Creamy Mushroom Bisque
An elevated version of the cream of mushroom soup, this Mushroom Bisque is packed with earthy mushrooms, aromatic thyme and silky cream. It's rich, comforting and perfect for Fall.
Equipment
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
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.
- 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
Calories: 448kcalCarbohydrates: 21gProtein: 11gFat: 37gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.4gCholesterol: 97mgSodium: 496mgPotassium: 700mgFiber: 2gSugar: 7gVitamin A: 1246IUVitamin C: 4mgCalcium: 72mgIron: 2mg
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