Creamy Mushroom Bisque (Printable)

Velvety soup featuring sautéed wild mushrooms in a creamy, aromatic broth with fresh herbs.

# Ingredient List:

→ 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

# Steps:

01 - Melt butter in a large pot over medium heat. Add onion, leek, and garlic; sauté gently until softened and fragrant, about 5 minutes, avoiding browning.
02 - Add mushrooms and thyme. Cook, stirring occasionally, until mushrooms release moisture and begin browning, about 8 to 10 minutes.
03 - Pour in white wine and simmer for 2 to 3 minutes, scraping up any browned bits from the pot’s 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 the soup using an immersion blender until smooth and creamy. Alternatively, blend carefully in batches.
06 - Return soup to low heat. Stir in cream and warm gently without boiling. Adjust seasoning to taste.
07 - Ladle into bowls and garnish with finely chopped fresh herbs and a drizzle of truffle oil if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours on it, but you'll have it ready in under an hour.
  • One pot, one immersion blender, and suddenly you're serving something that feels restaurant-worthy.
  • The earthiness of wild mushrooms mixed with cream is the kind of comfort that doesn't feel heavy.
02 -
  • Don't brown the onions and garlic in step one—they'll taste bitter, and the whole soup will know it; keep that heat medium and patient.
  • The magic happens when you let those mushrooms release their moisture and caramelize; if you rush past that, you lose the umami backbone that makes this soup special.
  • Never let the cream boil after you add it, or it'll split and separate instead of staying silky and smooth.
03 -
  • Clean your mushrooms with a damp cloth or soft brush instead of rinsing them; they absorb water like tiny sponges and will get watery instead of concentrating their flavor.
  • Taste constantly as you go—soup is forgiving, and a pinch more salt or thyme at the end can rescue something that felt flat an hour before.
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