Name: Creamy Mushroom Bisque Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 4 tablespoons unsalted butter; 20 ounces sliced mushrooms; ½ cup diced onion (about half an onion); 2 teaspoons minced garlic; 1 teaspoon fresh thyme, chopped; 1 teaspoon fresh parsley, chopped; ¼ cup all-purpose flour; 3 cups chicken broth; 1 ½ cups heavy cream; Salt and pepper, to taste

Jump to Recipe· 4.5 from 73 reviews

If you’re craving something rich, velvety, and utterly comforting, this Creamy Mushroom Bisque Recipe is going to become your new go-to. I absolutely love how the earthy mushrooms transform into a silky, luxurious soup that warms you from the inside out. Whether it’s a chilly evening or you want to impress dinner guests with a homemade treat, this bisque checks all the boxes. Stick around—I’m going to walk you through every step so you get it just right.

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Why You’ll Love This Recipe

Silky Texture: The high-speed blending creates an impossibly smooth bisque you’ll savor spoonful after spoonful.
Deep, Earthy Flavor: Slow-cooked mushrooms with fresh herbs give this bisque rich complexity that feels gourmet but is surprisingly easy.
Family Favorite: My loved ones always ask for seconds, and it makes for a great starter or comforting meal.
Simple Ingredients: Pantry staples come together with just a few fresh items—no need for anything fancy to make it taste amazing.

Creamy Mushroom Bisque Recipe - Recipe Step

Ingredients You’ll Need

The beauty of this Creamy Mushroom Bisque Recipe is how everyday ingredients combine to create something so luxurious. I always recommend fresh mushrooms and herbs for the best flavor, but the rest are basics that you likely have on hand. Here’s the lowdown on what you’ll want to grab at the store.

Creamy Mushroom Bisque Recipe - Ingredients

Unsalted Butter: I like using unsalted so I can control the salt level better as the soup simmers.
Sliced Mushrooms: I usually use a mix of cremini and button mushrooms for extra depth, but any type works well.
Diced Onion: Adds subtle sweetness—don’t skip it!
Minced Garlic: Fresh is best here for that aromatic punch.
Fresh Thyme and Parsley: These herbs brighten and elevate the mushrooms—fresh ones make a big difference.
All-Purpose Flour: Helps thicken the bisque; make sure to cook it properly to avoid a raw flour taste.
Chicken Broth: Adds savory body—we use chicken but vegetable broth is a great substitute for a vegetarian version.
Heavy Cream: This is the secret to creamy richness—don’t skimp here if you want that silky texture!
Salt and Pepper: To taste, and I always recommend seasoning gradually to get it just right.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this creamy mushroom bisque just as is, but I definitely encourage you to play around with it based on what you have or your tastes. That’s the fun of cooking—putting your personal spin on a classic.

Vegetarian Version: Swap the chicken broth with vegetable broth—I’ve done this many times and the flavor remains wonderfully rich, especially with extra herbs.
Added Sherry or White Wine: I sometimes splash in a bit of dry sherry or white wine before adding broth for an elegant twist.
Different Mushrooms: Foraged chanterelles or shiitake mushrooms can take this bisque to another level if you want something special.
Spice It Up: A pinch of smoked paprika or cayenne adds an unexpectedly delicious warmth I like on cooler days.

How to Make Creamy Mushroom Bisque Recipe

Step 1: Sauté Mushrooms for Maximum Flavor

Start by melting butter over medium heat in a large Dutch oven. Then add your sliced mushrooms and cook them for about 5 minutes, stirring often. You’ll notice they start releasing liquid—that’s key. Lower the heat to medium-low and continue to cook until the liquid almost evaporates, about 10-15 minutes. This step concentrates their flavor and gives your bisque that deep, earthy base. Patience here pays off—you don’t want soggy or watery mushrooms.

Step 2: Build the Savory Aromatics

Next, toss in your diced onion, minced garlic, fresh thyme, and parsley. Cook over medium heat just until the onions go translucent and the garlic smells fragrant—around 2-3 minutes. This combination makes your kitchen smell incredible and lays down the subtle flavors you won’t want to miss in the final bisque.

Step 3: Create the Roux with Flour

Turning the heat back to medium, sprinkle in the all-purpose flour and stir constantly for 3-4 minutes. It may clump a little—that’s okay. This mixture thickens your soup beautifully, but cooking the flour here is essential so you don’t end up with a raw flour taste. Keep stirring and scraping the bottom to prevent burning.

