Mushroom Bisque Recipe

Preheat and prepare

Preheat oven to 425°F (220°C) if roasting garnish mushrooms; otherwise preheat a large heavy pot over medium heat for stovetop steps.

Roast or brown primary mushrooms

Toss about two-thirds of the sliced mushrooms (reserve one-third for garnish) with 2 tbs olive oil and a pinch of salt. Spread on a rimmed baking sheet and roast 18–22 minutes until deeply browned and some edges are crisp. Alternatively, brown in the pot in two batches over medium-high heat without crowding to develop color. Roasting or browning concentrates flavor for the bisque.

Sauté aromatics

In the large heavy pot, melt 2 tbs butter over medium heat. Add the sliced onion and a pinch of salt; cook, stirring occasionally, until soft and translucent, 8–10 minutes. Add the minced garlic and thyme leaves and cook 1 minute until fragrant.

Deglaze with wine and Madeira

Add the roasted/browned mushrooms to the pot. Pour in 1 tbs dry white wine and 1 tbs Madeira, scraping any browned bits from the pan. Let the alcohol reduce 1–2 minutes.

Simmer with stock

Add 4 cups of vegetable or chicken stock and the bay leaf. Bring to a gentle simmer, then reduce heat and simmer uncovered 15–20 minutes to meld flavors.

Blend until smooth

Remove the bay leaf. Use an immersion blender to purée the soup until smooth and velvety (or transfer in batches to a blender, venting lid and filling only halfway). If you prefer a slightly chunky bisque, pulse less until desired texture is reached.

Finish with cream and season

Return the blended soup to low heat. Stir in 3 tbs heavy cream and season with 1 tsp salt and 1 tsp freshly ground black pepper, tasting and adjusting as needed. Keep warm while preparing garnish.

If not already roasted, toss the reserved 4 oz mushroom slices with 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp pepper. Spread on a small baking sheet and roast at 425°F (220°C) for 10–12 minutes until edges caramelize and mushrooms are crisp at the edges. If using stovetop, sauté in a small skillet over medium-high heat 6–8 minutes until browned and slightly crispy.

Ladle the finished bisque into warmed bowls. Top each bowl with a spoonful of the roasted mushroom garnish, scatter about 1 tbsp crumbled feta per bowl (total 1/4 cup for 4 servings), and sprinkle with chopped chives if using. Finish with a light drizzle of extra-virgin olive oil if desired. Serve immediately.