Name: Wild Mushroom Bisque
Ingredients: 12 oz Assorted mushrooms (cremini, button, morel, shitake etc. (Sliced)); 2 oz Dried Porcini; 1 Large shallot(s) (finely chopped); 4 Cups Chicken or vegetable broth; 2 Tbsp fresh thyme (chopped or 1 tsp dried); 2 Tbsp olive oil; Crème fraiche or sour cream (for garnish); to taste Salt and fresh ground pepper

Recipe for Wild Mushroom Bisque

As the weather gets cooler, my go-to dinner is often a hearty soup and a winter salad. Sturdy vegetables available in the late fall and winter such as squash, root vegetables, broccoli and cauliflower often combined with dried legumes and mushrooms lend themselves to a slow simmer on the stove top. Making soup is a satisfying Sunday afternoon activity. The cook is rewarded with a big pot of soup that can also be enjoyed throughout the week when schedules are hectic and less time is available. This mushroom bisque uses a variety of wild mushrooms and dried porcini to enhance its earthy flavor. Wild mushrooms and dried porcini are available at farmer’s markets throughout the season and at most supermarkets. The bisque is easy to prepare and comes together in less than 1 hour. Consider serving it with a winter salad of endive, pears and walnuts and a loaf of crusty bread.

Wild Mushroom Bisque

As the weather gets cooler, my go-to dinner is often a hearty soup and a winter salad. This mushroom bisque uses a variety of wild mushrooms and dried porcini to enhance its earthy flavor.

Print Recipe Pin Recipe

Course Soup

Cuisine French

Servings People

Ingredients

12 oz Assorted mushrooms cremini, button, morel, shitake etc. (Sliced)
2 oz Dried Porcini
1 Large shallot(s) finely chopped
4 Cups Chicken or vegetable broth
2 Tbsp fresh thyme chopped or 1 tsp dried
2 Tbsp olive oil
Crème fraiche or sour cream for garnish
to taste Salt and fresh ground pepper

Instructions

Pour boiling water to cover the dried porcini and allow them to soak for 15 minutes or until soft.
In a large pot, sweat the chopped shallot in the olive oil until soft.
Drain and rough chop the softened porcini mushrooms, tossing any foreign or hard bits but saving the liquid.
Add the sliced mushrooms and porcini to the pot and sautee for 3 minutes.
Add the chicken or vegetable stock, the reserved porcini liquid and the chopped thyme.
Bring to a boil, lower the flame and cook gently for 30 minutes until all mushrooms are soft.
Using a hand blender, puree the soup to desired consistency.
I like to leave a few small chunks of mushroom, but you may prefer your soup smooth.
Taste and adjust for seasoning.
Ladle soup into individual bowls, top with a dollop of creme fraiche or sour cream and a sprig of fresh thyme if desired and serve immediately.

Notes

For the broth: homemade is best, but canned low-sodium works, too

This recipe serves 4-6 as a main course or 6-8 as a starter.

Tried this recipe?Let us know how it was!

Please share this with friends and family.

All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.

Syndication Information

Affiliate Information

As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.

Recipe for Wild Mushroom Bisque