Creamy Mushroom Bisque (Printable)

A velvety blend of wild mushrooms sautéed with aromatics and finished with cream for a rich, smooth dish.

# What You 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, adjust to taste
12 - Pinch ground nutmeg

→ Garnish (optional)

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

# How-To:

01 - Melt butter in a large pot over medium heat. Add onion, leek, and garlic; sauté gently until softened and fragrant, about 5 minutes, ensuring no browning occurs.
02 - Add mixed mushrooms and thyme to the pot. Cook, stirring occasionally, until mushrooms release moisture and begin to brown, approximately 8 to 10 minutes.
03 - Pour in dry white wine and simmer for 2 to 3 minutes, scraping up any browned bits from the pot bottom.
04 - Add stock, sea salt, black pepper, and nutmeg. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
05 - Remove from heat and blend soup with an immersion blender until smooth and creamy. Alternatively, carefully blend in batches using a standard blender.
06 - Return the puréed soup to low heat. Stir in heavy cream and warm gently without boiling. Adjust seasoning as needed.
07 - Ladle soup into bowls and garnish with finely chopped fresh herbs and a drizzle of truffle oil if desired.

# Expert Advice:

01 -
  • It tastes restaurant-quality but takes less than an hour from start to finish, so you can impress people without the stress.
  • The silky texture comes together in one pot, meaning minimal cleanup while you're enjoying your meal.
  • Wild mushrooms bring genuine depth and earthiness that transforms ordinary cream soup into something memorable.
02 -
  • Don't skip the browning step for mushrooms—that's where the deeper, more complex flavor lives, not in quick cooking.
  • The cream must be added at the end and gently warmed; boiling it breaks the silkiness you worked so hard to achieve.
  • Taste constantly during seasoning; mushroom soups need more seasoning than you'd initially think, but it should come together gradually.
03 -
  • Make this soup a day ahead if you can; the flavors deepen overnight and it reheats beautifully, just add fresh cream when you warm it through.
  • Keep an immersion blender within arm's reach because it makes the difference between smooth and silky—don't even consider skipping this step.
  • Taste aggressively as you season; mushroom soup needs confidence in salt and pepper to truly sing.
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