Best 8 Wild Mushroom Bisque Soup Recipes

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Indulge in the earthy flavors of the forest with our exquisite Wild Mushroom Bisque Soup, a culinary masterpiece that embodies the essence of autumn. This creamy and velvety soup is a symphony of umami, featuring a medley of wild mushrooms, aromatic herbs, and a touch of white wine, all simmered to perfection in a rich broth. Served with a dollop of crème fraîche and a sprinkle of fresh thyme, this soup is an explosion of flavors that will warm your soul on a chilly day.

In addition to the classic Wild Mushroom Bisque, we present a delightful collection of variations that cater to diverse tastes and dietary preferences. For those seeking a vegan alternative, our Vegan Wild Mushroom Bisque is equally satisfying, prepared with a creamy cashew base and boasting a depth of flavor that rivals its traditional counterpart.

For those who enjoy a touch of spice, our Spicy Wild Mushroom Bisque adds a piquant kick to the mix, featuring a blend of chili peppers and smoked paprika that ignites the senses. And for those with gluten sensitivities, our Gluten-Free Wild Mushroom Bisque offers a delicious and inclusive option, ensuring that everyone can savor the goodness of this comforting soup.

Whether you prefer the classic, vegan, spicy, or gluten-free version, our Wild Mushroom Bisque Soup is a versatile dish that promises to delight your palate. So gather your ingredients, put on your apron, and embark on a culinary journey that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CREAM OF WILD MUSHROOM SOUP



Cream of Wild Mushroom Soup image

Ina Garten's Cream of Wild Mushroom Soup from Food Network features homemade stock, fresh herbs and a melange of mushrooms: shiitake, portobello and cremini.

Provided by Ina Garten

Categories     appetizer

Time 1h50m

Yield 5 to 6 servings

Number Of Ingredients 16

5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley

Steps:

  • Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
  • To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
  • Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

WILD MUSHROOM BISQUE



Wild Mushroom Bisque image

Any combination of wild mushrooms can be used in this smooth, creamy soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 2 quarts

Number Of Ingredients 23

1/2 ounce dried porcini
1 cup warm water
4 tablespoons (1/2 stick) unsalted butter
1/4 cup olive oil
5 shallots, peeled and sliced
2 cloves garlic, sliced
1 white onion, peeled and sliced
4 leeks, trimmed of roots and greens, washed well, and sliced
1/2 pound shiitake, stemmed and sliced
1/4 pound chanterelles
1/4 pound honey mushrooms
1/4 pound cremini, sliced
1/4 pound oyster mushrooms, torn into medium pieces
Salt and freshly ground pepper
2 sprigs fresh thyme
2 small turnips, peeled and sliced
1 small apple, peeled and sliced
1 bay leaf
1 1/2 quarts chicken stock
1/2 cup Madeira wine
1 cup heavy cream
Creme fraiche, for garnish
Chopped fresh chives, for garnish

Steps:

  • Soak porcini in warm water until soft, about 20 minutes. Drain, squeeze gently, chop coarsely, and set aside.
  • In a large saucepan over low heat, melt butter. Add oil, shallots, garlic, onion, and leeks; cook until soft, about 20 minutes.
  • Add all mushrooms except porcini and cook for 5 to 10 minutes, until slightly soft. Season lightly and add leaves of 1 thyme sprig. Add turnips, apple, and bay leaf and cover with stock (you may not use it all). Simmer for 30 minutes, adding porcini in the last 10. Remove from heat.
  • Remove bay leaf and puree soup in a food processor in small batches. Place in a clean pot and reheat gently.
  • Add Madeira, cream, and remaining thyme leaves. Add more stock if soup is too thick. Adjust salt and pepper to taste. Serve in warm bowls with a dollop of creme fraiche and a sprinkling of chives.

WILD MUSHROOM BISQUE



Wild Mushroom Bisque image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 27

2 tablespoons olive oil
1 yellow onion, diced
3 leeks, whites parts only, sliced
2 ribs celery, sliced
1 teaspoon sea salt
2 cloves garlic, roughly chopped
6 branches fresh thyme
1/2 cup white wine
1 pound mushrooms, sliced; a mixture of porcini, cremini, oyster, portobello, button
2 ounces dried porcini mushrooms soaked in 1 cup hot water
6 cups mushroom stock, recipe follows
1 pound silken tofu
1-ounce dried porcini mushrooms
1 cup hot water
1 1/2 tablespoons olive oil
2 onions, diced
4 ounces fresh mushrooms, sliced
2 medium carrots, sliced
2 celery stalks, diced
2 leek tops, sliced
4 to 6 thyme branches
2 bay leaves
6 branches parsley, roughly chopped
3 sage leaves or a pinch of dried sage
3 cloves garlic, chopped
1 teaspoon sea salt
9 cups spring water

