A simple yet super delicious riff on the classic cream of mushroom soup, this recipe is sure to be a lunchtime favorite. Creamy, rich, and packed with mushroom flavor, this is the soup to make if you love mushrooms.
For more great soups, why not try making a Creamy Spinach Soup? Or try your hand at a delicious Roasted Butternut Squash Soup instead?
Table of Contents
Mushroom soup is a classic lunchtime dish or appetizer because it is both incredibly simple, yet it always has such an intense flavor profile as well.
Warm, comforting mushrooms packed with intense umami flavor, all suspended in a creamy broth – what’s not to like?
This recipe for mushroom bisque produces a classic version of the childhood favorite. It still has all of those same flavor notes that you know and love but has just that little bit more depth and creaminess.
Mushroom Bisque Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• Fresh button mushrooms
• All-purpose flour
• Chicken broth
• Dried thyme
• Salt & pepper
• Heavy cream
How To Make Mushroom Bisque
• In a large pot, melt the butter over medium heat
• Stir in the sliced mushrooms, garlic, thyme, salt, pepper, and onion
• Cook this mixture for 5 minutes until the onions have softened and turned translucent, reserving a few mushrooms for garnish
• Add the flour to the mushroom mixture and cook for 2 minutes
• Pour in the chicken broth into the mushroom mixture and bring to a simmer, stirring frequently
• Simmer on low for 10 minutes
• Using an immersion blender, puree the soup until it is totally smooth
• Add in the heavy cream and stir to incorporate completely
• Return the soup to low heat, bring it back to a simmer and cook for 5 more minutes
• Ladle into bowls and garnish with the reserved mushroom slices and fresh parsley or thyme leaves
What Kinds Of Mushrooms Should You Use For This Recipe?
Mushroom soups are a really great way to experience the intense, savory flavor of mushrooms in a concentrated bisque.
However, though this recipe calls for regular button mushrooms, there is nothing stopping you from being more adventurous and getting something more extravagant.
While most people might be more familiar with the regular types of mushrooms out there, each different type of mushroom has a wildly different flavor profile from one another.
Consider checking out your local farmer’s market for some local, wild mushrooms. Things like Lion’s Mane, Hedgehog mushroom, or even just some chicken of the woods would make for a really incredible bisque.
One thing to consider, however, is that these mushrooms tend to be extremely expensive, especially if you are trying to buy enough to make into a soup.
To help bulk out the rest of the soup, feel free to use some button mushrooms still to provide the backbone of the mushroom flavor. You could even use some dried porcini mushrooms instead; while they are also pricier than button mushrooms, a small amount goes a long way and lets you avoid needing to buy tons of extra mushrooms.
How To Blend This Soup Without An Immersion Blender
An immersion blender is an incredibly handy tool to have on hand in the kitchen, assuming you are planning on making a lot of soups.
However, it can be a bit of a large expense for those that don’t plan on eating soup at least every week.
Instead of using an immersion blender, you could try blending your soup using a regular blender.
To do this, ladle in some of your soup mixtures into the blender in batches, making sure not to overload the blender. You probably want to avoid filling it to more than halfway.
Keep blending your soup in batches, transferring the finished, blended soup into a different bowl until it is all done.
You could also just not blend the soup at all! It won’t really be a proper bisque if you do that, but it would certainly save some work! Just expect to have a lot more texture in your soup – chewing button mushrooms isn’t always the greatest thing, so it might be worth the extra effort just to go ahead and blend it.
Looking for more delicious Soup recipes? Try these out:
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- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Main Course
- Karlynn Johnston
- 8 ounces Fresh button mushrooms (sliced about 2.5 cups)
- ½ cup butter
- 1 Tablespoon garlic (minced)
- 1/2 cup onion (diced)
- 2 Tablespoon all-purpose flour
- 2 cups chicken broth
- 1/8 teaspoon ground dried thyme (to taste)
- 1/2 teaspoon salt (to taste)
- 1 teaspoon ground black pepper (to taste)
- 2 cups heavy cream
- In a large pot melt the butter over medium heat.
- Stir in the sliced mushrooms, garlic, thyme, salt, pepper and onion. Cook stirring for about 5 minutes until the onions have softened and turned translucent. Reserve a few slices of cooked mushrooms for garnish.
- Add the flour to the mushroom mixture and cook for 2-3 minutes.
- Pour in the chicken broth to the mushroom mixture and bring it to a simmer stirring frequently.
- Simmer on low for 10 minutes.
- Use an immersion blender to puree the soup until it is 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.
- Ladle into bowls, and garnish with reserved mushroom slices and fresh parsley or thyme leaves.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Comments & Recipe Tips Share a tip or comment!
This was delicious, but more like 4 servings instead of 6. Very comforting after implant surgery on a liquid diet. Mmmmmm
Gretchen Pike says
Like the comment from John above – I only had one cup of heavy cream. I added one cup of sour cream. Awesome!!! Thanks for this great recipe. And so easy!
Jill Morgan says
This soup was absolutely delicious! My family loved it! Even my daughter who is not a fan of mushrooms! I will definitely be making it again soon! It is very wholesome,and I like that I can control the amount of salt I put in it. Thank you for making this recipe available ! Kudos to you!
John Wernick says
Had some white caps available in the fridge, so I decided to try this. I didn’t have any heavy (whipping) cream, so I substituted one cup sour cream blended with a cup of whole milk…..turned out DELICIOUS!!
I’m so keen to try this since I LOVE mushrooms! One question, can you use dried mushrooms and how are the rehydrated? A friend goes mushroom hunting in the forest and he dries all the amazing fungi he finds! Best kinda hunting no animals killed for pleasure! Thank you!
Fantastic! The best mushroom bisque I have ever had to eat.