Mushroom Bisque Recipe

Roast mushrooms

Preheat oven to 425°F (220°C). Toss quartered cremini and sliced shiitake with 1 tbsp olive oil and 1/2 tsp salt on a rimmed baking sheet, spreading in a single layer. Roast 20–25 minutes, stirring once after 12 minutes, until deeply browned and slightly crisp at edges. Remove and set aside.

Caramelize onions

While mushrooms roast, heat 2 tbsp butter in a large heavy pot over medium-low heat. Add the thinly sliced onion and 1 tsp granulated sugar. Cook, stirring occasionally, for 25–30 minutes until deep golden and caramelized. If onions begin to stick or brown too fast, reduce heat and add a splash (1–2 tbsp) of stock or water to deglaze the pan.

Sauté garlic and herbs

Increase heat to medium. Add the minced garlic and thyme sprigs to the caramelized onions and sauté 1–2 minutes until fragrant (do not burn).

Add remaining 1 tbsp butter to the pot. Sprinkle the 2 tbsp flour over the onion mixture and stir constantly for 1–2 minutes to cook the flour (makes a light roux). This will help thicken the bisque.

Pour in 1 cup dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes.

Add the roasted mushrooms to the pot along with the 4 cups stock. Bring to a gentle simmer, remove thyme sprigs, and partially cover. Simmer 15–20 minutes to allow flavors to meld.

Use an immersion blender to purée the soup until smooth but still slightly textured. Alternatively, work in batches in a blender—do not overfill—and purée until smooth. Return to pot.

Stir in 1 cup heavy cream and simmer on low 3–5 minutes to warm through. Taste and adjust seasoning with remaining 1 tsp salt and 1 tsp freshly ground black pepper (or to taste).

Finish with 1 tsp sherry vinegar to brighten the flavors. If using, whisk in 1/2 tsp truffle oil for aroma (optional).

Ladle bisque into bowls and garnish with chopped chives or parsley. Serve hot with crusty bread.