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
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