Creamy Mushroom Bisque – Cozy, Rich & Easy to Make
An elevated and elegant version of classic mushroom soup, this creamy bisque combines cremini and oyster mushrooms with thyme, garlic, and a touch of soy and balsamic for deep, earthy flavor. Perfectly smooth and rich, it’s an ideal fall comfort dish.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: French-inspired
Ingredients
- 200 g cremini mushrooms, sliced
- 150 g oyster mushrooms, sliced
- 1 (120g) small yellow onion, finely diced
- 3 tbsp (43g) unsalted butter
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- ¾ teaspoon cracked black pepper
- 1 teaspoon balsamic vinegar
- 2 teaspoon soy sauce (regular or light)
- ¼ teaspoon white sugar
- 6 thyme sprigs
- 1 small bay leaf
- 4 tablespoon all-purpose flour
- 3 ½ cups chicken stock (or water with 2 stock cubes)
- Salt, to taste
- 1 cup (250ml) heavy cream
Instructions
1. Melt butter in a Dutch oven over medium heat, then add olive oil and diced onions. Sauté until the onions are soft and lightly browned.
2. Add cremini mushrooms and increase the heat to medium-high. Cook for 2 minutes, then add oyster mushrooms and continue cooking for 10–12 minutes until deeply caramelized.
3. Reduce heat and stir in the minced garlic. Cook for 2–3 minutes until fragrant and no longer raw.
4. Add cracked black pepper, balsamic vinegar, soy sauce, sugar, bay leaf, and thyme leaves. Stir to combine.
5. Sprinkle in flour and cook for about 3 minutes, stirring constantly.
6. Gradually pour in chicken stock while stirring to avoid lumps. Bring to a slow simmer, stirring occasionally, and cook until the broth thickens slightly. Turn off heat.
7. Blend the soup with an immersion blender in the pot or transfer to a blender in batches. Blend until smooth, handling hot liquids carefully.
8. Return the soup to the pot over medium heat. Stir in the heavy cream and simmer gently to thicken slightly.
9. Taste and adjust salt as needed depending on your broth. Serve hot, garnished with cream, thyme, or caramelized mushrooms if desired.
Notes
Use multiple types of mushrooms for a richer, deeper flavor.
A wide pot allows mushrooms to caramelize evenly without steaming.
Substitute vegetable broth for chicken stock to make it vegetarian.
For ultra-smooth texture, strain the bisque through a fine mesh sieve before serving.
Store leftovers in the fridge for up to 3 days or freeze for longer storage.
Find it online: https://cookingwithramsay.com/creamy-mushroom-bisque/