Roasted Mushroom Bisque
The deep flavor of earthy roasted mushrooms explode in this rich and creamy Roasted Mushroom Bisque.
Servings: 4
Calories: 293kcal
Ingredients
- 1 pound baby bella mushrooms (other varieties can be substituted)
- 1 tablespoon vegetable oil
- 32 ounce chicken broth
- ½ onion chopped
- 2 cloves garlic minced
- 1 bay leaf
- 2 sprigs thyme
- 4 tablespoons butter
- 4 tablespoons flour
- 1 ½ cups half-and-half
- 1 teaspoon kosher salt
- Fresh ground pepper to taste
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, approximately 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.
Nutrition
Calories: 293kcal | Carbohydrates: 17g | Protein: 8g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 66mg | Sodium: 1576mg | Potassium: 709mg | Fiber: 1g | Sugar: 7g | Vitamin A: 701IU | Vitamin C: 3mg | Calcium: 140mg | Iron: 1mg