Creamy Mushroom Bisque


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Unsalted butter, 4 tablespoons (2 oz/60 g)
  • Shallot, 1 large, chopped
  • Cremini mushrooms, 10 oz (315 g), chopped
  • Flour, 3 tablespoons
  • Mushroom broth or stock, 3 cups (24 fl oz/750 ml), homemade or purchased
  • Brandy, ¼ cup (2 fl oz/60 ml)
  • Heavy (double) cream, ½ cup (4 fl oz/125 ml), plus more for garnish
  • Salt and freshly ground pepper


  • Cook the soup

    In a large, heavy saucepan over medium heat, melt the butter. Add the shallot and sauté until translucent, about 2 minutes. Add the mushrooms, cover, and cook until their juices are released, about 3 minutes. Stir in the flour and cook, stirring, until thoroughly blended, about 1 minute. Pour in the broth and brandy. Bring to a boil, cover, reduce the heat to medium, and simmer for 15–20 minutes.

  • Finish the soup

    Transfer the soup to a blender and process to a smooth purée. Add the ½ cup cream and pulse twice just to blend. Return to the pan and place over low heat. Reheat to serving temperature. Season to taste with salt and pepper. Ladle into bowls, drizzle with cream, and serve.