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Morel Mushroom Bisque

Jennifer F.

"If you are a fan of fresh (or even dried) morel mushrooms, this is the soup for you. Everyone who eats morels knows that they go best sauteed with onions, garlic and butter. This incorporates all of those ingredients to create a magnificently creamy soup, strong with morel flavor, but not too overpowering. This isn't healthy eating, and I don't recommend trying to make it that way. Just eat less of it! Serve with crusty bread or garlic croutons."
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35 m servings 663 cals
Original recipe yields 4 servings


  • Calories:
  • 663 kcal
  • 33%
  • Fat:
  • 67.4 g
  • 104%
  • Carbs:
  • 13.1g
  • 4%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 225 mg
  • 75%
  • Sodium:
  • 753 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes. Stir in chicken soup base and flour; cook for 1 to 2 minutes. Pour in water and cream; bring to a simmer, and cook 5 minutes.
  2. Puree half of the soup in small batches, filling the blender no more than halfway full each time. Return soup puree to pot. Cook on low 10 to 15 minutes. Season with thyme and salt and pepper before serving.


  • Cook's Note:
  • You can use 4 ounces of dried morels if fresh are unavailable; soak them in warm water for 30 minutes before using. Reserve the soaking water to add to the bisque.

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Read all reviews 51
  1. 61 Ratings

Most helpful positive review

I did a couple of things differently with this recipe that made this a whole lot easier, didn't affect the taste and just made more sense to me. Rather than use water and chicken soup base I ju...

Most helpful critical review

Awful.It was so greasy. The butter just floated on top. It's all I could taste even after stirring it. I used baby bellas, couldn't find morels.

Most helpful
Most positive
Least positive

I did a couple of things differently with this recipe that made this a whole lot easier, didn't affect the taste and just made more sense to me. Rather than use water and chicken soup base I ju...

I joined just so I could rate this recipe!! It is fantastic. I was just looking for a way to use up some dried morels a friend gave me. They are avid morel hunters and brought me back a pound...

This is insanely, incredibly, ridiculously good. I've also made it other mushrooms once my morels were gone, and it tastes heavenly every time. I can't stop at just one bowl...

This was a great recipe, and the whole crew loved it! Make no changes, and yes, you really should make the roux (flour, butter, seasonings) as the recipe instructs, otherwise it is not bisque, i...

If you don't have morels...why bother! One review used regular button mushrooms and wondered why she had to double the amount. Maybe she's never had morels. She doesn't know what she's missing!!...

This soup is very good. I held off on the salt because the chicken soup base was very salty. It turned out very well and is easy to make. Great recipe!

If you changed any cooking method added or omitted ingredients then you didn't make this version and therefor your review is invalid. I get tired of reading reviews where people changed everythi...

Yummy! I couldn't get morel mushrooms so just got button mushrooms instead. Huge disservice to the recipe, I'm sure, but it still tasted great! If using button mushrooms, I would double the amo...

I did not have heavy cream so I used 1 C half and half and the rest 2% milk. I did everything else the same. Absolutely delicious!