Steps:

  • Heat the olive oil in the soup pot, add onion and leeks and celery, allow to caramelize over medium heat for 10 minutes. Add the salt, garlic and thyme and saute 3 more minutes.
  • Add the wine, raise the heat and reduce for 3 minutes. Add the mushrooms and cook them with the onion mixture over medium-low heat for 6 minutes, stirring part way through cooking. Pour in the soaked mushrooms, stock and add tofu. Taste and add more sea salt, if necessary. Lower heat and simmer for 20 minutes.
  • Remove thyme branches. Let the soup cool slightly and then puree in the blender to make a smooth creamy soup.
  • Garnish with fresh thyme or parsley, Sauteed mushrooms, and a spoonful of tofu sour cream if you are feeling decadent.
  • Cover the dried mushrooms with 1 cup hot water and set aside. Heat the olive oil in the soup pot and add the onions to caramelize. When they have turned a deep brown add the remaining vegetables, herbs, garlic, sea salt and saute an additional 3 minutes (add a little liquid if necessary). Add the dried porcini and their soaking liquid plus 9 cups cold water, and bring to a boil. Simmer for 45 minutes uncovered. Strain the stock through a fine mesh colander.
  • Use as is or return it to the stove to reduce and intensify the flavor. A general rule of thumb: it takes about 15 minutes at a slow boil to reduce the volume of liquid by one cup. Yield: 6 to 8 cups

MUSHROOM BISQUE



Mushroom Bisque image

Provided by Food Network

Categories     appetizer

Time 2h35m

Yield 6 servings

Number Of Ingredients 10

1 quart chicken broth
1 pound assorted fresh mushrooms, chopped
1 small onion, finely chopped
6 tablespoons butter
6 tablespoons all-purpose flour
8 tablespoons half-and-half
1 bay leaf
1 teaspoon salt
White pepper
Hot sauce

Steps:

  • In a 2-quart pot, bring chicken broth to a boil. Add mushrooms and onions and bring back to a simmer. Reduce heat to a slow simmer and cover for at least 1 hour.
  • Roux:
  • In a separate large pot, melt the butter, then add the flour. Whisk until evenly incorporated. Continue to whisk while slowly adding half-and-half to the roux. Add bay leaf and stir constantly until the sauce is thickened and smooth. Remove the bay leaf and discard.
  • Add the mushroom broth to the roux and stir until evenly incorporated. Season with salt, pepper and hot sauce, to taste. Serve immediately.

WILD MUSHROOM BISQUE



Wild Mushroom Bisque image

My friends, Weetsie and Suzy, and I had lunch on December 20th, (my BD) at the Westin Canal Place. There are such gorgeous views there of the Mississippi River and the French Quarter. Chef Toups is one of Weetsie's friends and he gave her this award-winning recipe, after we had the soup and could not stop raving about it. This is so decadently rich and wonderful. You'll want seconds, so beware. The recipe calls for a mixture of domestic, wild, and cultivated mushrooms, whatever is available, dried Porcini work well, as do Shiitake, Portabella, button, Morels, Chanterelles....

Provided by Penny Stettinius

Categories     Vegetable

Time 2h40m

Yield 20 serving(s)

Number Of Ingredients 17

4 lbs mushrooms
1 head celery, chopped
2 onions, chopped
3 leeks, white parts chopped
2 tablespoons garlic, chopped
2 lbs unsalted butter
1 lb flour
1 bunch parsley
1 sprig fresh thyme
3 bay leaves
1 tablespoon cracked black pepper
3 quarts chicken stock
1 quart heavy cream
4 ounces madeira wine
4 ounces cognac
2 lbs lump crabmeat
1 lb shiitake mushroom, sliced thin

Steps:

  • Make a mushroom stock by sautéing the mushrooms, onions, leeks, and garlic in ½ lb butter over medium heat for 5-7 minutes.
  • Add chicken stock, parsley stems, thyme, black pepper and bay leaves and simmer over medium heat for 1.5 hours.
  • Let 1 lb butter stand at room temperature until soft and then mix butter with 1 lb flour to make a Buerre Manie.
  • Strain the mushroom stock after 1 ½ hours cooking time, press on the ingredients to get all the juices and flavor out.
  • In a large pot combine the mushroom stock and cream, and bring to a simmer.
  • Add the Buerre Manie a little at a time to thicken the soup, this should be done off the heat.
  • Add about ¾ of the flour mixture, blending very well.
  • Return to the heat and slowly bring to a simmer and cook for 15 minutes, stirring occasionally.
  • If the soup needs to be thicker add a little more of the Buerre Manie to adjust.
  • Add Cognac and Madeira to finish.
  • Sauté 2 lbs crabmeat in 3 oz butter and add to the soup.
  • Sauté the 1 lb of Shiitake mushrooms in 3 oz butter and add to the soup.
  • Serve to 20 very happy people!

