Mushroom Bisque

Total Time
50 min
20 min
30 min
Greek yogurt thickens this light, creamy mushroom soup and gives it a refreshing tang. Roasting the mushrooms adds deep, rich flavor.


cooking spray

3 spray(s)

cremini mushroom(s)

1 pound(s), coarsely chopped

table salt

½ tsp

black pepper

¼ tsp

salted butter

1 tsp

uncooked leek(s)

2 medium, chopped, white and light green sections only

minced garlic

1 tsp


1 tsp, fresh, minced

canned condensed cream of potato soup

15 oz

low-fat milk

2 cup(s)

plain fat free Greek yogurt


Dijon Mustard

½ tsp

fresh lemon juice

½ tsp


1 Tbsp, fresh, snipped


  1. Preheat oven to 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 1/3 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), yogurt, 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 1 1/4 cups 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.

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