Recipes Main Courses Vegetables Creamy Mushroom Bisque

Creamy Mushroom Bisque

Creamy Mushroom Bisque is rated 4.0 out of 5 by 3.
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Prep Time: 15 minutes
Cook Time: 85 minutes
Servings: 4

The versatile stock includes both fresh and dried mushrooms. It makes a flavorful base for a rich bisque, and you’ll have enough left over to make other delicious dishes.

To store the extra stock, let it cool, then transfer to airtight containers. Store in a refrigerator for up to 3 days or in a freezer for up to 2 months.

Ingredients:

For the mushroom stock:

  • 2 Tbs. olive oil
  • 2 large yellow onions, chopped
  • 1 1/2 lb. white button mushrooms, sliced
  • 1/2 oz. dried shiitake or porcini mushrooms
  • 4 celery stalks, chopped
  • 1 tsp. peppercorns
  • 2 1/2 qt. water
  •  

For the soup:

  • 4 Tbs. unsalted butter
  • 1 large shallot, chopped
  • 10 oz. cremini mushrooms, chopped
  • 3 Tbs. flour
  • 1/4 cup brandy
  • 1/2 cup heavy cream, plus more for garnish
  • Salt and freshly ground pepper, to taste

Directions:

Make the mushroom stock
In a large saucepan over medium-high heat, warm the oil. Add the onion and sauté until lightly browned, about 15 minutes. Add the button and shiitake mushrooms, celery and peppercorns along with the water. Bring to a boil, reduce the heat to medium-low and simmer, uncovered, for 40 minutes. Remove from the heat and let stand for 1 hour. Strain into a bowl, pressing lightly on the solids to extract the liquid, and discard the solids. Reserve 3 cups of the stock and store the rest (see note above).

Cook the soup
In a large, heavy saucepan over medium heat, melt the butter. Add the shallot and sauté until translucent, about 2 minutes. Add the cremini mushrooms, cover and cook until their juices are released, about 3 minutes. Stir in the flour and cook, stirring, until thoroughly blended, about 1 minute. Pour in the reserved stock and the brandy. Bring to a boil, cover, reduce the heat to medium and simmer for 15 to 20 minutes.

Finish the soup
Transfer the soup to a blender and process until pureed. Add the 1/2 cup cream and pulse twice. Season with salt and pepper. Ladle into bowls, drizzle with cream and serve. Serves 4; makes about 7 cups stock total.

Adapted from Williams-Sonoma Food Made Fast Series, Vegetarian, by Dana Jacobi (Oxmoor House, 2007).

Rated 4 out of 5 by from Delectable with variations I took others' advice before I started and made some variations. The first variation I did was use a couple of small carrots instead of celery for the stock. I used ghee for sautéing. I added a few large cloves of garlic with the shallots and added a bit of sea salt.I fell in love with the soup the first time I made it, so I made it twice. I used my varied stock, sherry instead of brandy, and a thick coconut milk instead of heavy cream. I used ghee to sauté the onions, and I again added chopped garlic. I added a bit of fresh salvia about 5 minutes before it was done. The second time I did use brandy. I again used ghee to sauté the shallots with some garlic. After adding the stock and brandy, I put in a few stalks of fresh rosemary. I kept the rosemary on the stalks so they could be easy to "fish" out later. I again used the coconut milk. My whole family really really liked it the first time I made it, but they absolutely fell in love with it the second time.
Date published: 2015-08-26
Rated 4 out of 5 by from Worth the Effort I decided to try this version out as my first attempt at a mushroom bisque. The stock is great. It is very fragrant and sweet and rich tasting. Pretty quick for a stock, and there is plenty leftover for additional batches of this bisque or other recipes that could use mushroom stock. The bisque itself was fairly boring when made using the recipe as stated. To amend this, I have experimented and found a way of enhancing the recipe that makes the final product restaurant quality: 1) Instead of 4T of butter to sautee shallot/mushrooms in, I used 2-3T of chicken drippings from a roast chicken I made earlier in the week + 1-2T of butter. This enhances the natural richness of the earthy mushroom bisque. 2) I used 1c of white wine as I didn't have brandy. I cannot say whether or not this makes a difference, but wine is a good addition. 3) I added thyme, parsley, and a hint of garlic to the mushroom/shallot. Garnish with parsley.
Date published: 2014-10-05
Rated 4 out of 5 by from Took ages, has potential The process of making the mushroom stock was interesting to learn but took ages. The result does not have much flavour. I was expecting it to be a little bit more salty. The bisque itself was quite nice but needed something like thyme to really round out the flavour. Overall, worth doing.
Date published: 2012-10-18
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