Recipe for Wild Mushroom Bisque
Martine Bertin-Peterson · Provencal Recipes · Soup · TasteAs 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.
Ingredients
- 12 oz mushrooms cremini, button, morel, shitake etc. (sliced)
- 2 oz Dried Porcini
- 1 large shallot(s) finely chopped
- 4 cups chicken broth or vegetable broth
- 2 tbsp fresh thyme chopped or 1 tsp dried
- 2 tbsp olive oil
- crème fraîche or sour cream, for garnish
- salt and pepper to taste
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, tooThis recipe serves 4-6 as a main course or 6-8 as a starter.
Tried this recipe?Let us know how it was!
Legal
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 InformationAffiliate 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.
Previous Post
A Variation on Provençal Seafood StewNext Post
The Virgin Project of Nice, FranceRelated Provence Articles
Make this Provencal Summer Menu Inspired by Seasonal Flavours
June 20, 2025
Cynthia Moos is a Provence native and the founder of Best French Forever, a lifestyle brand dedicated to women inspired by the Provençal art de vivre. Her mission is to invite women to slow down, reconnect with themselves, and curate a life they love. We asked Cynthia if she would curate our 2025 summer menu. …
Where to Eat in Provence? Domaine la Pierre Blanche is a Food Lovers’ Paradise
June 18, 2025
As the sun gracefully dips behind the Alpilles, the landscape is bathed in a gentle golden glow that dances across the grapevines, offering a prelude to an enchanting evening in Provence. This region’s luminous light, which has long captured the imaginations of celebrated artists, serves as a backdrop to the “Rosé Mule,” a tantalizing cocktail …
Good Food and Cozy Dining in St-Rémy at Le Marilyn
June 16, 2025
My wife and I live part of the year in St-Rémy-de-Provence, and one of our favourite restaurants for cozy dining is Le Marilyn. We always receive a warm welcome, the food is consistently good, and the dining room is one of the most charming around. Owner Chantal Büchner has been in the restaurant business since …
Antibes: A Timeless Treasure on the Côte d’Azur
June 5, 2025
Nestled between the Mediterranean Sea’s azure waters and Provence’s rolling hills lies Antibes, a gem of the French Riviera that enchants visitors with its irresistible blend of history, art, and culinary traditions. A Journey Through the Centuries As you wander through the narrow, cobblestone streets of the old town, you are taking a journey through …
No Comment