Recipe for Creamy Mushroom Bisque

Creamy Mushroom Bisque

It goes without saying that mushrooms are an absolute favorite in our house; so versatile, so flavorful (think unami) and so nutrious~yep the toad stool is king.  If following this recipe I cannot imagine a better bisque and yes I mean even at some of the finest establishments; think about it we are using fresh organic ingredients that we control~there are very few restaurants that use 100% organic (I know because I keep looking) we will end up with a delicious outcome every time (think velvety) So take the time (which really is not a lot here) and have an elegant evening in.  Enjoy!!

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Creamy Mushroom Bisque
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  • 1 (8 oz) package of organic white button mushrooms
  • 2 (8 oz) packages of organic cremini mushrooms
  • 1 (8 oz) package of shitake mushrooms
  • 2 tbs ghee
  • 1-1/2 cups organic onion-diced
  • 3 sprigs of fresh organic thyme
  • 1/8 cup dry sherry
  • 3 cups water
  • 3 cups chicken stock/bone broth
  • 3/4 cups organic heavy whipping cream
  • 2 egg yolks
  • 1-1/2 tsp fresh squeezed organic lemon juice
  • S & P to taste


  1. First off is to wipe all the mushrooms from soil and trim the stems (I leave them on I just trim off the end~except the shitake I remove the stems completely). 
  2. Toss them in a medium bowl with a tablespoon of salt-cover (does not have to be super tight and microwave (4) minutes~stir and then repeat two more times for a total of 12 minutes; drain but keep the mushroom liquid.  
  3. In a large skillet over medium high heat melt your ghee and saute the onions and mushrooms  for about 10 minutes, add the sherry, reserved mushroom liquid and thyme and let cook about a minute. 
  4. Add water and let that simmer about 10 minutes then add your stock~stir to incorporate then let simmer about 25 minutes. 
  5. Turn off heat a let cool just a bit. 
  6. Work in two batches: add half mushroom mixture to your blender and slowly work until the puree mode and your soup has a very creamy texture (I think this is where the Vitamix really does the job beautifully), follow-up with the second batch then transfer back to your pan (a good soup pot would be better at this point). 
  7. Meanwhile whisk both egg yolks and cream in a separate bowl and depending how much you allowed the soup to cool, you may need to temper the eggs a bit by adding a small amount of soup to the egg/ cream mixture to bring the yolks slowly up to temperature. 
  8. Finally combine your two mixtures together and then finish with the lemon juice; heat through but do not boil. 
  9. I garnish with crispy bits of bacon and it gives it a nice salty crunch and a rustic appearance.

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