Mushroom Bisque

bowl of mushroom bisque on a table

This is not really a bisque because traditionally, it is made with some sort of crustacean (typically lobster) …but bisques are highly seasoned, thick, and creamy. This recipe certainly ticks those last boxes. Adding the cup of heavy cream at the end, ensures a silky, velvety feel which I am quite sure you will enjoy. I looked at several recipes and many can be ready in as little as twenty minutes. But I cooked the mushrooms low and slow, and it makes for more depth of flavor. See what you think! Oh, and I increased the number of mushrooms by about a third over other recipes too.


Serves:  4
Time:  1 hour 30 minutes

3 tbs butter
2 tbs olive oil
2 carrots, peeled and diced
2 ribs celery, diced
½ onion, diced
3 cloves garlic, finely minced
30 oz (three packages) baby Bella mushrooms (or cremini – you could even use white button mushrooms), quartered or sliced
¼ cup white wine
5-6 stems fresh thyme, tied together
2 tbs flour
4 cups chicken stock
1 cup water
2 tsp kosher salt
1 tsp coarsely ground black pepper
1 cup heavy cream


In a large, heavy bottomed pot, heat butter and olive oil over medium-high heat. When hot, add onions, celery, carrots, and garlic. Cook until vegetables are softened – about 5 minutes. Next add the mushrooms and stir ensuring all vegetables are incorporated. Add the wine and fresh thyme, cook for 20-25 minutes until the wine is nearly evaporated and mushrooms have released their juices.

Add the flour and coat vegetables – cooking for about a minute or so. Next add the chicken stock and water. Bring up to a boil. Add the salt and pepper and lower the heat to medium low. Allow the soup to simmer for 60 minutes.

After an hour, taste for seasoning. Be sure to remove the thyme bundle. In batches, transfer soup to a blender and blitz until smooth. Return the soup back to the pot. Off the heat, stir in the heavy cream. If too thick, add a little chicken stock.

Garnish with snipped chives.


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A great day for me is preparing great meals for friends and family. I enjoy experimenting with new ingredients and also updating classics that I've enjoyed for years. I love to travel and try lots of new cuisines - and wouldn't be anything without the love of my family!

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