mushroom bisque

A creamy and decadent tasting vegan Mushroom and Wild Rice Bisque that&#39;s healthy and makes a hearty meal by itself, with just 153 calories per serving. Gluten-free, soy-free and can be nut-free.

Mushroom and Wild Rice Bisque

avocado oil

dry wild rice

onion ((finely minced))

garlic ((smashed and finely minced))

celery ((finely chopped))

mushrooms mushrooms

white wine

vegetable stock or mushroom stock

Salt and black pepper

raw cashews ((see nut-free option in notes below))

Place the wild rice in a saucepan with 4 cups water. Bring to a boil, lower heat to a simmer, cover and cook 45 minutes. Drain.

If using dry mushrooms, soak them in 2 cups hot or boiling water for at least 30 minutes. Drain and reserve the stock.

Blend the cashews with 1/2 cup vegetable stock into a very smooth paste.

Heat the oil in a stock pot or Dutch oven. Add the onions, garlic and celery. Season with salt and pepper and saute until soft and translucent.

Add the mushrooms with the wine. Cook until the wine has evaporated, stirring frequently.

Add the herbs and the vegetable stock and the reserved mushroom stock. Bring to a boil, cover and cook 10 minutes.

Remove half the soup to a blender and blend until smooth. You can blend up to 3/4th if you want less texture in the soup.

Return the blended soup to the pot with the rest, add the drained wild rice, and cook another five minutes. Season with salt and pepper to taste. Stir in the cashew cream, warm through, and serve hot.

Mushroom bisque soup with truffle oil is so rich and flavorful. It&#39;s prfect for those who love mushrooms.

Longhorn Steakhouse Mushroom Bisque

butter

white button mushrooms (sliced)

baby portobello mushroom (sliced)

onion

salt

garlic

chicken broth

heavy cream

truffle oil

white onion

Melt 2 tablespoons butter in a medium-sized skillet over medium heat.

Add sliced mushrooms and chopped onion.

Sprinkle salt on the mushrooms and onions.

Sauté until the onions have become transparent and the mushrooms have released their water.

Add chopped garlic and sauté for 1 to 2 minutes.

Transfer the mushrooms and onions to a medium-sized saucepan over medium heat.

Add chicken broth and heat through.

Use either a stick blender or food processor to process the soup until the mushrooms are chopped very fine.

Add heavy cream and heat until the soup is warm.

Add truffle oil just before serving.

You may want to drizzle sour cream on the soup just before serving.

Just made these Longhorn Stuffed Mushrooms and they were a hit!  \

I would give this mushroom soup recipe more than 5 stars if I could.  I rarely rate or comment on recipes, but I have to on this one.  I’ve never had this at Longhorn Steakhouse, but this is so good that I don’t even care to try theirs, even if it is thinner as some are saying.  Good job Stephanie.

This recipe was so accurate!! It was 99% the same soup I had at Longhorn, just a little less thick. Amazing recipe, totally reccomend!!

This soup was fantastic!  Next time, I'm going to use shallots instead of onions. So easy and just delicious. Thanks for sharing!

I just made this. Amazing. I used truffle oil instead of butter to saute the mushrooms and onions. I also made a roux by adding a litter flour to the saute. I did not use a stick blender or any other blender to chop the mushrooms up. I personally love mushrooms. I say this is very much like what I had at Long Horn and I got a bowl to go I loved it so much. Thank you for sharing. This is added to my recipes now.

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Top Tags

Mushroom and Wild Rice Bisque

Longhorn Steakhouse Mushroom Bisque

Top 2 mushroom bisque recipes from across the web

The most viewed mushroom bisque recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mushroom and Wild Rice Bisque

Longhorn Steakhouse Mushroom Bisque

The most viewed mushroom bisque recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine