Wild Mushroom Bisque

READY IN: 1hr 30mins
Recipe by JackieOhNo

There are hints of an elegant French potage in this creamy bisque, which is nice served with some cheese biscuits and a salad.

Top Review by wicked cook 46

Absolute mushroom heaven. I had to change up the mushrooms a bit. The dried mushrooms are just was to expensive right now and they only had a mixed mushroom package. I skipped the shallots for the same reason and used red onion I used a mixture of button and cremini and shitake mushrooms and used just plain water instead of mushroom water. This still turned out YUMMMMMMY. It was thick and creamy . This was my first time making mushroom soup and is going in the Divine recipes book. We had a small portion as an appetizer so there is lots of leftovers for ME LOL Made for PRMR Feb 2009

Ingredients Nutrition


  1. Soak dried mushrooms in warm water until softened, 20 to 30 minutes.
  2. Drain mushrooms, reserving soaking liquid. Rinse mushrooms and squeeze dry. Chop coarsely, discarding any tough stems. Strain soaking liquid through coffee fileter and reserve.
  3. Melt butter in heavy large saucepan over medium heat. Add shallots and cook until soft, stirring occasionally, about 3 minutes. Add dried and fresh mushrooms, salt and nutmeg. Cook until almost most of liquid evaporates, stirring occasionally, 6 to 8 minutes. Add flour and stir 3 minutes. Whisk in stock and 2-1/2 cups mushrooms soakig liquid. Bring to boil, whisking constantly. Reduce heat and boil gently until soup thickens slightly, skimming surface occasionally, 40 minutes.
  4. Whisk 1/2 cup cream into soup. Simmer 5 minutes; degrease if necessary. If desired, thin soup with any remaining mushroom soaking liquid and more cream. Season with salt and pepper. Sprinkle with chives and serve.

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