Mushroom Bisque Recipe: Tips for Making Mushroom Bisque
Written by MasterClass
Last updated: Dec 10, 2024 • 3 min read
Smoother than mushroom stew but more refined than canned cream of mushroom soup, mushroom bisque is a velvety, hearty soup that’s perfect for cold nights.
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What Is Mushroom Bisque?
Mushroom bisque is a thick soup consisting of fresh mushrooms and aromatics simmered in broth and cream. Traditional French bisque recipes feature seafood like lobster, crayfish, shrimp, or crab as the main ingredient. Still, modern bisques may use puréed vegetables or aromatics in place of shellfish and rely on rice or other starches to thicken the base.
One popular theory for the name “bisque” is that it comes from the French words “bis” and “cuite,” which roughly translates to “twice-cooked,” a reference to the soup’s two-stage cooking process.
3 Tips for Making Creamy Mushroom Bisque
Build a better bisque with these three tips:
- 1. Choosing the mushrooms: You can make mushroom bisque with a combination of mushroom varieties, from meaty wild mushrooms—like chanterelles, morels, or oyster mushrooms—to the cultivated mushrooms you find in the grocery store. Using a combination allows for a more dynamic flavor profile; shiitakes, button mushrooms, cremini mushrooms, and portobello mushrooms bring different textures and flavors.
- 2. Thickening the soup: Adding a few tablespoons of all-purpose flour or cornstarch directly to the cooked mushrooms and their liquid create what’s known as a slurry, a thickening agent similar to a classic roux.
- 3. Making your porcini powder: Porcini powder—a fine powder made from dried porcinis—infuses the bisque with a deep, complex mushroom flavor. If you can’t find porcini powder in the spice section, make your own by blitzing dried porcini mushrooms (or any dried mushrooms) in a clean coffee grinder.
3 Ways to Serve Mushroom Bisque
Mushroom bisque is savory and rich enough to stand on its own as a main course, but it also makes for a cozy opening to a holiday meal. Here are a few ideas on how to serve it:
- 1. With toasted bread: A thick, toasted slice of sourdough bread or classic Italian-style garlic bread are the perfect accompaniments to a hot bowl of mushroom bisque. Alternatively, you can garnish the soup with rustic homemade croutons.
- 2. With a green salad: For a well-balanced meal, serve mushroom bisque with chilled, crisp lettuce and sliced radishes tossed in a tangy red-wine vinaigrette. The bright acidity of the vinaigrette is a neat contrast to the creamy, buttery notes of the bisque.
- 3. With pasta: If you have leftover bisque, warm it in a large sauté pan with a bit of pasta water and toss with cooked pasta—ideally spaghetti or bucatini.
Creamy Mushroom Bisque Recipe
makes
prep time
10 mintotal time
45 mincook time
25 minIngredients
- 1
Heat the oil and butter in a large pot like a Dutch oven over medium-high heat. Add the chopped onion, and sauté until the pieces become translucent, about 5 minutes. Add the garlic, diced mushrooms, and dried or fresh thyme, and toss to combine. Cook until the mushrooms turn golden brown at the edges, about 10 minutes. Lower the heat as needed to avoid burning the garlic. Season the mushrooms with salt and pepper.
- 2
While the mushrooms brown, combine the flour and the porcini powder in a small bowl.
- 3
Deglaze the pot with the wine, scraping up any browned bits at the bottom with a wooden spoon. Cook until the wine has evaporated, then add the balsamic vinegar and stir to combine. Remove a ¼ cup of the mushroom mixture and set it aside in a small skillet.
- 4
Sprinkle the flour mixture over the remaining mushrooms, and toss to coat evenly. Add the stock and bay leaf to the pot, and bring it to a rolling simmer. Cook until the stock reduces by about a quarter, then remove the pot from the heat.
- 5
If you’re using a fresh thyme sprig, remove and discard it. Use a handheld immersion blender to purée the soup until it becomes smooth. Add the heavy cream, and stir to incorporate completely. Return the soup to low heat, bring it back to a simmer, and cook for five more minutes. Taste and adjust the seasoning as needed.
- 6
When you’re ready to serve the bisque, heat the reserved mushrooms over medium heat until warmed through. Ladle the bisque into serving bowls, and garnish with the mushrooms and chives.
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