The deep flavor of earthy roasted mushrooms explode in this rich and creamy Roasted Mushroom Bisque.
Do you ever feel like it would just be easier to burn down your house rather than attempt to clean it, or is that just me? Not that I don't enjoy cleaning my house only to watch my daughter dump her toys all over the living room minutes later, and then proceed to discover the joy of pressing cereal between book pages just to watch it crumble.
My wife and I are currently house shopping and the number one thing I want in our next house is an open concept kitchen that looks into the living room so I can watch our children as I work on recipes. While attempting to perfect this Roasted Mushroom Bisque recipe I found myself sprinting back and forth from the kitchen to living room in a vain effort to keep my daughter out of trouble.
In the end, the living room may have become a lost cause, but this recipe turned out exceptionally!
My Roasted Mushroom Bisque is a must for mushroom lovers! This earthy soup is as creamy as it is comforting!
I find it has the best texture when the mushrooms are pureed. You can use an immersion blender to do this, but I think you will get the best results using a traditional blender.
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Roasted Mushroom Bisque
Ingredients
- 1 lb baby bella mushrooms (other varieties can be substituted)
- 1 tablespoon vegetable oil
- 32 oz chicken broth
- ½ onion, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 2 sprigs thyme
- 6 tablespoon butter
- 6 tablespoon flour
- 1 ½ cups half-and-half
- 1 teaspoon kosher salt
- Couple of grinds of fresh ground pepper
Instructions
- Preheat oven to 450 degrees.
- Toss mushroom in oil and place on baking pan.
- Roast mushrooms in the oven for 20-25 minutes, then remove from oven and roughly chop.
- Add mushrooms, chicken broth, onion, garlic, thyme and bay leaf to a pot and simmer for 1 hour.
- Melt butter in a separate saucepan on low heat, add flour to create a roux and stir frequently while the roux darkens slightly in color, approx 5 minutes.
- Slowly add half-and-half into the roux, continuing to stir.
- Remove bay leaf and thyme and add mushroom pot to a blender and puree until mixture is smooth. Then add mixture into a pot with the roux, stirring to incorporate.
- Add salt and pepper.
- Serve immediately.
Notes
Nutrition
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Meredith
I made it vegetarian and gluten free (Not-Beef-Broth & gf flour). So delicious. Thanks for the recipe.
Gina
Delicious! I followed Michele's suggestion of adding cayenne pepper and it was just perfect.
Michele
This was a very tasty soup! I added a bit of cayenne pepper and truffle salt which tasted divine! Will make this again.
Linda
Wonderful flavor and texture. Toasted French bread cleaned the bowl nicely =)
Courtney
Thanks for the recipe! This was my first time making soup and it turned out great! This soup satisfied my craving for a creamy mushroom soup
Rick U
This was so creamy and flavorful!