Creamy Mushroom Bisque (Printable Page)

Velvety wild mushrooms and aromatics blend in a creamy, comforting soup perfect for any meal.

# What You'll 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 ground nutmeg

→ Garnish (optional)

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

# Step-by-Step Guide:

01 - Melt butter in a large pot over medium heat. Add onion, leek, and garlic, sautéing gently until softened and fragrant, approximately 5 minutes without browning.
02 - Add mushrooms and thyme to the pot. Cook, stirring occasionally, until mushrooms release moisture and begin to brown, about 8 to 10 minutes.
03 - Pour in white wine and simmer for 2 to 3 minutes, scraping up 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 from heat and purée soup using an immersion blender until smooth and creamy. Alternatively, blend carefully in batches.
06 - Return soup to low heat. Stir in cream and gently warm through 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 -
  • It tastes like you've been simmering it all day, but comes together in under an hour.
  • The cream transforms everything into pure comfort while still feeling elegant enough to serve guests.
  • You'll discover that cooking with mushrooms teaches you to listen to what's happening in the pan—the sounds and smells tell you when it's perfect.
02 -
  • Don't skip the browning step with the mushrooms—those caramelized edges are where the deep, savory flavor lives.
  • If your cream boils, the whole soup can break or separate, so watch the heat carefully at the end and stir constantly as it warms.
  • The soup will thicken slightly as it cools, so if it seems too thick the next day, thin it with a splash of stock or cream.
03 -
  • Clean mushrooms with a damp cloth or soft brush rather than rinsing them—they absorb water like little sponges and lose their concentration of flavor.
  • Don't blend the soup too far ahead of time; blend it right before you add the cream so the texture stays perfectly silky rather than separating as it sits.
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