Roasted Mushroom Bisque

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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5 from 3 votes

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Roasted Mushroom Bisque

Prep Time

5 mins

Cook Time

1 hr 25 mins

Total Time

1 hr 30 mins

 

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

Course: Soup

Cuisine: French

Servings: 4

Calories: 350 kcal

Ingredients

• 1 lb baby bella mushrooms (other varieties can be substituted)
• 1 tbsp vegetable oil
• 32 oz chicken broth
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 bay leaf
• 2 sprigs thyme
• 6 tbsp butter
• 6 tbsp flour
• 1 1/2 cups half-and-half
• 1 tsp kosher salt
• Couple of grinds of fresh ground pepper

Instructions

1. Preheat oven to 450 degrees.

2. Toss mushroom in oil and place on baking pan.

3. Roast mushrooms in the oven for 20-25 minutes, then remove from oven and roughly chop.

4. Add mushrooms, chicken broth, onion, garlic, thyme and bay leaf to a pot and simmer for 1 hour.

5. 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. 

6. Slowly add half-and-half into the roux, continuing to stir.

7. 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. 

8. Add salt and pepper.

9. Serve immediately.

Recipe 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!

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