Mushroom Bisque Recipe

Name: Mushroom Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil (EVOO) (once around the pan); 2 tablespoons unsalted butter, plus more for buttering the bread; 1 pound cremini (baby portobello) mushrooms, brushed clean and chopped; 1 tablespoon fresh thyme leaves, chopped (from 4 sprigs); 1 large onion, chopped; 3 garlic cloves, chopped; Salt and freshly ground black pepper; 1/4 cup cognac; 3 cups chicken stock or broth; 1/2 cup heavy cream; A few dashes of hot sauce, such as Tabasco; 3 slices toasting bread; 1/4 cup fresh flat-leaf parsley leaves, chopped, or 3 tablespoons chopped fresh chives

Servings: persons

1 tablespoon extra-virgin olive oil (EVOO) (once around the pan)
2 tablespoons unsalted butter, plus more for buttering the bread
1 pound cremini (baby portobello) mushrooms, brushed clean and chopped
1 tablespoon fresh thyme leaves, chopped (from 4 sprigs)
1 large onion, chopped
3 garlic cloves, chopped
Salt and freshly ground black pepper
1/4 cup cognac
3 cups chicken stock or broth
1/2 cup heavy cream
A few dashes of hot sauce, such as Tabasco
3 slices toasting bread
1/4 cup fresh flat-leaf parsley leaves, chopped, or 3 tablespoons chopped fresh chives

1
Preheat a large soup pot over high heat with the EVOO and the butter.
2
Add the mushrooms and thyme and cook for 6 to 7 minutes.
3
Add the onions, garlic, salt, and pepper and continue to cook for 5 more minutes.
4
Add the cognac, stir for 1 minute, then add 1/2 cup of the chicken stock and cook for 1 minute more.
5
Transfer the mushrooms and the liquid to a blender or food processor and puree until really smooth.
6
Return the puree to the soup pot and add the remaining 2 1/2 cups of stock and the cream.
7
Add a few dashes of hot sauce and bring up to a simmer, then cook for 5 more minutes.
8
Toast the bread dark and extra crisp.
9
Butter the toast and cut it into very small cubes.
10
Ladle the soup into 4 bowls and top with croutons and parsley or chives.

639

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil (EVOO) (once around the pan), 2 tablespoons unsalted butter, plus more for buttering the bread, 1 pound cremini (baby portobello) mushrooms, brushed clean and chopped, 1 tablespoon fresh thyme leaves, chopped (from 4 sprigs), and more.

Yes, Mushroom Bisque falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom Bisque

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions