Mushroom Bisque Recipe - Homemade Cream of Mushroom Soup (2024)

FAQs

Is mushroom bisque the same as cream of mushroom? ›

Mushroom Bisque is a stepped up version of cream of mushroom soup. It is smooth and rich with an earthy flavor. There is a small amount of cream but not enough to obscure the flavor of the mushrooms. Instead of using thickeners like corn starch or all purpose flour, the soup is pureed so it is thick without them.

Herbs: The best herbs we have found over the years to compliment those incredible flavours is a combination of thyme and parsley. Of course, if you don't like those, you can also use rosemary, oregano, tarragon, chives or cilantro. Use what you love!

Cream of chicken, celery, broccoli, or potato soup all work well as side dishes for any meal. On the other hand, you can use heavy cream, sour cream, or cream cheese combinations to substitute cream of mushroom soup as an ingredient in a recipe.

Add cream or yogurt

Adding extra cream can thicken a creamy or blended soup like this wild mushroom-soup, but stirring in a spoonful of thick yogurt can be more effective. Be careful not to boil the soup once you've added the cream or yogurt or it may split.

A bisque is a smooth, creamy French style of soup, traditionally made from crustaceans like lobster, crab or crayfish. It should include a stock made from the shells, a large amount of cream, and a thickening agent made from either finely-ground shells or rice.

This luscious mushroom bisque recipe features a variety of freshly foraged mushrooms including cauliflower, morel and porcini. Each mushroom is prepared mushroom separately, then composed in the bottom of each bowl before surrounding the fungi with the velvety mushroom soup.

Recipe tips and variations

Or, add 2 cups water to this full recipe to make 2 servings of soup, 2 cups each (stir over medium heat until heated through). Storage: Store leftovers covered in the refrigerator for up to 4 days.

Method 3: Add dairy

Dairy works well if it has a high-fat content, says Broussard. The best options for thickening soup are cream or half and half. Plain yogurt or even freshly grated cheese works well and adds an extra layer of tangy, salty flavor.

If the soup tastes a little bland to you, add a splash of rice vinegar or cider vinegar. If you don't have tarragon, try thyme, oregano, or rosemary.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Why does cream of mushroom soup get watery? ›

Watery cream soups can come from a couple of different reasons. One of them is that the thickener that was utilized (be it a fat and flour roux or a liquid and flour or corn starch slurry) was inadequate.

Mushrooms exhibit anti-inflammatory properties and, acting as a prebiotic, can improve gut health. They're also a good source of potassium and B vitamins. Most notably, mushrooms are the only plant-based source of vitamin D, a vitamin that we get primarily from being exposed to sunlight.

That is easily remedied by slicing and sautéing fresh mushrooms and adding them to the soup along with their cooking juices. If you're feeling adventurous, try using other varieties of mushrooms rather than white buttons. Also, add some finely diced shallots to the sautée and season them well with salt and pepper.

The easiest, and best way to thicken a home-made cream of mushroom soup, is to use an immersion blender. You puree half the mushrooms, that not only thickens the soup wonderfully, but intensifies the mushroom taste as well !

Key Differences

Ingredients: Bisque is often made with seafood and enriched with heavy cream, whereas soup can be made with a wide range of ingredients, offering more versatility. Consistency: Bisque is consistently smooth and velvety, while soup can have a diverse range of consistencies, depending on the recipe.

In essence, while both soup and bisque share the comforting effect of a warm, liquid embrace, bisque takes the concept to a higher level, weaving an intricate tapestry of flavors and textures that make it a true indulgence.

Although a bisque and a chowder are both cream-based soups and most often feature seafood, it is their consistency that defines them and makes them quite different from each other. Whereas a bisque is smooth, a chowder is chunky, chock full of hearty pieces of ingredients such as potato and clams or corn.

The term "bisque" is also used to refer to cream-based soups that do not contain seafood, in which the pre-cooked ingredients are pureed or processed in a food processor or a food mill. Common varieties include squash, tomato, mushroom, and red pepper.