Mushroom Bisque Soup Recipe

Mushroom Bisque soups are always the healthier option and go well with every diet. They‘re packed with nutrients and boost immunity. And the best part is that making this recipe at home is like smooth sailing. 

I learned this mushroom bisque soup recipe in Paris. A chef at a little restaurant was an expert in traditional bisque. 

Well,  Anything smooth and creamy gets called bisque. It is usually just smoother and richer. Nothing fancy here. Get good mushrooms, take your time, done. So, let’s dive into the recipe. 

Why You’ll Try This Soup?

This is a vegetarian-friendly soup. You can give veggies here if you want.

This soup is customizable. You can use different types of mushrooms, not just one. Different mushrooms taste different. Earthy, meaty, or mild, anything you like. 

Mix them, and it gets more interesting.

Ingredients You Need for Wild Mushroom Bisque

The soup part

• 2 lbs mixed mushrooms (scroll down for which ones)
• 4 tablespoons butter (or olive oil)
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1/4 cup dry sherry or white wine
• 6 cups of vegetable broth
• 1/4 cup white rice
• 2 bay leaves
• 1 cup of heavy cream (or coconut cream)
• Salt and pepper for seasoning
• Fresh thyme, about 6-7 sprigs

For serving

• Extra cream for drizzling
• Fresh herbs – whatever you have
• Crispy mushrooms if you want
• Bread for dipping

Best Mushrooms for Mushroom Soup

1. Cremini or baby bellas – Base of the soup. Cheap, easy to find, good taste. Use these for about half.
2. Shiitake – Deep, earthy flavor. Pull the stems; they’re too tough to eat.
3. Oyster mushrooms – Lighter taste, nice texture.
4. Porcini – Fresh if you can get them. Dry work, but soak them first.
5. Wild mushrooms – Farmers’ markets have these sometimes. Don’t pick random ones from outside unless you really know mushrooms.

Skip regular white buttons if that’s all you’re using. Too bland. What I usually do: Half cremini, and the rest is split between shiitake and oyster.

How to Make It?

Prep mushrooms

Take a damp cloth and wipe the mushrooms with it. Don’t wash under water, or they’ll get soggy.

Slice most of them. Leave some bigger chunks.

Brown Them

a)Take a big pot, and use medium-high heat. Add two tablespoons of butter to the pot.

b)Put half the mushrooms in the pot. Don’t crowd them.

c)Leave alone for 3-4 minutes. No stirring. They need to brown.

d)Stir, cook another 3-4 minutes. They’ll shrink and get darker.

e)Take out. Repeat with the rest.

f)This step matters. Skipping it = bland soup.

Make the Base

1. In the same pot, add the rest of the butter. Onions go in with salt.
2. Cook 5 minutes til soft. Garlic for another minute.
3. Tomato paste goes in. Cook for a minute.

Add Wine

1. After that, pour sherry or wine. Scrape the bottom of the pot for brown bits.
2. Then let it bubble for a minute.

Simmer

1. Now back to the mushrooms. After sautéing and removing the mushrooms earlier, you now add them back into the pot. Then add broth, rice, bay leaves, and thyme.
2. Boil them until they turn down. Simmer about 20 minutes till rice is mushy.

        NB: Rice helps to thicken it when you blend.

Blend

1. In this part, take out bay leaves and thyme stems.
2. Blend till smooth. A stick blender is the easiest to complete the job. A regular blender works, but be careful with hot liquid.

Finish

1. Back in the pot, if you used a regular blender, stir in cream.
2. Now taste. Add salt and pepper if you think it’s needed,

Tip: Too thick? More broth. Too thin? Cook longer.

Serving Suggestion

• Pour into beautiful bowls. Drizzle cream, drag the knife through.
• Sprinkle some herbs on top. Crispy mushrooms are made.
• Bread on the side. You’ll want it.

Pro Tips

1. If you’re vegan, use olive oil, not butter. You can use coconut cream, not regular cream.
2. Want some crispy mushrooms on it? Slice the mushroom thin, toss it with some oil and salt, and bake at 375°F for 15 minutes. 
3. You can keep it 4-5 days. It stays 3 months in the freezer. If it is separate, just whisk.
4. It tastes better after sitting. So try the next day.
5. No wine! Skip it. Lemon squeezed at the end instead.

Troubleshooting

Problem	Reason
Bland	More salt. Or didn’t brown mushrooms enough.
Watery	Mushrooms were wet. Or didn’t cook long enough.
Grainy	Didn’t blend enough.
Burnt taste	Burned garlic. Start that part over.

Final thoughts

This mushroom bisque soup is one of my comfort foods. It works for fancy dinners when you want to impress someone, but also good for regular weeknights. This soup is my best friend when I want something warm and comforting.

Best part? Gets better sitting in the fridge. You can make it on Sunday and eat it all week. Just try it once if you have never tried it before.

Frequently Asked Questions

What is in Mushroom Bisque Soup?

Mushroom bisque soup includes fresh mushrooms, butter, olive oil, onion, garlic, flour or rice, broth, cream, thyme, parsley, salt, pepper, and optional white wine or sherry.

Which Type of Mushroom is Best for Soup?

Cremini, button, and shiitake mushrooms make the best mix for soup.

How to Make Mushroom Soup Thicker?

Add cooked rice or roux, blend part of the soup, finish with cream, or cook for an extended period to reduce the thickness.