WILD MUSHROOM BISQUE
Wild Mushroom Bisque in the wintertime? I don’t think there is anything more comforting than a bowl of soup to warm the soul. Especially with a crackling fireplace going strong to heat the room. This Wild Mushroom Bisque will be just what the doctor or chef ordered and is super easy to make. Comforting, woody, creamy and delicious! If you are a mushroom lover like my wife and I, you will love this dairy free simple wild mushroom bisque made from fresh and dried mushrooms and a touch of coconut cream for a smooth texture.
What’s the difference between a soup and a bisque?
In short, a soup is typically made with a vegetable base that can be blended or pureed until smooth. A Bisque would traditionally be made from seafood in which the vegetable base is pureed as well and then cream or a flour roux or both is added to create a smooth silky texture and then the seafood is added back in at the end. That is your layman’s terms to a bisque however you can research it and get a ton of information on the history of soup vs bisque.
Either way, when it’s cold outside you will want to make this delicious dairy free version of bisque. It’s so good you won’t even realize there isn’t any dairy in it.
Here’s what you will need to make this delicious mushroom bisque:
- 8oz cremini mushrooms
- 1/2 oz dried mushroom mix (I used a poultry mushroom mix
- 4 oz package of fresh mixed wild mushrooms (reserve the shitakes from package for sautéing crisp for garnish)
- 1/2 of a large shallot minced
- 2 Cups Chicken or vegetable stock (I used chicken for the flavor but it’s your choice)
- 1/2 Cup Culinary coconut milk (I like this one)
- 2 cloves fresh garlic sliced
- 3 cups water
- 1/4 Cup white wine
- olive oil for sauteing
- Salt and pepper to taste
WILD MUSHROOM BISQUE
This soup/bisque is a quick and easy weeknight meal served with some fresh baked rolls, a green side salad or a grilled sandwich. Take the leftovers for your lunch the next day for a warm satisfying meal!
- Total Time: 30 minutes
- Yield: 6 1x
8oz cremini mushrooms sliced
1/2 oz dried mushroom mix (I used a poultry mushroom mix
4 oz package of fresh mixed wild mushrooms (reserve the shitakes from package for sautéing crisp for garnish)
1/2 of a large shallot minced
2 Cups Chicken or vegetable stock (I used chicken for the flavor but its your choice)
1/4 Cup Culinary coconut milk (whole foods)
2 cloves fresh garlic crushed
3 Cups water
1/4 Cup white wine
olive oil for sauteing
1/2 tsp Salt and
1/4 tsp fresh cracked pepper
In a 3 qt sauce pot add the water and bring to a boil, add the dried mushroom package and take pot off heat and let the dried mushrooms steep for about 15 minutes. While that is steeping heat up a large sauté pan to med high heat. Add 2 TBS of olive oil and the reserved fresh shitakes and sauté until well browned and crispy, remove from pan and place on a paper towel to drain.
To the same pan add 2 to 3 tablespoons of olive oil and add the shallots and sauté for 2-3 minutes until starting to get tender. Add the crushed garlic and cook another minute. Next add cremini and wild mushroom packs to the pan and cook until very tender and starting to brown nicely. Deglase the pan with the white wine and cook until the wine has mostly evaporated. Take off heat and let cool some.
Next strain the dry mushrooms that have steeped and reserve the liquid.
In a blender, add the sautéed fresh mushrooms and steeped mushrooms and add the mushroom water that you steeped the dried mushrooms in and 1 Cup of the stock. CAUTION: contents will be hot so place the lid on the blender WITHOUT the plastic hole cap. Place a dry towel over the hole and start the pulse the blender a few times to get it started and then blend on low until smooth. While blending remove the towel and if contents are too thick add the remaining stock until you reach the thickness you prefer. Then add the culinary coconut milk (it will not make the soup taste like coconut). Stop the blender and add Salt and pepper to taste and blend to mix.
If you don’t need a vegan meal, you can substitute heavy cream for the coconut milk which makes this dish even more heavenly.
- Prep Time: 10
- Cook Time: 20
- Category: Soup
- Method: stove top
- Cuisine: French
- Diet: Gluten Free
Keywords: Mushroom, Bisque, Soup
Serve the soup in a bowl and top with a few of the crispy shitakes and even a little chive oil like in the picture or some fresh chopped chives. If you don’t have any dairy issues, you can substitute heavy cream for the culinary coconut milk and garnish with a dollop of sour cream or crème fraiche if you wish!
Hey, I'm Chef Dave!
A retired chef of 27 years, I’m so excited to be able to share my love of cooking. My recipes are usually easy to follow, fresh, and simply delicious! Our kitchen is a gathering place where I love being with friends and family. A place filled with laughs, good conversation, great food, and a good glass of wine!
From my table to yours, Cheers!