Step 4: Slowly Add Broth and Cream

Gradually pour in the chicken broth while stirring to keep things smooth and clump-free. After it’s all incorporated, stir in the heavy cream until fully combined. This is where your bisque starts looking like the silky soup you know and love.

Step 5: Blend Into Luxurious Smoothness

Carefully ladle the hot soup into a high-speed blender, covering the top with a clean kitchen towel for safety. Blend in batches if needed until silky smooth. This step transforms the texture and really highlights all those mushroom flavors. If you don’t have a blender, an immersion blender works too—just be prepared for a slightly chunkier bisque.

Step 6: Final Simmer and Season

Pour the blended soup back into your pot and simmer over medium-low heat for about 10 minutes to thicken up. Stir occasionally so it doesn’t stick. Then season with salt and pepper to your liking. Taste as you go—I always add a little at a time to avoid over-salting. Serve warm and enjoy the comfort!

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Pro Tips for Making Creamy Mushroom Bisque Recipe

Toast the Mushrooms Slowly: Taking your time to cook out the liquid really concentrates the flavor and prevents a watery soup.
Don’t Rush the Flour Step: Cooking the flour properly eliminates any chalky taste, which I learned the hard way with my first bisque attempt.
Blend in Batches: To avoid overfilling the blender and ensure even blending, I usually do two or three batches—much safer and smoother.
Adjust Seasonings at the End: Salt locks in flavor but overdoing it can spoil the balance; I always wait until the end before final seasoning.

How to Serve Creamy Mushroom Bisque Recipe

Garnishes

For garnishes, I like to keep it simple but flavorful—think a drizzle of truffle oil (if you want to get fancy!), a sprinkle of fresh chopped parsley, or even some toasted pine nuts for crunch. A spoonful of sour cream or crème fraîche also adds a lovely tang that cuts through the richness beautifully.

Side Dishes

This bisque pairs wonderfully with crusty bread—my favorite is a warm baguette or some garlic butter crostini. You could also serve it alongside a crisp green salad for a lighter meal or add some roasted veggies to round it out.

Creative Ways to Present

When I’ve had guests over, I sometimes serve the bisque in small espresso cups as a starter to make it feel extra special. Pouring it tableside from a small pitcher is always a nice touch, and for dinner parties, garnishing with edible flowers adds a stunning pop of color.

Make Ahead and Storage

Storing Leftovers

I usually store leftover bisque in an airtight container in the fridge, where it keeps beautifully for 3-4 days. Just give it a good stir before reheating to recombine any separated cream.

Freezing

Freezing bisque can be tricky because the cream sometimes changes texture. That said, I’ve frozen it a couple of times with success by cooling it completely before transferring to a freezer-safe container. When thawed, it may be a bit grainy, but a quick blend or vigorous whisk smooths it out nicely.

Reheating

To reheat, do it gently over low heat while stirring often. Avoid boiling once the cream is added to keep that silky texture intact. Microwave works too if you stir halfway through heating—just be sure not to overdo it.

FAQs

Can I make this Creamy Mushroom Bisque Recipe vegan?

Absolutely! Just swap out the butter for a vegan alternative like olive oil or vegan margarine, replace the chicken broth with vegetable broth, and use a plant-based cream substitute like coconut cream or cashew cream. The flavor will still be rich and delicious, though the texture might vary slightly.
What mushrooms work best in this bisque?

I prefer a mix of cremini and button mushrooms because they’re easy to find and have great flavor. But don’t hesitate to experiment with shiitake, portobello, or wild mushrooms if you want something more intense and earthy.
Can I use an immersion blender instead of a high-speed blender?

Yes, an immersion blender works well and saves you from transferring hot soup back and forth. Just make sure to blend until smooth and work in the pot carefully. The texture might be slightly chunkier but still delicious.
How long does the Creamy Mushroom Bisque keep in the fridge?

When stored in an airtight container, it stays fresh in the fridge for about 3 to 4 days. Be sure to give it a stir before reheating to bring back that creamy consistency.

Final Thoughts

This Creamy Mushroom Bisque Recipe holds a special place in my heart because it’s simple yet so luxurious to make at home. Whenever I serve it, people are genuinely impressed by how rich and delicious it tastes without any fuss. I hope you’ll give it a try, whether for a cozy night in or to wow your friends. Trust me, once you master this bisque, it’ll become a classic you’ll turn to again and again. Happy cooking!