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.

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Course: Main Course, Soup

Cuisine: American, French-inspired

Keyword: Creamy Mushroom Bisque

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 290kcal

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)

Instructions

Sauté the aromatics

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

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

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

Sprinkle in the flour and stir well for 2 minutes to remove the raw flour taste.

Add stock

Slowly pour in chicken stock while stirring. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.

Blend it smooth

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

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

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.

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