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Home » Soups » Mushroom Bisque

Mushroom Bisque

February 6, 2012 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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 { Mushroom Bisque  }



Yesterday,  at our church we had a “Souper Bowl” Sunday. You know…. cause it was the “Super Bowl”…. ok well really, that’s not why we had it, but it was called the “Souper Bowl”. We had a few people from church bring crock pots full of soup and for $3.00 you could get a bowl of soup, a sandwich and a dessert. 

All of the money and the collected non-perishable food items went to Cooperative Christian Ministries, who helped 430 families last year with food, medicine, rent and utilities.
I picked this Mushroom Bisque Soup to make for the lunch. I’ve made it before and we loved it. It is so easy and flavorful, so I knew it would be a hit. 
It was! 
This soup isn’t just mushroom flavored! It’s stocked full of  hearty mushrooms! 
I loved it this way, but of course you could always use less or even add more mushroom!
I’ve been using a combination of Bella, Shiitake and Oyster Mushrooms for this soup at home, but for the batch I made for the church I just used Baby Bellas and it turned out just as well. 

“Come join SoupaPalooza at TidyMom and Dine and Dishsponsored by KitchenAid, Red Star Yeast and Le Creuset”

Mushroom Bisque
Adapted just a tiny bit from Mary Pat Fralick/Foodnetwork
(Printable Recipe Here)
Serves 6-8 
*Recipe easily divided, doubles, and triples*
What you need:
4 cups chicken broth
1 pound mushroom, chopped
1 tablespoon onion salt
6 tablespoons butter
6 tablespoons all-purpose flour
8 tablespoons half-and-half
2 bay leaves
2 teaspoon White pepper
2-3 teaspoon Hot sauce

What to do:

In a large pot, bring chicken broth to a boil.

Add the chopped mushrooms and onion salt. Turn down to a simmer. Cover and Simmer for 1 hour and 30 minutes.

Once the mushrooms have been simmering for 1 hour and 30 minutes, start making the roux.

In a medium sauce pan, melt the butter. Whisk in the flour until everything is incorporated. 

Continue to whisk while slowly adding the half-and-half .

Add bay leaves and whisk constantly until the sauce is thick and smooth. 

Remove bay leaves and discard.

Add the roux to the mushroom soup and stir. Keep stirring until everything is mixed well.

Season with salt, pepper and hot sauce. Let simmer for about 5 minutes.


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I love the Farmer’s Market and Farm to Table meals but I’m also not ashamed to use canned vegetables and baking mixes. It’s all about balance! I’m so glad y’all are here!

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