Mushroom Bisque
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Mushroom Bisque is a creamy soup made with mixed mushrooms, butter, onion and garlic, enriched with heavy cream and white wine. Fresh thyme and bay leaf add aromatic depth to this classic dish. With just 15 minutes of preparation and 35 minutes of cooking, this bisque serves as an elegant starter or light meal for those seeking a warming, flavourful soup.
Ella x
Ingredients
- 500 gmixed mushrooms(sliced)
- 40 gbutter
- 1onion(diced)
- 3garlic cloves(minced)
- 800 mlvegetable stock
- 200 mlheavy cream
- 100 mldry white wine
- 4 sprigsfresh thyme
- 1bay leaf
- 5 gsalt
- 2 gblack pepper
- 30 mlolive oil
Detail level
Instructions
- 1
Heat olive oil in a large pot over medium-high heat. Add sliced mushrooms and cook for 8-10 minutes until golden and their moisture has released, stirring occasionally.
Tip: Don't overcrowd the pan; work in batches if needed for better browning.
- 2
Melt butter in the same pot and sauté diced onion until softened, about 3 minutes. Add minced garlic and cook for another minute until fragrant.
- 3
Deglaze the pot with white wine, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.
Tip: This adds depth and richness to the bisque.
- 4
Pour in vegetable stock, then add thyme sprigs and bay leaf. Bring to a gentle simmer and cook for 15 minutes.
- 5
Remove thyme sprigs and bay leaf. Using an immersion blender, puree the soup until smooth and silky, working in batches if necessary.
Tip: For a chunkier texture, blend only half the soup and leave some pieces intact.
- 6
Stir in heavy cream and season with salt and pepper to taste. Heat through gently without boiling, about 2 minutes.
Tip: Never boil cream-based soups as it can cause them to curdle.
- 7
Ladle into bowls and serve hot, optionally garnished with fresh thyme, a drizzle of cream, or crispy mushroom chips.
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