Temperatures here have plumeted, and it has me diving into a big bowl of warm and comforting soup. I have been enjoying this creamy portabella mushroom bisque all through the winter because of it’s silky smooth texture that will make you swoon.
This recipe has you make a roux out of butter and flour. The roux is what really gives this soup the silky smooth texture. Everything clings together in a smooth fluid fashion that is incredibly velvety.
If you’re not an onion person, don’t be afraid. The onion is an aromatic that adds depth to the broth. The soup will not taste like onion. It taste like mushrooms, but without the spongy texture of a mushroom!
Tips and tricks for the Creamy Portabella Mushroom Bisque recipe:
- I used all portabellas in my bisque because they are my favorite mushroom. I would not recommend the white button mushroms, as they lack flavor in comparision. You could try a wild mushroom mix, if you prefer.
- I blended this soup to make it super smooth. You don’t have to blend if you prefer the chunky mushroom texture. If you do blend, don’t use a hand wand. It will not result in the same texture.
- If you don’t have sherry, try white wine vinegar instead. I have used both with success.
Creamy Portabella Mushrooom Bisque
Prep time
Cook time
Total time
Author: Alison's Allspice
Recipe type: Main
Serves: 4 dinner servings
Ingredients
- 16 oz portabella mushrooms
- 1 small onion
- 3 cups vegetable broth
- 1 cup water
- ¼ tsp black pepper
- 1 bay leaf
- ¼ cup butter
- ¼ cup all purpose flour
- ½ cup half and half
- ¾ tsp salt
- 1 TBS sherry
Instructions
- Chop mushrooms and onion and add to a pot with broth, water, black pepper and bay leaf. Bring to a boil and simmer for 40 minutes, or until the mushrooms are visibly reduced and the broth is fragrant. Remove bay leaf.
- Transfer soup to a blender and puree, working in batches if necessary.
- In a skillet melt butter and whisk in all purpose four. Whisk constantly over medium low heat for 3-5 minutes to very slightly brown the butter and flour. Reduce heat to low and mix in 2 cups of the mushroom mixture, whisking constantly. Whisk in half and half.
- Add remaining mushroom mixture back to the pot, and whisk in the roux mixture. Season with salt and let the soup heat through (bring back to a boil and turn it off).
- Stir in white wine vinegar and serve.
Recipe adapted from the Food Network.
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