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    You are in: Home / Recipes / Wild Mushroom Bisque Recipe
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    Wild Mushroom Bisque

    Wild Mushroom Bisque. Photo by wicked cook 46

    1/1 Photo of Wild Mushroom Bisque

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    1 hr 30 mins

    0 mins

    JackieOhNo!'s Note:

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

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    Units: US | Metric


    1. 1
      Soak dried mushrooms in warm water until softened, 20 to 30 minutes.
    2. 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. 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. 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.

    Ratings & Reviews:

    • on February 08, 2009


      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

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    • on October 07, 2012


      As a mushroom soup, this was alright. Not outstanding, unfortunately, but pretty good. Although I made as written, it didn't really thicken up, so I served a very thin, but fairly tasty soup. I added a teaspoon of Worcestershire sauce and a teaspoon of MSG, to try and amp up the savory profile, but it still just had a whole lot of bland in it. I must have done something wrong, but I can't figure out what it was. I'll try again another day, and update my review with whatever I figure out.

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    • on August 23, 2012


      I had never made any kind of bisque or mushroom soup before, but this was absolutely great! Prep and cleanup were super easy peasy, which is important for me as a grad student. But most importantly, it was DELICIOUS! I didn't have nutmeg or shallots, or even onions, so I tossed in some onion powder (yeah) and a bay leaf, but it still turned out sooooo good. I almost ate all of it in a single day... the only reason I didn't is because I didn't start until dinner! At any rate, if this recipe really makes 6 servings, I had 5 servings in one night :D

      Thanks so much for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Wild Mushroom Bisque

    Serving Size: 1 (318 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 206.8
    Calories from Fat 149
    Total Fat 16.6 g
    Saturated Fat 9.8 g
    Cholesterol 51.1 mg
    Sodium 186.6 mg
    Total Carbohydrate 10.1 g
    Dietary Fiber 0.5 g
    Sugars 2.7 g
    Protein 5.3 g

    The following items or measurements are not included:

    dried morels

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