Nutrition Facts : Calories 725.2, Fat 57.5, SaturatedFat 34.9, Cholesterol 201.6, Sodium 430.3, Carbohydrate 33, Fiber 3, Sugar 6.2, Protein 21.4

WILD MUSHROOM BISQUE



Wild Mushroom Bisque image

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

Provided by JackieOhNo

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

2 ounces dried morels or 2 ounces porcini mushrooms
3 cups warm water
1/4 cup unsalted butter
1/4 cup chopped shallot
8 ounces fresh mushrooms, coarsely chopped
salt
freshly grated nutmeg
3 tablespoons all-purpose flour
3 cups chicken stock (preferably homemade)
1/2 cup whipping cream (or more)
fresh ground white pepper
1 tablespoon snipped fresh chives

Steps:

  • Soak dried mushrooms in warm water until softened, 20 to 30 minutes.
  • Drain mushrooms, reserving soaking liquid. Rinse mushrooms and squeeze dry. Chop coarsely, discarding any tough stems. Strain soaking liquid through coffee fileter and reserve.
  • 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.
  • 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.

MUSHROOM AND BRIE BISQUE



Mushroom and Brie Bisque image

I just had a wonderful soup for lunch and was trying to find a recipe to recreate it. Got this from another site but I think with some "doctoring" it just might do it!

Provided by Starfish2

Categories     Cheese

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

1/2 lb fresh mushrooms
1 1/2 quarts chicken broth
10 ounces brie cheese
16 ounces sour cream
pepper

Steps:

  • 1. Cut mushrooms into small pieces.
  • 2. Cut Brie into several pieces.
  • 3. Place water and bouillion or broth in large sauce pan. Add mushrooms, Brie, and pepper. Heat until bubbling but not boiling then reduce heat to medium and simmer for 20 minutes.
  • 4. Using an immersable blender (or regular b lender) blend contents from saucepan until smooth.
  • 5. In a bowl, combine sour cream and 2 large spoonfuls of hot liquid, stir until blended, repeat.
  • 6. Add sour cream mixture to remaining hot liquid while the belnder is running.
  • 7. Return contents of blender to sauce pan and heat on low heat for 5 minutes and then serve.
  • Optional: Additional ingrediaents such as chicken, broccoli, etc. can be added after blending if fully cooked.

Nutrition Facts : Calories 562.8, Fat 46.9, SaturatedFat 28.6, Cholesterol 123.5, Sodium 1656.8, Carbohydrate 8.7, Fiber 0.6, Sugar 2.5, Protein 27.5

WILD MUSHROOM BISQUE



Wild Mushroom Bisque image

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!

Provided by SherryFox

Categories     Vegetable

Time 2h

Yield 4 serving(s)

Number Of Ingredients 12

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 1/2 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)

Steps:

  • In a soup pot, sweat the onions, mushrooms and leeks in butter on medium heat until translucent.
  • Add flour and cook until tan and nutty smelling.
  • Add chicken stock; simmer for 1 hour on low heat.
  • If desired, reserve 1 scoop of mushrooms to garnish soup with.
  • 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.
  • Add cream, half and half and the remaining 3 tablespoons butter to finish.
  • Add fresh salt and pepper to taste.
  • Stir well and heat thoroughly.
  • Garnish with reserved mushrooms, chopped fresh chives and drizzle with lemon-infused olive oil (optional).

Tips:

  • Use a variety of mushrooms. This will give your soup a more complex flavor. Some good choices include shiitake, oyster, and cremini mushrooms.
  • Clean the mushrooms thoroughly. This will remove any dirt or debris. Use a damp cloth to wipe the mushrooms clean, or rinse them quickly under cold water.
  • Sauté the mushrooms before adding them to the soup. This will help to develop their flavor and make them more tender.
  • Use a good quality vegetable broth. This will make a big difference in the flavor of your soup. If you don't have any vegetable broth on hand, you can make your own by simmering vegetables in water.
  • Season the soup to taste. This may include adding salt, pepper, garlic powder, or onion powder. You can also add a splash of white wine or cream for extra flavor.
  • Serve the soup hot. This is the best way to enjoy its flavor. You can garnish the soup with fresh herbs, such as parsley or thyme.

Conclusion:

Wild mushroom bisque is a delicious and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up any leftover mushrooms you may have. With a few simple ingredients and a little bit of time, you can create a delicious and flavorful soup that will warm you up from the inside out.

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