Wild Mushroom Bisque

READY IN: 2hrs
Recipe by SherryFox

Source: Adapted from original recipe from: Chef Angela Beale at The Deerpark Restaurant This is an elegant bisque that is a must for any soup lovers. Also great for something fun and different at dinner parties. The recipe is actually quite easy and you will be impressed with the results!

Top Review by CJAY8248

Just wonderful! I made this using a mixture of shitake, baby bellas, and button mushrooms. It's a great soup with a terrific flavor and texture. It takes awhile to make but the end result makes it all worth it. Thanks for sharing. Made for PAC Fall 2011.

Ingredients Nutrition

  • 6 tablespoons butter (to saute)
  • 3 tablespoons butter (to finish)
  • 1 large onion, chopped
  • 1 leek, cleaned and chopped
  • 32 ounces wild mushrooms (Mixture of ( Shitake, Crimini, Baby Bella, Button,, and Portabella)
  • 4 tablespoons flour
  • 3 12 cups chicken stock
  • 1 cup heavy cream
  • 1 cup half-and-half
  • salt and pepper, to taste
  • 4 teaspoons fresh chives, chopped (optional)
  • 4 teaspoons lemon-infused olive oil (optional)


  1. In a soup pot, sweat the onions, mushrooms and leeks in butter on medium heat until translucent.
  2. Add flour and cook until tan and nutty smelling.
  3. Add chicken stock; simmer for 1 hour on low heat.
  4. If desired, reserve 1 scoop of mushrooms to garnish soup with.
  5. Puree soup in a blender and return to soup pot. An immersion blender can be used to puree the soup in the soup pot itself.
  6. Add cream, half and half and the remaining 3 tablespoons butter to finish.
  7. Add fresh salt and pepper to taste.
  8. Stir well and heat thoroughly.
  9. Garnish with reserved mushrooms, chopped fresh chives and drizzle with lemon-infused olive oil (optional).

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