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The difference between a cream of mushroom soup and a mushroom bisque is not only the technique, but the entire finished taste. Cream of mushroom entails adding mushrooms to a finished cream base. Mushroom bisque is made from the mushroom stock, puréed mushroom as part of the base, and added whole mushrooms to add texture and bold taste. The difference is between “basic” and velvety “luxe.”

Mushroom Bisque

Yields 24 Pieces // Prep Time: : 30 // Total Cook Time: : 45

INGREDIENTS 
  • 6 oz. each portabella, shiitake, and cremini mushrooms, caps and stems separated
  • 1 carrot, chopped
  • 1 small yellow onion, chopped
  • 4 tbsp. olive oil
  • 10 tbsp. butter
  • 1 leek, chopped
  • 6 cups water
  • ¼ cup flour
  • 1 cup dry white wine (I finished off the delicious bottle of Gassac we purchased as part of a recent wine-tasting party)
  • 2 tsp. fresh thyme, stripped from stem
  • 1 cup cream
  • 1 cup half-half
  • ½ cup fresh parsley

EQUIPMENT
  • stock pot
  • sauté pan
  • strainer

DIRECTIONS
  1. Separate mushroom stems from caps. Keeping separated, chop stems coarsely.
  2. Chop carrot and onion.
  3. In large stockpot over medium heat, melt 2 tbsp. olive oil and 2 tbsp. butter.
  4. Add onions, carrots, mushroom stems, and 1 tsp. thyme and cook for about 15 minutes until caramelized.
  5. Chop leek. In separate pot or pan, melt 2 tbsp. olive oil and 8 tbsp. butter.
  6. Sauté leek on medium heat until softened, about 15 minutes.
  7. Once vegetables in large stockpot are caramelized, add 6 cups water. Simmer for approximately 30-40 minutes.
  8. Cut mushroom caps ¼ thick. Add to leeks and sauté about 10 minutes.
  9. Strain stock, retaining all liquid. Retain vegetables.
  10. Add flour to leek / mushroom sauté. Stir into paste and cook for 2 minutes.
  11. Add white wine to leek / mushrooms.
  12. Add about 1 tsp. thyme.
  13. Pour stock into leek / mushroom mixture.
  14. Add cream, half-half, parsley, and salt and pepper to taste.
  15. Add separated carrots and onions.
  16. Stir until well blended.
  17. Refrigerate soup to thicken, about 2 hours.
  18. Reheat on stove to serve.

Mushroom Bisque

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