Mushroom Bisque2018-01-05T17:09:32-05:00

Mushroom Bisque

Presented by The Brick Tavern Inn


  • 1 lb. butter
  • 6 ribs celery, diced
  • 2 medium onions, diced
  • 1 lb. fresh mushrooms, roughly chopped
  • 1/2 tsp. thyme
  • 3/4 lb. flour
  • 1/2 cup dry sherry
  • 10 1/2 cups chicken stock
  • Salt and pepper to taste
  • 2 cups heavy cream


Melt 1 stick (one-quarter pound) butter in a heavy stockpot over medium heat. Add celery and onions and sauté until soft. Stir in mushrooms and thyme; continue cooking, stirring often, until soft. Add remaining butter to pot. Once melted, add flour, stirring constantly until the roux mixture is smooth and develops a toasty aroma. Season with salt and pepper. Gradually add sherry and stock, stirring with a whisk until smooth and thick. Whisk in cream and adjust seasoning as needed. Remove from heat and puree with an emulsion blender. Return to heat and simmer on low for several minutes before serving. Garnish as desired.

Yields 1 gallon

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As seen in the Winter/Spring 2018 Issue

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