Emily Johnson
Mushroom bisque is a creamy soup made from mushrooms, typically including dried and fresh mushrooms for maximum flavour. The soup is often seasoned with thyme, bay leaves, and black pepper, and thickened with flour or cornstarch. It can be made with chicken or vegetable broth, and is usually garnished with mushrooms and herbs. The term 'bisque' originates from France, where it was originally used to describe a thick, creamy soup made from shellfish. Today, the term is used more broadly to refer to any creamy soup.
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What You'll Learn
What is a bisque?
A bisque is a smooth, creamy, and highly seasoned soup, typically made with seafood, pureed vegetables, or mushrooms. The term "bisque" is often used to describe any thick, creamy soup, but traditionally, it specifically refers to soups that have a seafood base. The key characteristic of a bisque is its smooth, rich, and creamy texture, which is achieved through the use of cream and/or puréed ingredients. Bisques are often seasoned with a variety of spices and herbs and can be served hot or cold, depending on the recipe and the chef's preference.
The most traditional type of bisque is seafood bisque, which is made with a base of shellfish, such as lobster, crab, or shrimp. The shellfish are typically simmered in a broth, and then the shells are puréed and strained to create a thick, creamy texture. This process adds a depth of flavor and a unique, slightly sweet taste to the soup. Other common ingredients in seafood bisque include onions, carrots, celery, tomatoes, and a variety of spices, such as thyme, bay leaves, and paprika.
Mushroom bisque is a variation of the traditional seafood bisque, with mushrooms taking center stage instead of shellfish. It typically features a combination of fresh mushrooms, such as button, cremini, or shiitake, which are sautéed and then simmered in a broth. Like seafood bisques, mushroom bisque is often thickened with cream and/or puréed mushrooms, and seasoned with a variety of herbs and spices. Sometimes, a small amount of flour is also added to help thicken the soup and create an even creamier texture.
Whether made with seafood or mushrooms, bisques are typically served as a starter course, but can also be a main course, especially when served with crusty bread or croutons. They are often garnished with a dollop of sour cream or crème fraîche, chopped herbs, or even a few pieces of the featured ingredient, such as lobster meat or sautéed mushrooms. Bisques are a great way to showcase the flavors of seafood or mushrooms and make for a delicious and elegant addition to any meal.
The process of making a bisque typically involves sautéing aromatic vegetables, such as onions, carrots, and celery, and then adding the main ingredient (seafood or mushrooms) to be simmered in a broth. This broth can be made from scratch or store-bought, and it is often fortified with wine or brandy for extra flavor. The soup is then carefully puréed, strained, and seasoned before being garnished and served.
While bisques are often associated with fine dining and can be time-consuming to make, they are also incredibly versatile and can be adapted to suit a range of ingredients and flavors. Whether you're a fan of seafood, mushrooms, or pureed vegetable soups, a well-made bisque is sure to impress and satisfy.
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Types of mushrooms to use
Mushroom bisque is a creamy soup with an intense umami flavour. While traditionally made with seafood, the term now covers a broader range of creamy soups, including mushroom bisque. The soup typically uses a combination of mushrooms to create a complex flavour profile.
You can use any type of mushroom in a bisque, but some are more popular than others. For example, cremini mushrooms are widely used, often alongside other varieties such as shiitake, wild Estonian chanterelles, and wild oyster mushrooms. Cremini mushrooms are also called baby bella mushrooms and are brown in colour. They are described as earthy and meaty, with a bold umami flavour.
Shiitake mushrooms are another popular choice, known for their meaty texture and umami flavour. They are often used as a gourmet option. If you want to add protein to your bisque, consider using porcini mushrooms. Porcini mushrooms are pricier than button mushrooms, but a small amount goes a long way. Dried porcinis are used in mushroom bisque recipes.
Other mushroom varieties used in bisques include white button mushrooms, wild birch boletes, lion's mane, hedgehog mushrooms, and chicken of the woods. You can also use dried mushrooms, which need to be soaked in hot water before use.
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Other ingredients
Mushroom bisque is a creamy soup with an intense umami flavour. The soup gets its creaminess from dairy products such as butter, cream, and milk. The mushrooms are sautéed to enhance their umami flavour, and blended until silky smooth.
Mushroom bisque can be made with any type of mushroom, but some varieties lend themselves better to soup than others. Wild mushrooms, such as shiitake, cremini, and oyster mushrooms, are often used, as they have a more complex flavour and a meatier texture. Dried mushrooms, such as porcinis, can also be used, but they need to be rehydrated before use. To rehydrate dried mushrooms, soak them in hot water for 45 minutes to an hour, then chop them finely. The soaking water can be saved and strained to remove any debris, then added to the soup.
In addition to mushrooms, other vegetables are often added to mushroom bisque. Yellow onions and garlic are commonly used, as they complement the flavour of the mushrooms. These are usually sautéed in butter or olive oil until soft and translucent before the mushrooms are added. Thyme is another important ingredient, as it adds depth to the flavour of the soup. Bay leaves are also commonly added, as they provide a subtle fruity and sweet flavour.
