Creamy Mushroom Bisque (Print Version)

A velvety blend of wild mushrooms simmered with aromatics in a creamy base for an elegant starter.

# What You Need:

→ Mushrooms

01 - 1 lb mixed wild mushrooms (chanterelle, cremini, shiitake), cleaned and sliced

→ Aromatics

02 - 2 tbsp unsalted butter
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 small leek (white part only), sliced

→ Liquids

06 - 3 cups vegetable or chicken stock
07 - ½ cup dry white wine
08 - 1 cup heavy cream

→ Seasonings

09 - 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
10 - ½ tsp freshly ground black pepper
11 - ½ tsp sea salt, or to taste
12 - Pinch ground nutmeg

→ Garnish (optional)

13 - Fresh chives or parsley, finely chopped
14 - Drizzle of truffle oil

# Directions:

01 - Melt butter in a large pot over medium heat. Add onion, leek, and garlic, cooking gently until softened and fragrant, about 5 minutes without browning.
02 - Add mushrooms and thyme to the pot. Stir occasionally until mushrooms release moisture and begin browning, approximately 8 to 10 minutes.
03 - Pour in the white wine and simmer for 2 to 3 minutes, scraping up browned bits from the pot’s bottom.
04 - Add stock, salt, pepper, and nutmeg. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
05 - Remove from heat and blend the soup until smooth using an immersion blender or standard blender in batches.
06 - Return soup to low heat, stir in cream, and gently warm without boiling. Adjust seasoning to taste.
07 - Ladle into bowls and garnish with fresh herbs and a drizzle of truffle oil as desired.

# Expert Tips:

01 -
  • It tastes like something from a restaurant kitchen but comes together in under an hour.
  • The texture is impossibly silky without any flour or thickeners, just the mushrooms doing all the work.
  • You can make it ahead and warm it gently before serving, which means less stress when guests arrive.
02 -
  • Don't boil the cream after you add it—heat breaks the fat and makes the soup grainy instead of silky, which is the whole point.
  • Blending soup while it's still very hot can be scary; if you use a regular blender, remove the center cap from the lid and cover the opening with a towel to let steam escape safely.
  • The soup continues to thicken slightly as it cools, so if it seems a touch thin when you're seasoning, it'll be perfect in the bowl.
03 -
  • Toast a few mushroom slices separately in butter until they're golden and crispy to use as garnish—this adds texture contrast that elevates the whole dish.
  • Keep your stock warm in another pot; adding cold stock to hot mushrooms can make the temperature drop and slow your cooking time.
  • If the soup breaks and becomes grainy when you add the cream, it's not ruined—whisk in a tablespoon of cold cream to stabilize the emulsion and it'll come back together.
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