Creamy Mushroom Bisque

Ingredients

• 3 tbsp Butter
• 0.5 Yellow onion (Diced small)
• 1 lb Mushrooms (Thinly sliced; 8 oz cremini and 8 oz mixed mushrooms, such as cremini, white, or shiitake)
• 1.5 tsp Kosher salt
• 0.25 tsp Freshly ground black pepper
• Nutmeg (1 pinch)
• 2 Garlic (Cloves, finely chopped)
• 2 tbsp Flour
• 2 cups Chicken stock
• 2 cups Whole milk
• 1 tbsp Balsamic vinegar
• 2 tbsp Fresh parsley (Finely chopped, plus more for serving; sprig for garnish)
• High-quality olive oil (For serving, drizzle)

Steps

1. 1

   In a large pot over medium heat, melt the butter. Add the diced onion and cook, stirring often, for 3–5 minutes, until softened and translucent.

2. 2

   Add the sliced mushrooms, kosher salt, black pepper, and nutmeg. Cook, stirring, for 7–10 minutes, until the mushrooms are tender. If desired, reserve a few mushroom slices for serving.

3. 3

   Mix in the chopped garlic and flour. Cook for 1 minute.

4. 4

   Add the chicken stock 1 cup at a time, stirring to incorporate each addition before adding the next. Bring the soup to a simmer.

5. 5

   Stir in the whole milk 1 cup at a time. Bring the soup back to a simmer and cook for 3–5 minutes, until the broth thickens slightly.

6. 6

   Remove the pot from the heat. Transfer about three quarters of the soup to a blender, or use an immersion blender, and blend until smooth. Return the blended soup to the pot.

7. 7

   Stir in the chopped parsley and balsamic vinegar. Taste and add more salt or black pepper if desired.

8. 8

   Serve warm. Garnish each bowl with a reserved mushroom slice if using, a sprig of parsley, and a drizzle of high-quality olive oil.

Notes

The author gives servings as 2 for a main course or 4 for an appetizer. Prep time is 10 minutes and total time is 30 minutes; cook time is calculated as approximately 20 minutes. Additional salt or pepper is optional and unquantified.

Nutrition per serving

• soup
• main
• appetizer
• vegetarian
• contains dairy
• contains gluten
• stovetop
• blended