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longhorn steakhouse mushroom truffle bisque

Mushroom Truffle Bisque Recipe

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb cremini mushrooms, sliced
  • 6 oz shiitake mushrooms, stems removed, sliced
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup dry sherry
  • 2 tsp fresh thyme leaves
  • 1 tsp soy sauce
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tsp white truffle oil
  • Fresh chives, chopped, for garnish

Method
 

  1. Melt the butter in a large pot over medium-high heat, add all the mushrooms, and cook for 7 to 8 minutes until deeply browned.
  2. Reduce heat to medium, add the onion and cook for 4 to 5 minutes until soft, then stir in the garlic and thyme for 1 minute and deglaze with the sherry.
  3. Sprinkle in the flour, stir for 1 to 2 minutes, then pour in the chicken broth gradually. Add the soy sauce, salt, and pepper and simmer for 10 minutes.
  4. Blend the soup with an immersion blender for 30 to 60 seconds until mostly smooth.
  5. Stir in the heavy cream over medium-low heat and simmer for 5 minutes. Ladle into bowls, drizzle each with truffle oil, and top with fresh chives.

Notes

This bisque tastes better the next day once the flavors have had time to settle, so it's worth making ahead if you have a dinner planned. Don't add the truffle oil to the pot itself; it belongs in the bowl right before serving or the fragrance cooks off. If the bisque thickens too much overnight, a small splash of broth stirred in over low heat brings it right back.