Mushroom Bisque
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Medium
A silky, earthy bisque made with roasted mushrooms and finished with cream and fresh thyme. Perfect as an elegant first course or light dinner.
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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