Description
A creamy and comforting mushroom bisque that warms both hands and hearts, perfect for chilly evenings.
Ingredients
- 4 tablespoons unsalted butter
- 20 ounces sliced mushrooms
- ½ cup diced onion
- 2 teaspoons minced garlic
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh parsley, chopped
- ¼ cup all-purpose flour
- 3 cups chicken broth
- 1 ½ cups heavy cream
- Salt and pepper, to taste
Instructions
- Melt the butter in your Dutch oven over medium heat.
- Add the sliced mushrooms and cook for 5 minutes, allowing them to release their natural liquid.
- Reduce the heat to medium-low and cook for an additional 10–15 minutes, watching the liquid evaporate.
- Add the diced onion, minced garlic, thyme, and parsley; cook for 2–3 minutes.
- Raise the heat to medium and stir in the flour, cooking for 3–4 minutes until thick.
- Gradually add the chicken broth while stirring to avoid clumps.
- Stir in the heavy cream until fully combined.
- Transfer the soup to a blender in batches and blend until smooth.
- Return the soup to the pot and let it simmer on medium-low for 10 minutes.
- Season with salt and pepper; serve warm.
Notes
For a vegetarian version, substitute chicken broth with vegetable broth.
