So, I don't know what the deal is, but last week was soup week at my house or something. No really, I made three soups. In one week. Sausage & potato soup with kale, creamy asparagus, and lastly this mushroom bisque. I joke with Ben that I could live on a diet comprised of soups. And cereal. Don't ask.
Today I'm sharing a delicious recipe for homemade mushroom bisque soup! This is one of my favorite winter staples and (in my opinion) it's perfect when served alongside a large dinner salad or with panini grilled sandwiches. You can even offer it as a dinner starter if you're feeling 'fancy schmancy'.
The reason I love this bisque is because it's relatively easy to prepare and there are not many ingredients. Just the usual suspects- mushrooms, cream, butter, onion, and few other things to jazz it up.
You'll begin by simmering the mushroom & onion in the chicken broth for at least an hour (this is after you've first brought it to a boil).
When it's been almost an hour, you'll start making your roux. In my opinion, this is the most important part of the whole bisque. It's what will determine the creaminess of your soup, and really, whether or not it turns out. My advice- chill. Just take it easy with the roux. Melt the butter slowly and add the flour little by little and whisk rapidly to incorporate the butter & flour evenly. You should be left with a thick but smooth roux.
You'll follow up by slowly adding one tablespoon of half and half at a time to the roux and again- whisk well.
Next you'll add your roux slowly into the mushroom, onion, & broth pot. Whisk together until creamy & smooth. Ahh! I love this step. It all starts coming together.
Last but not least, I like to puree about half of my bisque so that the mushrooms are in tiny bits with a few larger mushroom pieces left as surprises for your palate. I use an immersion blender for this. And you don't need anything fancy, I found mine at Walmart and I think it was under $20. And I use it ALL THE TIME.
See how tiny the mushroom pieces are? It's very bisque-y isn't it? ;)
1 quart chicken broth
1 lb. mushrooms, chopped
1 onion, chopped
6 Tbs. butter
6 Tbs. flour
8 Tbs. half & half
1 bay leaf
Salt & pepper to taste
-Bring chicken broth to a boil and then add in the mushrooms and onion and bring down to a simmer.
-Cover and simmer for one hour
-In a separate pan/pot, melt the butter and then add the flour in 'slowly' by whisking
-Begin adding the half & half a tablespoon at a time into the butter & flour until smooth & creamy (if you need a bit more half & half then that's fine)
-Finally, add the bay leaf to the roux and continue mixing until smooth. Discard bay leaf.
-Add the roux slowly back into the mushroom, onion, & broth mixture by whisking it in. Stir until everything is smooth & creamy.
-Finally, puree about half of the bisque with an immersion blender, and you're done! Enjoy.
Have a great Tuesday, everyone! Chat soon.
*I modified my bisque from 'this' original recipe.