Mushroom Bisque

As a mushroom enthusiast and avid cook, I have always been drawn to the earthy flavors and versatility of mushrooms. One of my all-time favorite mushroom dishes to prepare is a velvety and rich mushroom bisque. This creamy soup celebrates the natural umami of mushrooms and is a comforting delight, especially on a chilly evening.


  • 1 pound of assorted mushrooms (such as cremini, shiitake, and oyster), cleaned and chopped
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 4 cups of vegetable or mushroom broth
  • 1 cup of heavy cream
  • 2 tablespoons of butter
  • 2 tablespoons of all-purpose flour
  • Fresh thyme and parsley
  • Salt and pepper to taste

Before I start cooking, I like to play around with the mushroom selection. I’ll often visit a local farmer’s market to pick up a variety of fresh mushrooms. The different textures and flavors add depth to the bisque, making each spoonful a delightful journey.


  1. In a large pot, melt the butter over medium heat. Add the onions and sauté until they are translucent.
  2. Add the garlic and chopped mushrooms. Cook until the mushrooms are tender and most of the moisture has evaporated.
  3. Sprinkle the flour over the mushroom mixture and stir to coat.
  4. Pour in the vegetable or mushroom broth, stirring constantly to avoid lumps. Add the fresh thyme and parsley. Simmer for about 15 minutes.
  5. Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and puree until smooth, then return it to the pot.
  6. Stir in the heavy cream and let the bisque simmer for an additional 5 minutes.
  7. Season with salt and pepper to taste.

I find that the key to a truly outstanding mushroom bisque is patience. Allowing the flavors to meld together and develop results in a soup that is nothing short of heavenly. As the bisque simmers on the stove, the aroma fills the kitchen, creating an irresistible anticipation for the first spoonful.


This mushroom bisque is wonderful when served hot, garnished with a drizzle of cream and a sprinkle of freshly chopped parsley. I often pair it with a crusty loaf of freshly baked bread or a simple side salad to round out the meal.

If you’re looking to impress at a dinner party, consider serving the bisque in elegant, small teacups as an appetizer. The luxurious texture and rich flavor never fail to leave a lasting impression on guests.

Whether enjoyed as a cozy night in or as a show-stopping start to a dinner soiree, this mushroom bisque is a staple in my kitchen. With its robust mushroom flavor and silky-smooth consistency, it’s a true showcase of the magic that mushrooms bring to the table.


Creating a pot of mushroom bisque never fails to bring me joy. The process of coaxing out the flavors of the mushrooms and transforming them into a luxurious soup is truly rewarding. I hope you give this recipe a try and experience the same culinary delight that I have found in this beloved dish.