Wild Mushroom Bisque

It ‘s a snowy day here in Southern Ontario. When the snow comes it’s time to head to the kitchen.

I have been making this bisque for many years. I would love to take credit for the recipe but I am afraid this is not one of my master pieces. I found this recipe many years ago in Alive Magazine and have made it for many dinner parties.  I periodically get a phone call from friends asking when I would make it again, and could I deliver it. I received this phone call today.

Off to the kitchen I went, the delivery has been made and with some extra made for our dinner too, I thought I would share this recipe with you.

This light cream soup has a woodsy flavor and is excellent as a first course or as a light meal served with crusty rolls and a main course salad. It is also a perfect start to dinner, formal or informal, or perfect for Fall or Winter at the Cottage.


Wild Mushroom Bisque




3 cups (750 mL) organic sodium-reduced chicken stock

2 cups (500 mL) assorted dried mushrooms
2 Tbsp (30 mL) organic extra-virgin olive oil
1/2 cup (125 mL) shallots, minced
1 Tbsp (15 mL) fresh rosemary, diced
2 Tbsp (30 mL) organic whole wheat flour
1/2 cup (125 mL) fat-free evaporated milk

Heat chicken stock until boiling, remove from heat, and add dried mushrooms. Let soak for 20 minutes. Strain liquid into a bowl, reserving liquid. Coarsely chop mushrooms, and set aside.

Heat a medium saucepan over medium-high heat. Add oil and shallots, saute for 3 to 5 minutes or until golden brown. Add reserved mushrooms and rosemary and saute for 1 to 2 minutes or until mushrooms start browning. Add flour to coat shallots and mushrooms. Pour in reserved chicken/mushroom stock. Bring to a boil, cover, and reduce heat to simmer. Simmer for 10 minutes. Add milk, heat through, and serve.

Makes 4 – 1 cup (250 ml) servings.

Mushrooms have long been touted as immune enhancers. This soup does more than warm your soul; it also supports your immune system for flu season.

Each serving contains: 149 calories; 4.7 g protein; 3.6 g total fat (1.1 g sat. fat, 0 g trans fat); 18.2 g carbohydrates; 2.5 g fibre; 467 mg sodium.

You can make this recipe Gluten Free by substituting with a Gluten Free Flour.

6 thoughts on “Wild Mushroom Bisque

  1. We love mushroom and fungi. But it is getting extremely hard to get real wild mushrooms as opposed to those being cultivated in farms. Our German friends go into the forests every spring to pick wild mushrooms. So nice. Wish we could, but the ones here are definitely not edible!


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