Mushroom Bisque Soup

Picture a steaming bowl of mushroom bisque soup, rich with earthy aromas and a creamy texture that feels like a warm hug in a bowl.

This French classic isn’t only a breeze to prepare but also a comforting favorite, perfect for cozy evenings.

As the mushrooms release their juices and meld with garlic and herbs, magic happens, transforming simple ingredients into something special.

Let’s bring this inviting dish to life.

Kitchen Tools Required

• 1 large saucepan
• 1 blender or immersion blender
• 1 chopping board
• 1 chef’s knife
• 1 wooden spoon
• 1 ladle

Ingredients

• 500 grams mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped

Cook & Prep Time

To efficiently manage your time while preparing and cooking Mushroom Bisque Soup, consider the following timeline:

1. Reading & Preparation (5 minutes)
   • Read through the entire recipe to familiarize yourself with the steps and ingredients.
   • Gather and organize all the necessary equipment and ingredients.
2. Prep Work (15 minutes)
   • Chop the medium onion.
   • Mince the two cloves of garlic.
   • Slice the 500 grams of mushrooms.
   • Chop the fresh thyme and parsley.
3. Cooking (30 minutes)
   • 00:00 – 02:00: Melt the butter in the large saucepan over medium heat.
   • 02:00 – 07:00: Add the chopped onion and minced garlic, sauté until softened.
   • 07:00 – 12:00: Stir in the sliced mushrooms, cook until they release their juices and start to brown.
   • 12:00 – 13:00: Sprinkle the flour over the mushrooms and stir to combine.
   • 13:00 – 15:00: Gradually add the vegetable broth, stirring constantly to avoid lumps.
   • 15:00 – 30:00: Bring the mixture to a simmer and cook for about 15 minutes.
4. Blending & Final Touches (5 minutes)
   • 30:00 – 32:00: Remove from heat, blend the soup until smooth using a blender or immersion blender.
   • 32:00 – 35:00: Return the soup to the saucepan, stir in the heavy cream, and season with salt, black pepper, and fresh thyme. Simmer for an additional 5 minutes.
5. Resting & Serving (5 minutes)
   • 35:00 – 40:00: Remove the soup from heat and let it rest for 5 minutes.
   • 40:00 – 45:00: Ladle the soup into bowls, garnish with fresh parsley, and serve.

This timeline guarantees that you stay on track and make the most efficient use of your time while preparing this delicious Mushroom Bisque Soup.

Recipe Instructions

Melt the butter in a large saucepan over medium heat.

Add the chopped onion and minced garlic, and sauté until softened.

Stir in the sliced mushrooms and cook until they release their juices and start to brown.

Sprinkle the flour over the mushrooms and stir to combine.

Gradually add the vegetable broth, stirring constantly to avoid lumps.

Bring the mixture to a simmer and cook for about 15 minutes.

Remove from heat and blend the soup until smooth using a blender or immersion blender.

Return the soup to the saucepan and stir in the heavy cream.

Season with salt, black pepper, and fresh thyme.

Simmer for an additional 5 minutes, then remove from heat.

Let the soup rest for 5 minutes before serving.

Garnish with fresh parsley before serving.

Serving Tips

• Crusty Bread: Serve with a side of warm crusty bread for dipping to soak up the creamy soup.
• Grilled Cheese Sandwich: Pair with a classic grilled cheese sandwich for a comforting and hearty meal.
• Fresh Green Salad: Add a revitalizing contrast with a light green salad dressed with lemon vinaigrette.
• Garlic Croutons: Top the soup with garlic croutons for a crunchy texture and added flavor.
• Roasted Vegetables: Accompany with a side of roasted seasonal vegetables for a balanced and nutritious meal.

Storage

To store mushroom bisque soup, let it cool.

Then transfer to an airtight container.

Refrigerate for up to 3 days.

For longer storage, freeze for up to 3 months.

Reheat gently.

Freezing

To freeze mushroom bisque soup, let it cool completely.

Then, transfer to airtight containers, leaving space for expansion.

Label with date and freeze.

Thaw overnight in the refrigerator before reheating.

Reheating

To reheat Mushroom Bisque Soup, gently warm it on the stovetop over low heat.

Stir frequently. Avoid boiling to preserve the creamy texture.

Alternatively, use a microwave at medium power.

Final Thoughts

A well-prepared Mushroom Bisque Soup can be a delightful addition to any meal.

Its creamy texture and rich flavors make it a comforting choice for cool evenings.

Remember to use fresh ingredients for the best taste.

Adjust the seasoning to match your preferences, especially after incorporating the cream, to guarantee the flavors are balanced.

Enjoy this classic French soup with a slice of crusty bread for a complete experience.

Frequently Asked Questions

Can I Use Dried Mushrooms Instead of Fresh?

You can substitute dried mushrooms for fresh ones. Rehydrate them in warm water for 20 minutes, drain, and chop. Use 250 grams of dried mushrooms. Incorporate the soaking liquid into the broth for enhanced flavor.

What Wine Pairs Well With Mushroom Bisque Soup?

You’re seeking a wine pairing with your soup. Choose a medium-bodied Chardonnay for its buttery notes or a Pinot Noir for its earthy undertones. Both enhance the soup’s creamy texture and complement the mushroom’s umami flavors perfectly.

How Can I Make This Soup Vegan?

Replace butter with 2 tablespoons olive oil, heavy cream with 1 cup coconut milk, and vegetable broth remains unchanged. Use nutritional yeast for umami. Sauté mushrooms, onions, garlic; blend smoothly. Adjust seasoning and consistency as needed.

What Side Dishes Complement This Soup?

Pair this soup with a crusty baguette for dipping and a fresh green salad with a lemon vinaigrette. Add roasted root vegetables, seasoned with olive oil, salt, and pepper, for a hearty, complementary side.

Can This Soup Be Made in a Slow Cooker?

Yes, you can make it in a slow cooker. Sauté onions and garlic first, then transfer to the slow cooker. Add remaining ingredients except cream, cook on low for 6-8 hours. Blend, then add cream before serving.