Wild Mushroom Potato Bisque Recipe

Sauté mushrooms

Heat 2 tablespoons butter and 1 tablespoon olive oil in a large heavy-bottomed skillet over medium-high heat until butter foams. Add the chopped wild mushrooms in a single layer (work in batches if necessary). Let mushrooms brown without stirring for 2–3 minutes, then stir and continue to cook until deeply caramelized and their liquid has mostly evaporated, about 6–8 minutes total.

Add 1 teaspoon chopped fresh thyme and the minced garlic to the pan and cook 30–45 seconds until fragrant. Season with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Remove about 1/3 of the sautéed mushrooms and reserve for garnish; leave the rest in the pan to incorporate into the soup.

Sweat aromatics

In a heavy soup pot over medium heat, melt 2 tablespoons butter. Add the diced onion, diced celery, and sliced leek. Sweat gently, stirring occasionally, until softened and translucent but not browned, about 6–8 minutes.

Build roux

Stir in 2 tablespoons all-purpose flour and cook for 1–2 minutes, stirring constantly, to remove the raw flour taste. This will thicken the bisque slightly.

Deglaze and add potatoes

If using, add 1 tablespoon dry white wine to deglaze the pot, scraping up any browned bits. Add the diced Yukon Gold potatoes and the remaining sautéed mushrooms to the pot and stir to combine.

Simmer

Pour in 4 cups low-sodium stock and add 1 bay leaf. Bring to a gentle simmer, then reduce heat to maintain a gentle simmer. Cook until the potatoes are very tender, about 15–20 minutes. Taste and season with 1 teaspoon salt and 1 teaspoon freshly ground pepper, adjusting as needed.

Remove bay leaf

Discard the bay leaf before pureeing.

Purée the bisque

Using an immersion blender, purée the soup until smooth and silky. Alternatively, carefully transfer soup in batches to a blender and purée until smooth, then return to the pot. If you prefer a slightly chunky bisque, reserve an extra 1/2 cup of the cooked potato and some mushrooms and stir them back in after puréeing.

Finish with cream and adjust seasoning

Stir in 3 tablespoons heavy cream and (optional) 1 tablespoon sherry. Warm gently—do not boil once cream is added. Taste and adjust salt and pepper as needed.

Serve

Ladle the bisque into bowls. Top each bowl with the reserved sautéed mushrooms, a drizzle of truffle oil (if using), a sprinkle of snipped chives, and a crack of black pepper. Serve hot with crusty bread.