To thicken the bisque, flour or cornstarch can be added, although some recipes use arrowroot powder instead. Chicken broth or stock is often used as the base of the soup, but vegetable broth can also be used for a vegetarian option. For added richness, some recipes include cream cheese or sour cream. Finally, salt, pepper, and hot sauce are typically added to taste.
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Recipe and cooking instructions
Ingredients
- Mushrooms: dried and fresh, a mix of varieties such as cremini, shiitake, wild Estonian chanterelles, or oyster mushrooms.
- Butter: unsalted.
- Olive oil.
- Aromatics: Yellow onion and fresh garlic.
- Thyme: fresh is best, but dried can be substituted.
- Bay leaf: dried.
- Flour: all-purpose or arrowroot powder.
- Broth: chicken or vegetable.
- Cream: heavy cream, creme fraiche, or half-and-half for a lighter option. Coconut cream for a dairy-free alternative.
- Salt and pepper: to taste.
- Optional: sherry, soy sauce, and balsamic vinegar to enhance the umami flavor.
Instructions
- Make a mushroom stock by soaking dried mushrooms in hot water for 30 minutes to an hour. Chop them once they're soft and strain the soaking water to remove any debris.
- In a large pot, melt butter and add olive oil. Sauté the aromatics (onion and garlic) until golden.
- Add fresh mushrooms and sauté until browned. You can also add some dried mushrooms for extra flavor.
- Pour in the sherry (optional) and a dash of salt and thyme. Scrape any browned bits from the bottom of the pot.
- Add the mushroom soaking water and bring to a simmer.
- In a separate pot, melt butter and add flour. Whisk to form a roux.
- Slowly add cream or half-and-half to the roux, whisking continuously.
- Add the bay leaf and stir until the sauce is thickened and smooth. Then, remove and discard the bay leaf.
- Combine the mushroom broth with the sauce and stir well.
- Season with salt and pepper to taste. You can also add a dash of hot sauce if you like a spicy kick.
- Blend the soup to your desired consistency. You can blend only part of the soup to retain some texture.
- Garnish with sautéed mushrooms, herbs, or a splash of cream.
Tips
- Use a mix of mushroom varieties to add depth of flavor and complexity to your bisque.
- Sautéing the mushrooms enhances their umami flavor.
- If using dried mushrooms, ensure you use enough liquid to rehydrate them properly.
- This bisque can be served as a starter, side dish, or main course. It pairs well with grilled cheese or crusty bread.
- The bisque will keep in the fridge for about a week but does not freeze well once cream is added.
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Serving suggestions
Mushroom bisque is a creamy soup with an intense umami flavour. It can be served as a starter, side dish, or main course. Here are some serving suggestions:
As a Starter or Appetizer
Mushroom bisque is a great choice for a first course or appetizer as it is both elegant and comforting. Its creamy texture and earthy flavour make it a satisfying dish to start a meal. Serve it in small portions, garnished with fresh herbs or sautéed mushrooms, and perhaps a drizzle of cream or crème fraîche.
As a Side Dish
Mushroom bisque also works well as a side, especially during the fall and winter seasons. It pairs nicely with grilled dishes, such as chicken or vegetables, and can be used as a sauce or dip. Its creamy texture and savoury notes complement roasted meats and vegetables, and it adds a gourmet touch to the meal.
As a Main Course
For a heartier meal, serve mushroom bisque as a main course, accompanied by crusty bread or a side salad. Its richness and depth of flavour make it a satisfying main dish, especially on a chilly day. You can also add some protein to the bisque itself, such as chicken or beans, to make it more substantial.
For a Cozy Night In
Mushroom bisque is perfect for a cozy night in, whether as a comforting main course or a side to a grilled cheese sandwich or casserole. Its creamy texture and savoury flavour make it a warm and indulgent choice for a relaxing evening at home.
For a Dinner Party
This bisque is also a great choice for entertaining, as it is both impressive and relatively simple to make. Its creamy texture and complex flavour profile will impress your guests, and you can focus on enjoying their company rather than spending all your time in the kitchen.
Garnishes and Accompaniments
When serving mushroom bisque, consider adding a bright green garnish, such as herbs or sautéed mushrooms, to contrast with the creamy colour of the soup. A drizzle of cream or a sprinkle of black pepper can also enhance the presentation and flavour. If serving with bread, choose a crusty variety to dip into the soup, and consider offering a side of grilled vegetables or a salad to round out the meal.
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Frequently asked questions
Mushroom bisque is a creamy soup made from mushrooms. It is a fancier, upscale version of the classic cream of mushroom soup.
You will need a mix of mushrooms, such as cremini, shiitake, and wild mushrooms. You will also need butter, olive oil, yellow onion, garlic, thyme, bay leaf, flour, broth, and cream.
First, sauté the mushrooms in butter to enhance their umami flavor. Then, blend the mushrooms until smooth and creamy. You can also add other ingredients like chicken broth, sherry, and cream cheese to adjust the flavor and texture to your preference.
Mushroom bisque can be made in about 40 minutes. It is a great beginner recipe as it requires minimal technique and most of the cooking is hands-free.
