Creamy Mushroom Bisque (Printable Version)

A rich, smooth blend of wild mushrooms and aromatic vegetables simmered in a creamy base.

# Components:

→ 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

# Preparation steps:

01 - Melt butter in a large pot over medium heat. Add chopped onion, sliced leek, and minced garlic. Sauté gently until softened and fragrant, about 5 minutes, avoiding browning.
02 - Add sliced mushrooms and thyme leaves to the pot. Cook, stirring occasionally, until mushrooms release moisture and start to brown, approximately 8 to 10 minutes.
03 - Pour in the dry white wine and simmer for 2 to 3 minutes, scraping any browned bits from the pot bottom.
04 - Add vegetable or chicken stock, sea salt, black pepper, and nutmeg. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
05 - Remove the pot from heat and blend the soup until smooth using an immersion blender or standard blender in batches.
06 - Return the puréed soup to low heat. Stir in heavy cream and gently warm without boiling. Adjust seasoning if necessary.
07 - Ladle soup into bowls and optionally garnish with chopped fresh herbs and a drizzle of truffle oil.

# Expert Advice:

01 -
  • It tastes like something you'd pay a lot of money for at a restaurant, but comes together in under an hour at home.
  • The mushrooms themselves do most of the work—their natural umami creates that luxurious depth without fussy technique.
  • It's elegant enough to serve when people are coming over, but comforting enough to make just for yourself on a quiet Wednesday.
02 -
  • Never let the cream boil once it's added—if it does, it can separate and curdle, turning your silky soup grainy in seconds.
  • The wine needs those 2–3 minutes to simmer, otherwise its raw alcohol flavor will overpower everything else.
03 -
  • An immersion blender is worth its weight in gold for this recipe—it gives you perfect control over the texture, and you can make the soup anywhere from lightly chunky to silk-smooth depending on your mood.
  • Warm your bowls before serving by running them under hot water or placing them in a low oven; it keeps the soup at the perfect temperature as you eat.
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