Morel Mushroom Bisque Recipe - Allrecipes.com
Morel Mushroom Bisque Recipe
  • READY IN 35 mins

Morel Mushroom Bisque

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 35 mins

Footnotes

  • 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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Reviews More Reviews

Feb 01, 2010

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 just used chicken broth. I used fresh thyme rather than dried and didn't bother adding the flour - it wasn't necessary. Since my market didn't have morels, I used regular ol' mushrooms and they worked out just fine. I used twice the amount of mushrooms called for and I'm glad I did. Given the extra amount of mushrooms, and the fact there are not a lot of competing seasoning ingredients, this is a pure, robustly mushroom flavored soup. Easy to put together, ready in minutes, and can be made ahead of time. A beautiful first course for an elegant meal.

 
Jul 23, 2009

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 of them dried. I had no idea what really to do with them and this recipe was my answer, especially since I froze some of this bisque and I can eat it later! The flour is used in making a "roux" to thicken the soup some. It's not really a necessary step, unless you want it thicker. I agree with the poster of the recipe, please people, don't try to make this healthy, it's not meant to be. You could, in theory, but I wouldn't. If you love mushrooms, you will love this recipe. Make sure you salt it to taste though, too much and you'll ruin it, too little and it's bland. But everyone's tastes are different. What I found perfect for saltiness, wasn't salty enough for my dinner guests.

 

40 Ratings

Aug 18, 2009

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...

 
Feb 10, 2010

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 recipe is excellent and those of us from morel territory cherish our morel recipes. Thanks for sharing this fabulous bisque recipe.

 
Sep 01, 2011

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, it is just mushroom soup. Thank you Jennifer F!

 
May 06, 2010

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!

 
Sep 07, 2012

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 amount of mushrooms next time. Thank you for a delicious soup!

 
Oct 03, 2011

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!

 

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Nutrition

  • Calories
  • 663 kcal
  • 33%
  • Carbohydrates
  • 13.1 g
  • 4%
  • Cholesterol
  • 225 mg
  • 75%
  • Fat
  • 67.4 g
  • 104%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 850 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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