Creamy Mushroom Wild Bisque (Printable)

A rich, smooth blend of wild mushrooms and cream, perfect for a cozy starter or light meal.

# Components:

→ Mushrooms

01 - 1 lb mixed wild mushrooms (chanterelle, cremini, shiitake), cleaned and sliced

→ Aromatics

02 - 2 tbsp unsalted butter
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 small leek, white part only, sliced

→ Liquids

06 - 3 cups vegetable or chicken stock
07 - ½ cup dry white wine
08 - 1 cup heavy cream

→ Seasonings

09 - 1 tsp fresh thyme leaves or ½ tsp dried thyme
10 - ½ tsp freshly ground black pepper
11 - ½ tsp sea salt, or to taste
12 - Pinch of ground nutmeg

→ Garnish (optional)

13 - Fresh chives or parsley, finely chopped
14 - Drizzle of truffle oil

# Method:

01 - Melt butter in a large pot over medium heat. Add onion, leek, and garlic, sautéing gently until softened and fragrant, about 5 minutes, avoiding browning.
02 - Add mushrooms and thyme to the pot. Cook, stirring occasionally, until mushrooms release moisture and begin to brown, approximately 8 to 10 minutes.
03 - Pour in the white wine and simmer for 2 to 3 minutes, scraping up any browned bits from the bottom of the pot.
04 - Add stock, salt, pepper, and nutmeg. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
05 - Remove from heat and blend soup until smooth using an immersion blender or carefully blend in batches in a standard blender.
06 - Return soup to low heat. Stir in heavy cream and warm gently without boiling. Adjust seasoning to taste.
07 - Ladle soup into bowls and garnish with fresh herbs and a drizzle of truffle oil, if desired.

# Expert Advice:

01 -
  • The soup comes together in under an hour, yet tastes like you fussed over it all day.
  • It's naturally elegant enough for guests but comforting enough to eat alone with crusty bread and a good book.
  • One pot, minimal cleanup, and the aroma will have everyone asking what you're making before they even taste it.
02 -
  • Don't skip the browning step for the mushrooms; that golden color is where the umami and deep flavor live.
  • Never boil the soup after adding cream—it will separate and break, so low heat from here on out is your friend.
  • Taste constantly once the soup is blended; the seasoning should build gradually, and nutmeg is subtle but transformative.
03 -
  • Make a double batch and freeze half in portions; you'll thank yourself when you need a luxurious dinner in thirty minutes.
  • Add a handful of rehydrated dried porcini mushrooms along with the fresh ones for extra umami and earthiness that will make people wonder what your secret ingredient is.
Return