• Servings 4-6
  • Prep 15 min
  • Cook 35 min
  • Cuisine
  • Skill Level

Mushroom Bisque


  • 3 cups chicken stock
  • kosher salt and freshly ground black pepper to taste
  • 1 lb mushrooms, stems and caps, chopped
  • 1 pound mushroom caps, sliced
  • 4 and 1/2 tbs unsalted butter
  • 3 tbs flour
  • 1/4 cup cream sherry
  • 1/2 cup whipping cream
  • Add chicken stock to a large sauce pan.
  • Add the chopped mushrooms and simmer for 25-30 minutes.
  • Strain out the mushrooms and discard. Reserve the stock
  • Melt the butter in a saute pan.
  • Add the sliced mushrooms and saute lightly.
  • Add the flour and cook for 2 to 3 minutes, constantly whisking.
  • Add the sliced mushrooms and the mustard to the reserved stock.
  • Cook over medium high heat until the mixture starts to thicken. Stir frequently.
  • Add the cream sherry.
  • When the mixture begins to boil, remove from the heat and add the whipping cream.
  • Reduce the heat and simmer for a few minutes.

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