry to deglaze the pan, for a halal version balsamic vinegar works perfectly to give that touch of smoky sweetness. If you don’t have balsamic, just skip it!
- Soy Sauce: Perfect for deepening that umami-flavoured punch we all love!
- White Sugar: A pinch of sugar balances the acidity of the vinegar and helps round out the flavours.
- Thyme Sprigs: If you don’t have fresh thyme, you can use 1 teaspoon of dried thyme for this same mushroom soup recipe, but trust me, fresh is way better!
- Bay Leaf: One or two bay leaves (depending on their size) makes a significant difference! While it's not absolutely essential, I wouldn’t recommend skipping it.
- All Purpose Flour: This thickens the bisque, giving it that luxurious, velvety texture.
- Stock (or Stock Cubes): This is what ties all the flavors together! If you don't have chicken broth (or stock), just mix 2 chicken cubes in 3 ½ cups of water. Also feel free to alternate with vegetable stock.
- Salt: Just season to taste as you go—start small and add more if needed.
- Heavy Cream: This is what makes this bisque so indulgent and creamy. You can sub with creme fraiche. If you want a lighter option, half-and-half works great, or you can use coconut cream for a dairy-free alternative. Just keep in mind that coconut will add a slightly different flavor, but it will still be delicious!
How To Make Mushroom Bisque
- Sauté onions in butter and olive oil until golden, then add cremini mushrooms. After 2 minutes, toss in oyster mushrooms and cook until caramelized.
- Add garlic, seasonings, and flour. Cook for a few minutes, then stir in around 3 cups chicken broth, simmer, and turn off the heat.
- Blend the soup until silky smooth, using a hand blender or regular blender.
- Then return to the stove, add cream, and let it bubble slightly.
5. Serve the mushroom bisque with a drizzle of cream, fresh thyme, and caramelized mushrooms on top. Enjoy hot!
Watch How To Make It
Expert Tips
- For a rich, flavourful mushroom soup, I suggest using two to three different types of mushrooms. This adds depth and complexity to the dish. See the ingredients list for some great options.
- Choose a wide pot to ensure the mushrooms caramelize evenly, enhancing their natural flavour.
- If you can, opt for homemade chicken or vegetable stock as it adds a richer flavour.
- Season carefully! Mushrooms soak up salt quickly, so taste frequently and adjust the seasoning at the end.
- Garnish smartly to elevate the bisque further! Top it with crispy sautéed mushrooms, a drizzle of truffle oil (optional), a splash of cream, or fresh herbs for added texture and aroma.
- If you prefer a smoother, more refined bisque, you can strain the soup before serving. Purée the soup in batches, then strain through a fine mesh sieve. However, to avoid waste, I prefer serving it as is, keeping all the rustic textures intact.
Variations
- Cream of Mushroom Soup: Want to make this more like a classic cream of mushroom soup? Simply skip the more gourmet, wild mushrooms, blend only half of the soup and keep the mushrooms chunky to give it more texture.
- Gluten-Free Version: Just replace the all-purpose flour with your favorite gluten-free flour, like rice flour or a gluten-free all-purpose blend. You’ll still get that creamy, thick texture without the gluten.
- Dairy-Free Option: For a dairy-free version, you can swap out the butter with olive oil or plant-based butter and use coconut cream or almond milk in place of the heavy cream. Keep in mind that coconut cream will add a bit of sweetness, but works really well with earthy mushrooms.
- Make it Vegan: Use vegetable broth, plant-based butter, and non-dairy cream like coconut or cashew cream.
- Boost the Protein: Add cooked, shredded chicken or some chickpeas to the soup. You can also toss in some porcini mushrooms, lentils or blend in silken tofu for extra creaminess without altering the taste too much. If you’re into more intense flavors, sautéed vegan bacon bits or (beef) pancetta crumbled on top would add a savoury, crispy finish!
- Wild Mushroom Bisque: For a wild mushroom bisque, use a mix of porcini, chanterelles, morels, and oyster mushrooms. These varieties bring rich, earthy, and nutty flavors that complement each other well. If fresh wild mushrooms aren't available, you can use dried versions like porcini, rehydrated in warm water for extra flavor.
Serving Suggestions
There are so many ways you can serve mushroom bisque, turn it into a hearty meal, serve it as a delicious side or enjoy as a quick lunch.
- Crusty Bread/Garlic Bread: You can’t go wrong with a warm, crusty baguette or some garlic bread. It’s perfect for dipping and soaking up that creamy goodness!
- Salads: A light, fresh salad adds a nice contrast. Try a simple mixed greens salad with a zesty vinaigrette to brighten things up. You can also try my jalapeno popper cucumber salad or Caesar salad!
- Cheese Platter: Cheese lovers will enjoy pairing the bisque with a cheese board. Think sharp cheeses like aged cheddar or creamy brie—both complement the bisque beautifully!
- Sandwiches: A grilled cheese or a panini filled with your favorite ingredients makes for a hearty combo. My fusion tandoori club sandwich would be a fun match too!
