Recipe Index

Ingredients

• 4 tablespoons unsalted butter
• 20 ounces sliced mushrooms
• ½ cup diced onion, (about half an onion)
• 2 teaspoons minced garlic
• 1 teaspoon fresh thyme, (chopped)
• 1 teaspoon fresh parsley, (chopped)
• ¼ cup all-purpose flour
• 3 cups chicken broth
• 1 ½ cups heavy cream
• salt and pepper, (to taste)

Method

1. Melt the unsalted butter in a 6 or 8-quart Dutch oven over medium heat, add the sliced mushrooms, and cook them, stirring, for about 5 minutes until they release a lot of liquid, then drop the heat to medium-low and cook for 10 to 15 minutes more until that liquid has almost entirely evaporated.
2. Add the diced onion, minced garlic, chopped thyme and chopped parsley and cook the mixture for 2 to 3 minutes until the onion starts turning translucent and the garlic smells fragrant.
3. Turn the heat back to medium, stir in the all-purpose flour, and cook the flour with the mushroom mixture for 3 to 4 minutes, letting it clump and stick together as it toasts.
4. Pour the chicken broth in slowly, stirring as you go so the bisque base stays as smooth as possible, then stir in the heavy cream until combined.
5. Ladle the soup into a high-speed blender in batches if needed, hold a folded towel over the lid, and blend the mushroom bisque on high until completely smooth.
6. Return the puréed soup to the pot and simmer it over medium-low heat, stirring now and then, for about 10 minutes until it thickens, then season the bisque with salt and pepper and serve it warm.

Prep: 10 min · Cook: 45 min · Total: 55 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data