Simmer
Mushroom Bisque
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8 Reviews
lkthebaker
May 1, 2024
I'm truly confused. This recipe took forever (I doubled it, unfortunately). Despite the fact that First, I strained the sherry/mushroom liquid through a coffee filter, which broke, and then through cheesecloth, it had dirt in it after pureeing. It is ridiculously thick and I really don't like the flavor. I've never had luck with dried mushrooms. I guess I shouldn't have tried again. I used a combination of dried porcinis and chanterelles, which were very expensive. Such a waste. Was making it for an elderly friend who has pneumonia and said she was craving mushroom bisque. So sad.
Lydia B.
January 15, 2023
don't understand the "bitter" comment.....did you use enough fluid to hydrate the mushrooms....that's the only change I'd make. This is the best Mushroom Bisque since the stuff I had at Portobellos a restaurant at the big shopping center up in Oakland county in Michigan.
Jen
January 15, 2023
This bisque is terribly bitter.
Jessiej0x1
January 20, 2023
Mine turned out slightly bitter too. I was able to easily correct it with a bit of baking soda. I wonder what we did wrong? Maybe it was the type of mushrooms used?
Tforsyth
December 14, 2022
This is such a delicious soup! The flavor is rich, deep and balanced. Don’t omit any steps - it’s worth the effort. I served the soup with a caramelized onion grilled cheese and my guests flipped!
Stephanie
September 17, 2022
I just made this recipe and right off the spoon, it is wonderful. It has a depth of flavor that I guess comes from the different steps you go through to make it, so don't skip the steps! I also agree with the 2 previous reviewers, I added more chicken stock and a tad more sherry at the end. I thought I would have to let it sit in the fridge for a day to let the flavors meld but it tastes great right now. So, I'm going to enjoy a bowl of it tonight.
Lydia B.
August 9, 2020
Fabulous soup! Reminds me of the Mushroom Bisque served at Portobellos Restaurant at Somerset Collection many years ago. I do agree completely with previous reviewer that you need a lot more liquid for hydrating the dried mushrooms and also extra for the final soup. It’s a winner once you increase the fluid.
Joyce
April 6, 2019
This was a delicious, earthy soup. Just add more liquid initially when de-hydrating the dry mushrooms as 1/2 cup of sherry was not enough. I added another 1 and 1/2 cups chicken broth to it and simmered. Also, when adding the extra chicken broth to the soup, I added 4 cups. After pureeing w/ a hand blender, and re-heating, I added another 1/2 cup of sherry as it needed that warming feeling.
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