This Creamy Mushroom Bisque is silky, cozy, and deeply savory the kind of soup that feels elegant yet wonderfully comforting. It’s rich without being heavy, simple to make, and perfect for a quiet dinner, lunch with crusty bread, or a starter that truly impresses.
Ingredients
- 2 tbsp butter or olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 lb mushrooms, sliced (cremini or button work beautifully)
- 2 tbsp all-purpose flour
- 3 cups vegetable or chicken broth
- 1 cup heavy cream (or half-and-half)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: fresh thyme or parsley for finishing
Easy swap: Use coconut milk or cashew cream for a dairy-free version.
Steps
- Sauté the aromatics. Melt butter in a pot over medium heat. Add onion and cook until soft and translucent.
- Cook the mushrooms. Add mushrooms and cook until they release their moisture and turn golden. Don’t rush this it builds flavor.
- Add garlic and flour. Stir in garlic and cook 30 seconds, then sprinkle in flour and stir to coat the mushrooms.
- Pour in the broth. Slowly add broth, stirring constantly so it stays smooth.
- Simmer gently. Let the soup simmer for 10 minutes until slightly thickened.
- Blend until silky. Use an immersion blender to blend until smooth (or blend in batches).
- Finish with cream. Stir in cream, salt, and pepper. Simmer 2–3 minutes more until velvety.
Chef’s Tips
- Brown the mushrooms well: This is where the deep, earthy flavor comes from.
- Blend carefully: Hot soup expands blend in short bursts if using a blender.
- Adjust thickness: Add a splash of broth if you prefer a lighter bisque.
Variations
- Garlic thyme bisque: Add fresh thyme while simmering.
- Sherry mushroom bisque: Stir in 1 tbsp dry sherry at the end for restaurant-style depth.
- Extra creamy: Add a small spoon of cream cheese before blending.