Creamy Mushroom Bisque
Creamy Mushroom Bisque
Ingredients
- 3 tablespoons butter
- 1/2 yellow onion, diced small
- 1 pound mushrooms, thinly sliced (8 ounces cremini + 8 ounces mixed mushrooms, such as cremini, white, shiitake)
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pinch nutmeg
- 2 garlic cloves, finely chopped
- 2 tablespoons flour
- 2 cups chicken stock
- 2 cups whole milk
- 1 tablespoon balsamic vinegar
- 2 tablespoons fresh parsley, finely chopped, plus more for serving
- as needed high quality olive oil, for serving
Instructions
- 1
In a large pot over medium heat, melt the butter. Add the diced yellow onion and cook, stirring often, until the onion softens and becomes translucent, about 3 to 5 minutes.
⏱️ 4 min
- 2
Add the thinly sliced mushrooms, kosher salt, freshly ground black pepper, and a pinch of nutmeg to the pot. Cook, stirring, until the mushrooms are tender, about 7 to 10 minutes. (Optional: remove a few mushroom slices to serve on top of the soup at the end.)
⏱️ 9 min
- 3
Mix in the finely chopped garlic and flour. Cook for 1 minute, stirring constantly.
⏱️ 1 min
- 4
Add the chicken stock, 1 cup at a time, stirring well to incorporate before adding more. Bring the mixture to a simmer.
⏱️ 2 min
- 5
Stir in the whole milk, 1 cup at a time. Bring the soup back to a simmer and cook for 3 to 5 minutes until the broth thickens slightly.
⏱️ 4 min
- 6
Remove the pot from the heat. Transfer about three quarters of the soup to a blender (or use an immersion blender directly in the pot). Blend until smooth. If using a regular blender, return the blended soup to the pot.
⏱️ 3 min
- 7
Stir in the finely chopped fresh parsley and balsamic vinegar. Taste and add more salt or pepper if desired.
⏱️ 1 min
- 8
Serve the creamy mushroom bisque warm. Garnish each bowl with a reserved mushroom slice (if using), a sprig of fresh parsley, and a drizzle of high quality olive oil. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Mushroom Bisque
- 3 tablespoons butter
- 1/2 yellow onion, diced small
- 1 pound mushrooms, thinly sliced (8 ounces cremini + 8 ounces mixed mushrooms, such as cremini, white, shiitake)
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pinch nutmeg
- 2 garlic cloves, finely chopped
- 2 tablespoons flour
- 2 cups chicken stock
- 2 cups whole milk
- 1 tablespoon balsamic vinegar
- 2 tablespoons fresh parsley, finely chopped, plus more for serving
- as needed high quality olive oil, for serving
Instructions
- 1
In a large pot over medium heat, melt the butter. Add the diced yellow onion and cook, stirring often, until the onion softens and becomes translucent, about 3 to 5 minutes.
⏱️ 4 min - 2
Add the thinly sliced mushrooms, kosher salt, freshly ground black pepper, and a pinch of nutmeg to the pot. Cook, stirring, until the mushrooms are tender, about 7 to 10 minutes. (Optional: remove a few mushroom slices to serve on top of the soup at the end.)
⏱️ 9 min - 3
Mix in the finely chopped garlic and flour. Cook for 1 minute, stirring constantly.
⏱️ 1 min - 4
Add the chicken stock, 1 cup at a time, stirring well to incorporate before adding more. Bring the mixture to a simmer.
⏱️ 2 min - 5
Stir in the whole milk, 1 cup at a time. Bring the soup back to a simmer and cook for 3 to 5 minutes until the broth thickens slightly.
⏱️ 4 min - 6
Remove the pot from the heat. Transfer about three quarters of the soup to a blender (or use an immersion blender directly in the pot). Blend until smooth. If using a regular blender, return the blended soup to the pot.
⏱️ 3 min - 7
Stir in the finely chopped fresh parsley and balsamic vinegar. Taste and add more salt or pepper if desired.
⏱️ 1 min - 8
Serve the creamy mushroom bisque warm. Garnish each bowl with a reserved mushroom slice (if using), a sprig of fresh parsley, and a drizzle of high quality olive oil. Enjoy!
⏱️ 1 min