Storage
How to Store: Just let the mushroom bisque cool down completely, then transfer it to an airtight container. You can keep it in the fridge for up to 5 days.
How to Freeze: Avoid freezing bisque with cream as it can separate when reheating! Instead, freeze it before adding the cream for up to 3 months. When you're ready to eat, thaw it in the fridge overnight and stir in the cream when reheating.
How to Make in Advance: The flavours actually improve after sitting for a day. Just reheat the soup gently, and add the cream right before serving.
How to Reheat: Warm it up on the stovetop over low heat. Thin it out with a little broth if needed. For a quick fix, you can also reheat it in the microwave—just make sure to stir halfway through!
FAQ
The bisque is all about that silky, smooth texture—it’s puréed to perfection and often includes cream and/or broth. It incorporates a variety of mushrooms and herbs for deeper, more complex flavors. It’s definitely on the fancier, more elegant side of soups!
Cream of mushroom soup, on the other hand, tends to be lighter, chunkier, and more straightforward in taste, often using basic ingredients and less refinement in texture.
A mix of mushrooms like cremini, shiitake, oyster, and porcini is ideal for creating a deep, earthy flavor. Avoid using just button mushrooms, as they lack the complexity of other varieties.
Porcini are commonly sold as dried. Rehydrate the dried mushrooms in warm water, and use the soaking liquid in your bisque for extra depth.
You can thicken it by using a roux (flour and butter), adding potatoes, heavy cream or reducing the soup by simmering longer.
Straining creates a smoother, more refined soup, but it's optional. If you prefer a chunkier, more rustic texture, feel free to skip this step.
More Comforting Soups
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📖 Recipe
Creamy Mushroom Bisque
Ingredients
- 200 g cremini mushrooms sliced
- 150 g oyster mushrooms sliced
- 1 (120g) small yellow onion diced finely
- 3 tbsp (43g) unsalted butter
- 1 tablespoon olive oil
- 3 garlic cloves minced
- ¾ teaspoon cracked black pepper
- 1 teaspoon balsamic vinegar
- 2 teaspoon soy sauce regular or light
- ¼ teaspoon white sugar
- 6 thyme sprigs
- 1 small bay leaf
- 4 tablespoon all-purpose flour
- 3 ½ cups chicken stock or 3 ½ cup water with 2 stock cube
- Salt to taste
- 1 cup (250ml) heavy cream
Equipment
Instructions
- Melt butter in a Dutch oven over medium heat, then add olive oil and diced onions. Sauté until the onions become soft and lightly browned.
- Add the cremini mushrooms and increase the heat to medium-high. Cook for 2 minutes, then stir in the oyster mushrooms. Continue cooking until the mushrooms are deeply caramelized around 10-12 minutes.
- Reduce the heat and add the minced garlic. Cook for 2–3 minutes, just until the garlic becomes fragrant and no longer raw.
- Season with black pepper, balsamic vinegar, soy sauce, sugar, bay leaf, and thyme leaves (without the sprig). Stir to combine, then sprinkle in the flour. Cook the flour for about 3 minutes, stirring constantly to avoid burning.
- Gradually pour in the chicken stock, stirring continuously to prevent lumps from forming. Bring the mixture to a slow simmer and continue stirring occasionally. Cook until the broth thickens slightly, then turn off the heat.
- Blend the mushroom mixture using an immersion blender directly in the pot, or carefully transfer it in small batches to a regular blender. Blend until smooth, making sure to handle the hot liquid with caution.
- Return the soup to the pot over medium heat. Stir in the cream and let the soup simmer on medium-low heat, allowing it to thicken slightly.
- At this point, taste for salt and adjust if required. I added around ½ teaspoon of salt but it can vary on the kind of chicken stock you use.
- Serve the mushroom bisque in bowls, garnishing with a swirl of cream, fresh thyme, and some caramelized mushrooms for extra flavour and presentation.
Video
Notes
- For a richer soup, use two to three varieties of mushrooms. It gives the soup depth and more robust flavour.
- Use a wide pot so the mushrooms caramelize evenly.
- Use homemade chicken broth if possible, it will enrich the flavour. Replace with vegetable stock for a vegetarian version.
- Sub fresh thyme with 1 teaspoon dried thyme, although I highly recommend getting the fresh herb.
- Season gradually—mushrooms absorb salt quickly, so adjust at the end.
- For a smoother bisque, purée and strain through a fine mesh sieve before serving.
- See storage and freezing on how to store and re-heat this mushroom soup.
Nutrition
PIN IT FOR LATER
Tabassum says
I tried the recipe safe to say it was a absolutely a hit in the family & it feels like a comfort in a bowl 💕
Qashang says
Yay so glad your family loved it! Thank you for trying. ❤️
Hanna Mulla says
Amazing recipe. So full of flavour and depth. Very easy to make. The extra information and detail is very helpful. Great to impress at dinner parties. Will be making many more times.
Qashang says
Wow thank you for the kind words! I am thrilled you loved the recipe. 😊
Jal says
Such an easy and delicious soup! 👍
Qashang says
Thank you! Glad you enjoyed it.