Creamy Mushroom Bisque Delight (Printable)

A smooth blend of wild mushrooms and cream creates a rich, comforting dish perfect for any occasion.

# What You Need:

→ Mushrooms

01 - 1 lb mixed wild mushrooms (chanterelle, cremini, shiitake), cleaned and sliced

→ Aromatics

02 - 2 tbsp unsalted butter
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 small leek, white part only, sliced

→ Liquids

06 - 3 cups vegetable or chicken stock
07 - ½ cup dry white wine
08 - 1 cup heavy cream

→ Seasonings

09 - 1 tsp fresh thyme leaves or ½ tsp dried thyme
10 - ½ tsp freshly ground black pepper
11 - ½ tsp sea salt, or to taste
12 - Pinch of ground nutmeg

→ Garnish (optional)

13 - Fresh chives or parsley, finely chopped
14 - Drizzle of truffle oil

# How-To Steps:

01 - Melt butter in a large pot over medium heat. Add onion, leek, and garlic, sautéing gently without browning until softened and aromatic, about 5 minutes.
02 - Add mushrooms and thyme to the pot. Cook, stirring occasionally, until mushrooms release moisture and begin to brown, approximately 8 to 10 minutes.
03 - Pour in white wine and simmer for 2 to 3 minutes, scraping any browned bits from the pot bottom.
04 - Add stock, salt, pepper, and nutmeg. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
05 - Remove pot from heat and blend soup using an immersion blender until smooth, or carefully blend in batches using a standard blender.
06 - Return pot to low heat, stir in cream, and gently warm without boiling. Adjust seasoning to taste.
07 - Ladle into bowls and garnish with fresh herbs and a drizzle of truffle oil if desired.

# Expert Tips:

01 -
  • Its the kind of soup that makes people pause mid conversation and ask what you put in it
  • The texture is impossibly silky without any fancy techniques or hours of stirring
  • You can make it ahead and it actually tastes better the next day
02 -
  • Never boil the soup after adding the cream or it will separate and ruin that gorgeous velvety texture
  • Letting the mushrooms brown properly is what creates the deep flavor that makes this taste restaurant quality
03 -
  • Use an immersion blender if you have one, it is so much easier than transferring hot soup to a blender
  • Let the bisque rest for 10 minutes off the heat before serving, the texture becomes even creamier
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