Wild Mushroom Bisque Recipe

Wild Mushroom Bisque Recipe

How To Make Wild Mushroom Bisque

A healthy combination of mushrooms lends the perfect earthiness to this bisque recipe. The dish is also creamy with some rosemary flavors.

Preparation: 15 minutes
Cooking: 40 minutes
Total: 55 minutes



  • 1cupdried porcini mushrooms
  • 2lbsmixed fresh mushrooms
  • 1tbspolive oil
  • 1tbspunsalted butter
  • 4shallots
  • kosher salt
  • freshly ground pepper
  • 1tspfresh rosemary leaves
  • 1celery stalk
  • ¼cupmarsala,or sweet sherry
  • 1medium yukon gold potato
  • 1cupchicken broth,canned
  • 1tspfresh thyme leaves,or tarragon leaves
  • 1cupmilk,or cream
  • 2tbspmadeira,or sherry


  1. Bring 2 cups of water to a boil. Place porcini mushrooms in a large glass measuring cup. Pour boiling water over mushrooms and set aside. Wash and trim fresh mushrooms; cut into quarters and set aside.

  2. Heat oil and butter in a 4-quart stockpot over medium heat. Add shallots, pinch of salt and pepper, and rosemary. Cook over medium heat for about 7 minute, stirring occasionally, until shallots begin to brown.

  3. Add celery and continue to cook until translucent. Add fresh mushrooms and generously season with salt and pepper, stirring frequently for about 5 minutes, until mushrooms lose approximately half their volume.

  4. Using a slotted spoon, remove porcini mushrooms from water and add them to stockpot. Increase heat to medium high and add Marsala. Cook for 1 minute.

  5. Slowly pour the porcini liquid into stockpot, leaving any sediment behind. Add the potato and chicken broth and bring to a boil, then reduce to a simmer and cook until potatoes are tender. Turn off heat and let soup cool slightly for about 8 minutes, stirring occasionally.

  6. Using a standard or immersion blender, puree soup until smooth. If using a standard blender, puree in small batches to prevent spillage.

  7. Transfer to a clean pot or storage container.

  8. When ready to serve, reheat the soup and add thyme and milk; stir well.* Simmer 5 minutes and adjust seasoning to taste. Turn off heat, add Madeira, and stir well.

  9. Serve immediately.

Recipe Notes

  • Soup can be refrigerated for up to 2 days or frozen for up to 2 months.
  • *Use additional milk or chicken broth if the soup is too thick.


  • Calories: 257.44kcal
  • Fat: 6.86g
  • Saturated Fat: 2.58g
  • Trans Fat: 0.08g
  • Monounsaturated Fat: 2.80g
  • Polyunsaturated Fat: 0.80g
  • Carbohydrates: 42.06g
  • Fiber: 6.84g
  • Sugar: 10.14g
  • Protein: 11.26g
  • Cholesterol: 10.36mg
  • Sodium: 822.22mg
  • Calcium: 83.32mg
  • Potassium: 1283.25mg
  • Iron: 2.22mg
  • Vitamin A: 37.53µg
  • Vitamin C: 14.72mg
Share your thoughts on this delectable Wild Mushroom Bisque recipe in the Recipe Sharing forum and let us know if you have any tips or variations to enhance this comforting dish.

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