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Joanna Gaines' Mushroom Bisque

Mushroom Bisque

byJoanna Gaines
Total 1 hour
Active 60 mins
Makes 4 to 6 servings
TIP: Store any leftover bisque in an airtight container in the refrigerator for up to 5 days, or in the freezer in gallon zip-top bags for up to 30 days.
  • 5 tablespoons unsalted butter
  • 1/4 cup diced carrots
  • 1/2 cup diced white onions
  • 3 celery stalks, diced
  • 1 pound assorted mushrooms, chopped
  • 4 tablespoons all-purpose flour
  • 1/2 cup dry white wine
  • 4 cups chicken or vegetable stock or store-bought broth
  • 1 teaspoon kosher salt
  • 1 teaspoon coarsely ground black pepper
  • 2 fresh parsley sprigs
  • 2 fresh thyme sprigs
  • 1 bay leaf
  • 1 cup heavy cream
  • 12 slices mushroom, for garnish (optional)
  • Olive oil, for drizzling (optional)
  • Crusty bread, for serving
    1. In a medium pot or Dutch oven, melt the butter over medium heat. Add the carrots, onions, and celery and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the chopped mushrooms and cook, stirring occasionally, until softened, about 3 minutes. Add the flour and cook, stirring, for 2 minutes. Add the wine and cook, scraping all of the brown bits from the bottom of the pot, for 1 minute.
    2. To the pot, add the stock, salt, and pepper. Tie the parsley, thyme, and bay leaf into a bouquet with kitchen twine. Add it to the pot and bring to a boil. Immediately lower the heat to medium low and simmer for 20 minutes.
    3. Remove the herb bouquet and stir in the heavy cream. Puree the soup with an immersion blender, or transfer to a blender in small batches and puree on high speed until smooth.
    4. If using mushrooms for garnish, heat a skillet over medium-high heat and add the mushroom slices with no fat or oil. Allow the mushrooms to char, about 1 minute on each side. Remove the mushrooms from the heat and set aside.
    5. Serve the bisque with crusty bread. Garnish each bowl with 2 or 3 charred mushroom slices and a drizzle of olive oil (if using).