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    Home » Recipes » Recipe

    Roasted Mushroom Bisque

    Published: Feb 3, 2017 · Modified: Jan 2, 2020 by Fox Valley Foodie · This post may contain affiliate links

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    Roasted Mushroom Bisque recipe

    The deep flavor of earthy roasted mushrooms explode in this rich and creamy Roasted Mushroom Bisque.

    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! 

    Roasted Mushroom Bisque Soup

    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.

    The above links are affiliate links. Any Amazon purchases made through these links help support FoxValleyFoodie.com at no additional cost to you.

    Roasted Mushroom Bisque Recipe
    Roasted Mushroom Bisque

    Roasted Mushroom Bisque

    The deep flavor of earthy roasted mushrooms explode in this rich and creamy Roasted Mushroom Bisque.
    5 from 6 votes
    Print Pin Rate Save Saved
    Course: Soup
    Cuisine: French
    Prep Time: 5 minutes
    Cook Time: 1 hour 25 minutes
    Total Time: 1 hour 30 minutes
    Servings: 4
    Calories: 350kcal
    Author: Fox Valley Foodie

    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

    To save on calories you are able to substitute milk for half-and-half.
     
    IF YOU LIKED THIS RECIPE you will love my Wild Mushroom Soup recipe!

    Nutritional Information

    Calories: 350kcal
    Tried this Recipe? Pin it Today!Mention @FoxValleyFoodie or tag #foxvalleyfoodie!

    If you enjoyed reading my Roasted Mushroom Bisque recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.

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    Reader Interactions

    Comments

    1. Meredith

      June 13, 2019 at 10:20 pm

      5 stars
      I made it vegetarian and gluten free (Not-Beef-Broth & gf flour). So delicious. Thanks for the recipe.

      Reply
    2. Gina

      March 29, 2019 at 7:49 pm

      5 stars
      Delicious! I followed Michele's suggestion of adding cayenne pepper and it was just perfect.

      Reply
    3. Michele

      January 25, 2019 at 3:43 pm

      This was a very tasty soup! I added a bit of cayenne pepper and truffle salt which tasted divine! Will make this again.

      Reply
    4. Linda

      January 12, 2019 at 9:11 pm

      5 stars
      Wonderful flavor and texture. Toasted French bread cleaned the bowl nicely =)

      Reply
    5. Courtney

      January 09, 2019 at 11:49 am

      5 stars
      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

      Reply
    6. Rick U

      March 30, 2017 at 3:05 pm

      5 stars
      This was so creamy and flavorful!

      Reply

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