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Chef John's Mushroom Bisque

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PREP TIME
10 min
COOKING TIME
85 min
TOTAL TIME
95 min
SERVINGS
6 servings
Lunch
Chef John's Mushroom Bisque
Ingredients
  • 1/4 cup unsalted butter
  • 2 (16 ounce) packages sliced fresh mushrooms
  • 1 pinch salt
  • 1 medium yellow onion, diced
  • 1 1/2 tablespoons all-purpose flour
  • 6 sprigs fresh thyme, tied in a bundle with kitchen twine
  • 2 cloves garlic, peeled
  • 4 cups chicken broth, or more to taste
  • 1 cup water, or more to taste
  • 1 cup heavy whipping cream
  • 1 salt and freshly ground black pepper to taste
  • 1 teaspoon fresh thyme leaves for garnish, or to taste
Instructions
1
Acquire all necessary components.
2
Heat the butter in a substantial cooking vessel over an intermediate heat level. Sear the mushrooms and a small amount of salt in the melted butter until they release their liquid, spanning approximately 5 to 10 minutes. Lower the heat to a low-medium intensity and continue cooking, stirring frequently, until the liquid disappears and the mushrooms develop a rich color, lasting around 15 to 25 minutes. Set aside some visually appealing mushroom slices for a decorative touch later, if desired.
3
Introduce the onion to the mushrooms and cook until it becomes soft and transparent, approximately 5 minutes.
4
Combine the flour with the mushroom mixture and cook, stirring constantly, to eliminate any raw flavor, roughly 2 minutes.
5
Add the thyme bundle and garlic cloves, then pour in 4 cups of chicken broth and 1 cup of water. Reduce the heat to a low level and simmer for an extended period, one hour. Discard the thyme bundle.
6
Blend the soup in batches using a blender until it reaches a smooth and dense consistency.
7
Add cream to the mixture. If it becomes too thick, add a small amount of chicken broth or water. Season with salt and black pepper.
8
Serve the soup in bowls, garnishing them with the reserved mushroom slices and thyme leaves.