John Miller
Mushroom bisque is a creamy soup that traditionally contains seafood but can now be made with various types of mushrooms. It is a popular dish with many recipes available online. But is it fattening? The answer depends on the ingredients used and the quantities consumed. Some recipes call for heavy cream, butter, and flour, which can add significant calories and fat to the dish. Other recipes offer healthier alternatives, such as using non-dairy milk and omitting flour to thicken the soup. The type of broth used can also vary, with options including chicken, vegetable, or bone broth. While mushroom bisque can be indulgent, it also provides nutrients like vitamin D, beta-glucans, and fiber. The calorie count and nutritional profile will depend on the specific ingredients and proportions used in the recipe.
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What You'll Learn
Mushroom bisque recipes and their calorie content
Mushroom bisque is a creamy soup with a rich umami flavour. It can be made with any type of mushroom, but wild mushrooms such as shiitake, birch boletes, and king boletes are particularly good for their intense flavour and extra nutrients.
Ingredients
- 1½ pounds baby bella (cremini) mushrooms
- 1¼ pounds white-fleshed sweet potatoes, washed and peeled (preferably Hannah variety)
- ½ cup dried shiitake mushrooms
- ½ cup dried porcini mushrooms
- ½ large onion, cut in half
- 4-5 cloves garlic
- 3 cups of water, or use the water from soaking the dried mushrooms
- ¼ cup gluten-free oats
- 1 tablespoon of any salt-free seasoning
- ½ teaspoon dried thyme
- 1/8 teaspoon dried rosemary
- 1½-2 cups of unsweetened non-dairy milk (coconut works best)
- 1½ tablespoons Dijon mustard or salt-free, stone-ground mustard
- 2½ tablespoons nutritional yeast
- ½ pound of baby bella (cremini) mushrooms, sliced and reserved for the end
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper to taste (optional)
Instructions
- Place the dried mushrooms in a bowl and cover with 6 cups of water. Allow them to soak at room temperature for at least 30 minutes.
- Steam-fry the fresh mushrooms in a large, heavy non-stick skillet over high heat, adding a sprinkle of salt and small amounts of water to prevent sticking. Cook until the mushrooms release and reabsorb their liquid, then set aside.
- Melt butter in a separate pot over medium-high heat. Add the onions and a pinch of salt, cooking until the onions are translucent.
- Add the garlic, thyme, and sliced mushrooms, along with black pepper and additional salt. Sauté the mushrooms, allowing them to brown.
- Add the balsamic vinegar to the mushrooms and stir.
- Remove a portion of the mushrooms to crisp up later as a topping.
- Add the soaked dried mushrooms and their soaking water (or plain water/broth) to the pot.
- When the oats are soft, remove the bay leaf and puree the soup until creamy.
- Return the soup to the pan and add the cooked mushrooms, soy sauce, sherry, salt, pepper, and vegan parmesan substitute (if desired).
- Serve hot, garnished with reserved mushroom slices and thyme leaves.
This recipe is gluten-free and vegan, using gluten-free soy sauce, vegetable broth, and vegan butter or oil. It can be made dairy-free by substituting rice milk for cream. The calorie content for this recipe is approximately 91 kcal per serving, with 1.2 g of fat and 4 g of protein.
Another recipe for mushroom bisque includes heavy cream and black pepper, with a calorie content of 143 kcal per serving. This recipe also includes saturated fat, cholesterol, sodium, potassium, fibre, sugar, Vitamin A, Vitamin C, calcium, and iron. The specific values for these nutrients are provided in the source but were not included in this summary for brevity.
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Nutritional value of mushroom bisque
Mushroom bisque is a creamy soup traditionally made with mushrooms, cream, and broth. While the classic recipe calls for dairy cream, some modern variations use cream cheese or non-dairy alternatives to achieve a creamy texture while accommodating dietary restrictions.
Mushrooms are the key ingredient in this dish and are responsible for its distinct umami flavour. They are also a good source of nutrients, including beta-glucans, a type of soluble fibre that supports gut health and enhances immune function. Additionally, mushrooms can provide vitamin D when exposed to sunlight. For this reason, wild mushrooms like shiitake or birch boletes are recommended for maximum flavour and nutritional value. However, any type of mushroom can be used, allowing for flexibility and personal preference in the recipe.
The broth used in mushroom bisque can be chicken, vegetable, or bone broth, each contributing to the overall flavour and nutritional profile of the dish. Aromatics such as onion and garlic are often sautéed to create a flavourful base, while ingredients like balsamic vinegar, soy sauce, and thyme enhance the umami taste and add depth to the soup. To thicken the bisque, flour, arrowroot powder, or cornstarch can be used, though some recipes rely solely on the mushrooms for thickening.
