Name: Creamy Mushroom Bisque
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: French
Ingredients: 2 tbsp butter or olive oil; 1 onion, chopped; 3 cloves garlic, minced; 1 lb mushrooms (cremini, white, or mixed), cleaned and sliced; 2 tbsp all-purpose flour; 4 cups vegetable or chicken broth; 1/2 cup heavy cream or half-and-half; 1/2 tsp dried thyme or 1 tsp fresh thyme; Salt and black pepper, to taste; 2 tbsp white wine or sherry (optional); Fresh parsley or chives, for garnish

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Creamy Mushroom Bisque is a rich, velvety soup that transforms humble mushrooms into something luxurious and deeply satisfying. With earthy flavor, a smooth texture, and a touch of cream, this bisque is the kind of dish I make when I want something elegant yet comforting.

Why You’ll Love This Recipe

I love this mushroom bisque because it’s simple to prepare, but the results are restaurant-quality. The flavor is deeply savory, and the creamy texture feels indulgent without being too heavy. Whether I’m serving it as a cozy dinner starter, a main with crusty bread, or something special for guests, it always delivers. Plus, it’s a great way to showcase mushrooms in a comforting, flavorful way.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Mushrooms (cremini, white, or a mix, cleaned and sliced)
Onion (chopped)
Garlic (minced)
Butter or olive oil
All-purpose flour (for thickening)
Vegetable or chicken broth
Heavy cream or half-and-half
Fresh thyme or dried thyme
Salt and black pepper
Optional: a splash of white wine or sherry for depth
Fresh parsley or chives (for garnish)

Directions

I start by heating butter or olive oil in a large pot over medium heat. I add the onions and sauté until softened, then stir in the garlic and cook until fragrant.
I add the mushrooms and cook them down until they release their moisture and begin to brown—this takes about 10–12 minutes.
If I’m using wine or sherry, I deglaze the pot now, scraping up any flavorful bits from the bottom.
I stir in the flour and cook for a minute or two to remove the raw taste. This helps thicken the bisque later.
I gradually pour in the broth, whisking or stirring constantly to avoid lumps. I add thyme, salt, and pepper and let it simmer gently for 10–15 minutes.
Using an immersion blender, I blend the soup until smooth (or transfer it carefully to a blender in batches). I leave a few mushroom bits for texture if I like.
I reduce the heat to low and stir in the cream, letting it warm through without boiling.
I taste and adjust the seasoning, then ladle into bowls and garnish with fresh herbs.

Servings and timing

This recipe serves 4 to 6 people. It takes about 10 minutes to prep and 25 minutes to cook, so I can have it ready in around 35 minutes. It’s fast enough for a weeknight dinner but feels fancy enough for a dinner party.

Variations

Sometimes I use a mix of wild mushrooms for a deeper, more complex flavor. I’ve also added a small diced potato to the pot before simmering—it blends into the soup and makes it even creamier. For a vegan version, I use olive oil, vegetable broth, and a plant-based cream substitute like cashew cream or oat cream. A pinch of nutmeg adds warmth, and a drizzle of truffle oil takes it to the next level if I’m feeling fancy.

Storage/Reheating

I store the bisque in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stovetop over low heat—just stir gently and don’t let it boil to keep the cream smooth. It can be frozen, though I usually blend and freeze it before adding cream. I stir in the cream after reheating for the best texture.

FAQs

Can I use any kind of mushroom?

Yes, I can use cremini, white button, or a mix including shiitake or portobello. The more variety, the more depth of flavor.

Do I need to use wine or sherry?

No, but I like the extra depth it adds. If I skip it, the soup is still delicious with just broth and herbs.

How do I make it vegan?

I swap butter for olive oil, use vegetable broth, and stir in a dairy-free cream at the end. Cashew cream works especially well.

Can I make it ahead of time?

Absolutely. This bisque tastes even better the next day. I just reheat it gently and stir well before serving.

What can I serve with mushroom bisque?

I usually pair it with crusty bread, garlic toast, or a fresh green salad. It also makes a lovely starter before a roast or pasta dish.

Conclusion

Creamy Mushroom Bisque is one of my favorite soups to make when I want something rich, earthy, and comforting. It’s easy to prepare but feels elegant, and the velvety texture always makes it feel like a special treat. Whether I’m making it for myself or guests, it never fails to impress and satisfy.

Creamy Mushroom Bisque

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Creamy Mushroom Bisque is a rich, velvety soup made with earthy mushrooms, savory broth, and a touch of cream. It’s elegant, deeply flavorful, and perfect for both cozy nights and special occasions.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4–6 servings
Category: Soup
Method: Stovetop
Cuisine: French
Diet: Vegetarian

Ingredients

2 tbsp butter or olive oil
1 onion, chopped
3 cloves garlic, minced
1 lb mushrooms (cremini, white, or mixed), cleaned and sliced
2 tbsp all-purpose flour
4 cups vegetable or chicken broth
1/2 cup heavy cream or half-and-half
1/2 tsp dried thyme or 1 tsp fresh thyme
Salt and black pepper, to taste
2 tbsp white wine or sherry (optional)
Fresh parsley or chives, for garnish

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Instructions

In a large pot, heat butter or olive oil over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
Add garlic and cook for 1 minute until fragrant.
Add mushrooms and cook for 10–12 minutes, stirring occasionally, until they release moisture and begin to brown.
If using wine or sherry, deglaze the pot, scraping up browned bits.
Stir in flour and cook for 1–2 minutes to remove raw taste.
Gradually whisk in broth. Add thyme, salt, and pepper. Simmer for 10–15 minutes.
Blend the soup with an immersion blender or in batches until smooth (leave some texture if desired).
Reduce heat and stir in cream. Warm through without boiling.
Adjust seasoning and garnish with parsley or chives before serving.

Notes

Use wild mushroom mix for more depth of flavor.
Blend in a small diced potato for added creaminess.
Make vegan by using olive oil, veggie broth, and dairy-free cream (e.g., cashew or oat).
Freeze before adding cream for best texture; stir in cream after reheating.
Add a dash of nutmeg or truffle oil for extra richness.