Mushroom bisque
5
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Creamy and rich in flavor, this vegetarian mushroom bisque is warming and satisfying on a cold day. We use a couple of tricks to give this bisque its velvety texture. Canned cream of potato soup and plain Greek yogurt help thicken the vegetable mixture before it is pureed. Roasting the mushrooms adds deep, rich flavor—you can taste the difference in the finished dish. We chose widely available cremini mushrooms, also labeled as baby bellas or baby portobellos, which have an earthy flavor. For a chunkier soup, stir the roasted mushrooms in at very end instead of pureeing them with the rest of the soup. This recipe easily doubles if you’re serving a crowd.
Ingredients
Cooking spray
3 spray(s)
Cremini mushroom
1 pound(s), coarsely chopped
Table salt
½ tsp
Black pepper
¼ tsp
Salted butter
1 tsp
Uncooked leeks
2 medium, chopped, white and light green sections only
Jarred minced garlic
1 tsp
Rosemary
1 tsp, fresh, minced
Canned condensed cream of potato soup
15 oz
1% low fat milk
2 cup(s)
Plain fat free Greek yogurt
⅓ cup(s)
Dijon mustard
½ tsp
Fresh lemon juice
½ tsp
Chives
1 Tbsp, fresh, snipped
Instructions
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 sauté, 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.
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