Wild Mushroom Bisque Delight (Printer-friendly)

A creamy blend of wild mushrooms, thyme, and sherry for a rich, elegant soup experience.

# What You'll Need:

→ Mushrooms

01 - 1.1 lbs mixed wild mushrooms (cremini, shiitake, chanterelle, oyster), cleaned and sliced

→ Aromatics

02 - 2 tbsp unsalted butter
03 - 1 tbsp olive oil
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 medium leek (white and light green parts), sliced

→ Herbs & Seasonings

07 - 1 tsp fresh thyme leaves or 0.5 tsp dried thyme
08 - 0.5 tsp freshly ground black pepper
09 - 0.75 tsp fine sea salt, plus additional to taste

→ Liquids

10 - 0.25 cup dry sherry
11 - 4 cups vegetable or chicken broth
12 - 0.5 cup heavy cream

→ Garnish

13 - Fresh chives or parsley, finely chopped (optional)
14 - Extra sautéed mushrooms (optional)

# How To Make It:

01 - Heat butter and olive oil in large pot over medium heat. Add onion, leek, and garlic; sauté for 3-4 minutes until softened but not browned.
02 - Add sliced mushrooms and thyme. Cook, stirring occasionally, for approximately 10 minutes until mushrooms release their liquid and turn golden.
03 - Season with salt and pepper. Pour in sherry, stirring to deglaze pot and scrape browned bits from bottom. Simmer for 2 minutes until alcohol mostly evaporates.
04 - Add broth and bring to gentle simmer. Lower heat and cook uncovered for 15-20 minutes to meld flavors.
05 - Remove from heat. Using immersion blender, purée soup until smooth. Alternatively, blend in batches using countertop blender, being careful with hot liquid.
06 - Stir in heavy cream. Taste and adjust seasoning as needed. Return to low heat if necessary to warm through, but do not boil.
07 - Ladle into bowls and garnish with fresh chives, parsley, or extra sautéed mushrooms if desired.

# Expert Advice:

01 -
  • It tastes like you spent all day cooking, but honestly takes under an hour from start to finish.
  • The sherry adds this unexpected sophistication that makes people ask for your secret.
  • You can easily swap the cream for plant-based alternatives if that's your style.
02 -
  • The sherry makes or breaks this dish, so don't use the cheapest bottle you can find; it needs enough character to shine through without tasting harsh or chemical.
  • Blending it smooth is what transforms this from mushroom soup into actual bisque, so don't skip that step even if the texture seems fine.
03 -
  • Clean your mushrooms with a damp paper towel rather than rinsing them, since they'll absorb water and steam instead of caramelize.
  • Resist the urge to add the cream while the soup is still boiling, because heat can make it break or separate and you'll lose that silky texture you worked for.
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