Photo of Mushroom bisque by WW

Mushroom bisque

Points® value
Total Time
50 min
20 min
30 min
Greek yogourt thickens this light, creamy mushroom soup and gives it a refreshing tang. Roasting the mushrooms adds deep, rich flavour.


Cremini mushrooms

455 gm, coarsely chopped

Table salt

½ tsp(s)

Black pepper

1¼ pinch(es)

Salted butter

1 tsp(s)

Uncooked leek

2 medium, chopped, white and light green sections only

Minced garlic

1 tsp(s)


1 tsp(s), fresh, minced

Canned condensed cream of potato soup

425 gm

1% low-fat milk

2 cup(s)

Plain fat free Greek yogurt


Dijon mustard

½ tsp(s)

Fresh lemon juice

½ tsp(s)


1 tbsp(s), fresh, snipped


  1. Preheat oven to 230°C (450°F). Coat a large cookie sheet with cooking spray.
  2. Spread mushrooms on prepared cookie sheet; lightly coat with cooking spray and sprinkle with salt and pepper. Place in lower third of oven and roast for 25 minutes, stirring once during cooking.
  3. Meanwhile, heat butter in a large nonstick pot over medium-low heat. Add leeks and saute, stirring often, until extremely soft, about 15 minutes. Add garlic and rosemary; heat, stirring frequently, 1 minute.
  4. Add soup, milk, mushrooms (reserve a few for garnish), yogourt, mustard and lemon juice to pot; carefully puree soup in pot using an immersion blender. (If you don’t have an immersion blender, transfer soup to a blender; puree in batches and then return to pot). Increase heat to medium-high and bring to a boil; stir in chives and heat through. Adjust seasonings if necessary before serving. Garnish with additional chives and reserved mushrooms, if desired. Yields about 300 ml (1¼ cup) per serving.


This recipe is easily doubled if you’re serving a crowd.For a chunkier soup, stir roasted mushrooms in at end instead of blending them with the potato soup and milk.