While mushroom bisque is typically creamy and indulgent, it can be modified to align with specific dietary preferences or restrictions. For example, plant-based or dairy-free alternatives can be utilised, demonstrating the versatility of the dish. Overall, mushroom bisque offers a combination of flavour and nutrition, making it a popular choice for a starter, side dish, or cosy meal.
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How to make a healthier mushroom bisque
Mushroom bisque is a creamy soup that can be made healthier by substituting some of the traditional ingredients with healthier alternatives. Here are some tips on how to make a healthier mushroom bisque:
Start by preparing the mushrooms. Wild mushrooms, such as shiitake or cremini, are a great choice as they are packed with umami flavour and nutrients like vitamin D and beta-glucans. Soak dried mushrooms in water for at least 30 minutes to make a flavourful mushroom broth. You can also add a splash of sherry to the soaking liquid for extra depth of flavour. Strain the mushroom water through a cheesecloth to remove any grit.
Next, prepare the milk mixture. For a healthier option, use non-dairy milk, such as soy or almond milk, and whisk it together with mustard and nutritional yeast. This combination adds creaminess and a subtle cheesy flavour to the bisque.
In a large pot, sauté aromatics such as yellow onion and garlic in a small amount of healthy cooking oil, such as olive oil, instead of butter. You can also add fresh thyme and a bay leaf at this stage for extra flavour. Then, add the sliced fresh mushrooms and cook until they are softened.
Now, it's time to bring the bisque together. Add the mushroom broth and milk mixture to the pot and bring it to a simmer. For extra creaminess, you can blend the bisque until smooth using an immersion blender or a regular blender. Return the blended bisque to the pot and season to taste.
Finally, serve your healthy mushroom bisque with a sprinkle of fresh thyme leaves and a slice of grilled cheese on the side. Enjoy the rich, earthy flavours of this nutritious soup!
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The history of bisque
Bisque is a smooth, creamy, highly seasoned soup of French origin. It is typically made with shellfish or seafood, such as lobster, crab, shrimp, or crawfish. The French bisque is one of the most popular seafood soups around the world. The word "bisque" may derive from Biscay, as in the Bay of Biscay.
In its traditional form, bisque is characterised by its silky-smooth texture and the use of cream. It is typically thicker than regular soups and is often made with a roux (a mixture of butter and flour) and blended with heavy cream. The cream is added earlier in the cooking process to act as a thickening agent. However, modern recipes may add the cream at the end, similar to regular soups.
Today, bisque has evolved to include a variety of ingredients and flavours. While lobster bisque is one of the most common types, crab, shrimp, and other shellfish or vegetables, such as tomatoes or squash, are also used. The soup is often garnished with large chunks of seafood or finely chopped vegetables. Bisque is known for its rich, indulgent flavour and creamy texture, making it a comforting and elegant dish.
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The best types of mushrooms for mushroom bisque
Mushroom bisque is a thick soup made with fresh mushrooms and aromatics, simmered in broth and cream. It is a smooth, creamy, and rich soup, packed with earthy mushroom flavours.
While you can make a mushroom bisque with any mushroom, certain varieties are better suited to creating a deep, earthy flavour. Using a mix of mushrooms is recommended for a more complex flavour. Here are some of the best types of mushrooms to use for a delicious mushroom bisque:
- Shiitake mushrooms: These have a meatier texture and a bold, umami-packed flavour. They also add extra nutrients to the dish, being a good source of vitamins B2, B6, and B9.
- Porcini mushrooms: These are excellent for adding protein to your bisque. Porcini powder, made from blitzing dried porcinis, can also be used to infuse the dish with a deep, complex mushroom flavour.
- Cremini mushrooms: Also called baby bella, these brown mushrooms are commonly used in mushroom bisque. They can be purchased from most grocery stores.
- Wild mushrooms: Chanterelles, morels, and oyster mushrooms are meaty wild mushrooms that can be used in mushroom bisque. Chanterelles, in particular, are recommended for their intense flavour.
- Birch boletes: These mushrooms are said to lend themselves well to soup-making. They are a type of wild mushroom that can be foraged or purchased fresh.
- White button mushrooms: While these mushrooms lack the complexity of other varieties, they can be used to bulk out the bisque and provide a backbone of mushroom flavour.
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Frequently asked questions
Mushroom bisque is a creamy soup that can be high in fat and calories, depending on the ingredients used. For example, a recipe for mushroom bisque on Honest Food has 143kcal and 6g of fat per serving. However, it is possible to make healthier versions of this dish by substituting some of the ingredients, such as using non-dairy milk instead of cream, as suggested by Health Science.
The key ingredients in mushroom bisque are mushrooms, broth or stock, butter, and cream or milk. Other common ingredients include onions, garlic, thyme, bay leaves, and sherry.
Mushroom bisque can be made in about half an hour, although some recipes may take longer depending on the preparation and cooking methods used. For example, some recipes call for soaking dried mushrooms for 30 minutes to an hour before cooking, while others involve pureeing the soup and adding additional ingredients before serving.
