Mushroom Bisque

This mushroom bisque starts with a full pound of finely chopped fresh mushrooms sauteed in butter with onions until tender. That base simmers with chicken broth, white wine, a bay leaf, and a pinch of freshly grated nutmeg into a deeply savory soup.

Two thickening methods work together here. A flour roux cooked into the mushrooms gives the bisque body, and a cornstarch slurry added later brings it to that silky, spoon-coating consistency that defines a proper bisque. The double thickening means neither technique has to do all the work, so you avoid the pasty texture that too much flour can leave.

Warm the heavy cream before stirring it in. Cold cream dropped into hot soup can cause the base to break, leaving you with an oily, separated mess instead of a smooth finish.

Chef Tips

• Chop the mushrooms very finely. The bisque is not pureed, so the size you cut them is the size they’ll be in the finished bowl. Fine dice gives the best texture.
• White pepper is used instead of black for a reason. It blends invisibly into the cream-colored soup. Black pepper specks look out of place.
• Remove the bay leaf before serving. It has done its job after 15 minutes of simmering.

Variations

• Use a mix of cremini, shiitake, and oyster mushrooms for a more complex, woodsy flavor.
• Replace white wine with dry sherry for a richer, slightly sweeter bisque.
• Stir in a splash of truffle oil right before serving for an upscale finish.