Mushroom Bisque

Mushroom soup is one of my ultimate comfort foods, and if you haven’t tried making it at home you are missing out.  It is simple, relatively quick, and beats the heck out the condensed stuff.  You can also make it as light or as decadent as you please.

This version tastes really rich but is much lighter than the cream-enriched versions you will get at restaurants (I also have included easy directions to make an equally-rich vegan version–see below).  I cook all of the ingredients for about fifteen minutes and then puree the batch with an immersion blender, and of course a regular blender will work just fine.  If you make a lot of soups I strongly recommend an immersion blender–they are really efficient, easy to clean, and they give you a great excuse to play with your food.  They are wonderful.  The dried, wild mushrooms are optional but add amazing flavor.  If you use all fresh mushrooms just use some good commercial mushroom stock to replace the soaking liquid and double the amount of fresh ‘shrooms.  Pacific Foods makes a really good, shelf-stable mushroom stock.

Mushroom Bisque

1 pound button mushrooms or creminis, cleaned and chopped
1 small white onion, peeled and chopped
1 tablespoon olive oil
1 ounce dried wild mushrooms (porcinis or chanterelles or whatever you like), soaked in four cups of warm water (save the soaking liquid)
1 cup white wine (optional but nice)
1 teaspoon salt
1/2 teaspoon ground white pepper
1 teaspoon minced garlic
8 ounces cream cheese or 1/2 cup unsalted cashews, soaked for two hours in water

In a five-quart pot, saute the sliced fresh mushrooms and chopped onion in the olive oil until the onion starts to soften.  Using a fine sieve lined with a damp paper towel, strain the mushroom soaking liquid into the pot.  Place the reconstituted mushrooms, white wine, salt, white pepper, and garlic in the pot, and bring the mixture to a low boil.  Cook for fifteen minutes, adding a little more water if needed.

Remove from heat and add in the cream cheese or cashews.  Puree the mixture until very smooth, and taste and adjust the seasonings as desired.  Enjoy!

Thanks for reading,

-Angela

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13 Comments

  1. This looks so elegant. I love mushroom soup.

  2. Sigh … 🙂

  3. Ann Kitalong-Will

    I really really love this soup. It’s now a staple at our house!

    1. Yay! I am so glad you like it. It is one of my faves, too.

  4. This sounds (and looks) delicious! I love how intense the dried porcinis are and what incredible flavor they bring to soups and sauces. I’ll be trying this when it gets cold.

    1. I bought the ingredients to make a batch this weekend–one of my favorites.

  5. I love mushrooms soups. Adding cream cheese sounds amazing!

  6. I am looking forward to making this (using the cashews for a lactose-free version)! What would you suggest serving as a side?

    1. Melissa, I usually just serve it with a salad, or maybe some asparagus or green beans–hope you enjoy!

  7. I was inspired to look up mushroom bisque recipes after having a bowl at Cafe Firenze in Moorpark, CA while on a business-related trip. Upon first spoonful it instantly one of the best, if not best, soup I’ve ever had. All I know was that it had 4 types, and I think by the taste one was shiitake.

    Well looked at a few recipes online, Yours looks best, thank you, this is the one I’m going to make.

    1. How wonderful, I will have to try to make it to that restaurant–you could definitely use a mushroom blend for this. Hope you enjoy!

  8. mushroom soup… add bacon??!! AH HA!

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