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Mushroom Bisque

The mild flavors of Spanish Onions and fresh tarragon complement the mushrooms in this creamy, robust bisque by Chef Zack Bruell.


  • 1.3 kg (3 pounds) crimini mushrooms
  • 455 g (1 pound) unsalted butter
  • 2 Spanish onions, peeled, sliced
  • 2 Tablespoons minced garlic
  • 30 g (4 Tablespoons) fresh tarragon, chopped
  • 1 Idaho potato, peeled, sliced
  • 30 g (4 Tablespoons) dried porcini powder
  • 480 ml (2 cups) Madiera
  • 1.9 l (8 cups) chicken broth
  • 1.9 l (8 cups) heavy cream
  • salt and pepper, to taste
  • croutons, for garnish
  • shaved Parmesan, for garnish
  • olive oil


  1. Clean and slice mushrooms; set aside.
  2. Melt butter in a large-size stockpot.
  3. Add onions, garlic, and tarragon and cook until translucent.
  4. Add mushrooms, potatoes, and porcini powder and cook until totally soft.
  5. Deglaze with Madeira and reduce fully.
  6. Add chicken stock and cook over low heat until thickened.
  7. Add heavy cream and reduce slightly.
  8. Place 1/4 of the mixture into the Vitamix container and secure lid.
  9. Select Variable 1.
  10. Turn machine on and slowly increase speed to Variable 10, then to High.
  11. Blend for 30 seconds. Repeat blending process with remaining batches. Pass blended soup through a sieve, if desired.
  12. Season to taste with salt and pepper.
  13. Garnish with croutons, shaved Parmesan and a drizzle of olive oil, if desired.

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