Go Back
Creamy Mushroom Bisque

Creamy Mushroom Bisque Soup

Creamy Mushroom Bisque is a rich, velvety soup made with fresh cremini and oyster mushrooms, butter, garlic, and a touch of cream. It’s smooth, savory, and comforting — the perfect easy mushroom bisque recipe for cozy nights or elegant dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course, Soup
Cuisine: American, French-inspired
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 200 g cremini mushrooms sliced
  • 150 g oyster mushrooms sliced
  • 1 120 g small yellow onion, finely diced
  • 3 tbsp 43 g unsalted butter
  • 1 tbsp olive oil
  • 3 garlic cloves minced
  • 1 shallot finely chopped
  • 1 carrot peeled and diced (¼-inch pieces)
  • ¾ tsp cracked black pepper
  • 1 tsp balsamic vinegar
  • 2 tsp soy sauce regular or light
  • ¼ tsp white sugar
  • 6 thyme sprigs
  • 1 small bay leaf
  • 4 tbsp all-purpose flour
  • 1 quart chicken stock or vegetable broth
  • Salt to taste
  • 1 cup 250 ml heavy cream
  • Chives chopped (for garnish, optional)

Method
 

Sauté the aromatics
  1. Heat olive oil and butter in a large pot over medium heat. Add onion, shallot, and carrot. Cook for 5 minutes, stirring until soft and lightly golden.
Add mushrooms
  1. Stir in cremini and oyster mushrooms. Cook for 8–10 minutes until the mushrooms release their juices and turn golden brown. This step builds flavor, so don’t rush it.
Add garlic and seasonings
  1. Toss in minced garlic, thyme sprigs, bay leaf, soy sauce, balsamic vinegar, black pepper, and sugar. Stir for about 1 minute until fragrant.
Make the roux
  1. Sprinkle in the flour and stir well for 2 minutes to remove the raw flour taste.
Add stock
  1. Slowly pour in chicken stock while stirring. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
Blend it smooth
  1. Remove the bay leaf and thyme sprigs. Use an immersion blender (or transfer to a regular blender) and blend until smooth.
Add cream and season
  1. Return the soup to low heat. Stir in heavy cream and a pinch of salt. Warm it gently, but don’t boil. Taste and adjust seasoning as needed.
Serve
  1. Ladle into bowls and top with chopped chives or a swirl of cream.

Notes

  • Blend the soup in batches if using a regular blender — don’t overfill it.
  • Always taste before serving and adjust salt to your preference.
  • A drizzle of truffle oil takes it to the next level for special occasions.