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an elegant white coffee cup and saucer filled with mushroom soup, crispy mushrooms and a spoon and cloth napkin.


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. 

  • Author: Chef Dave
  • Prep Time: 10
  • Cook Time: 20
  • Category: Soup
  • Method: stove top
  • Cuisine: French
  • Diet: Gluten Free

Keywords: Mushroom, Bisque, Soup