Creamy Mushroom Bisque
This soup is so simple and easy, but tastes intricate and fancy. It comes together so quick, but will have your guests thinking you spent a lot of time on it. The flavors are so yummy and each of them comes through in every bite!
Alexis Wilmouth
Dec 26, 2023
1 min read
Ingredients:
- 6-7 tablespoons unsalted butter
- 1/2 cup diced baby carrots
- 3/4 cup diced white onion
- 3/4 cup diced celery
- 1 pound assorted mushrooms, chopped
- 5 tablespoons all purpose flour
- 3/4 cup dry white wine (I prefer a nice Sauvignon Blanc)
- 4 cups chicken broth
- 3/4 teaspoon salt
- 1 1/4 teaspoons coarse ground black pepper
- 2 tablespoons dried parsley
- 2 tablespoons dried thyme
- 1 bay leaf
- 1- 1 1/4 cups heavy cream, room temperature
- olive oil for drizzling (optional)
Directions:
- Melt the butter on medium heat in a 5 quart dutch oven. Add in the carrots, onion and celery. Sauté for about 5-7 minutes until onions are translucent. Stir in the mushrooms and cook for about 3 minutes until mushrooms are solf. Stir occasionally.
- Mix in the flour and cook for about 2 minutes, stirring occasionally. Stir in the wine and cook for 1 minute. Scrape the bits from the bottom of the pot.
- Mix in the broth, seasonings and bay leaf. Bring to a boil then lower heat back to medium and cook for 20 minutes, stirring occasionally. Also scrape the pot as necessary.
- Decrease heat to low. Remove the bay leaf and stir in the heavy cream.
- Blend the soup with and immersion blender until velvety smooth.
- Serve with crusty bread or roast beef sandwiches for a well-rounded meal. Drizzle with a little olive oil, if desired. Enjoy!
*Store in an airtight container in the fridge for up to 2 days. Warm on the stove before serving.