Mushroom Bisque Recipe - Homemade Cream of Mushroom Soup (2024)

FAQs

Is mushroom bisque the same as cream of mushroom? ›

Mushroom Bisque is a stepped up version of cream of mushroom soup. It is smooth and rich with an earthy flavor. There is a small amount of cream but not enough to obscure the flavor of the mushrooms. Instead of using thickeners like corn starch or all purpose flour, the soup is pureed so it is thick without them.

Key Differences

Ingredients: Bisque is often made with seafood and enriched with heavy cream, whereas soup can be made with a wide range of ingredients, offering more versatility. Consistency: Bisque is consistently smooth and velvety, while soup can have a diverse range of consistencies, depending on the recipe.

These two products aren't identical, but they are very similar. Condensed cream of mushroom soup is a concentrated form of cream of mushroom soup. When you add a cup or two of liquid such as water, broth, or stock to condensed mushroom soup, it becomes cream of mushroom soup!

Milk + Butter

This sub isn't ideal if you're making whipped cream, but it'll do the trick if you're using heavy cream in baked goods, soups and casseroles. Butter is a whopping 80% fat, so combined with whole milk, it works as a heavy cream substitute.

This luscious mushroom bisque recipe features a variety of freshly foraged mushrooms including cauliflower, morel and porcini. Each mushroom is prepared mushroom separately, then composed in the bottom of each bowl before surrounding the fungi with the velvety mushroom soup.

The difference is the cream. Mushroom soup has a thin clear broth.

A bisque is a smooth, creamy French style of soup, traditionally made from crustaceans like lobster, crab or crayfish. It should include a stock made from the shells, a large amount of cream, and a thickening agent made from either finely-ground shells or rice.

A traditional French chef would define a bisque as being a thick, creamy soup made with shellfish and thickened by a paste made from their shells. Julia Child was one chef to popularize lobster bisque in the United States; her recipe uses both the shells of the lobster and rice to thicken the bisque.

The traditional way to thicken bisque is to remove the shells from the broth, grind them into a paste, and add it to the bisque to create a thick, velvety texture; today, a roux of flour and butter is the standard way to thicken the soup.

Herbs: The best herbs we have found over the years to compliment those incredible flavours is a combination of thyme and parsley. Of course, if you don't like those, you can also use rosemary, oregano, tarragon, chives or cilantro. Use what you love!

Do people eat cream of mushroom soup as a soup? ›

Serving Ideas. A bowl of our Cream of Mushroom Soup served with fresh baked bread is hearty enough to serve on its own, or you can beef it up with whatever's fresh in your kitchen. Condensed soups are also the perfect base for casseroles and starters for sauces, so your imagination is the limit.

In a 4 quart pot, combine one can of soup and one can of water. Simmer over low heat, stirring often. For extra creamy, in a 4 quart pot combine one can of soup with 1/2 can of water and 1/2 can of milk.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

If your sauce or soup contains an acidic ingredient like wine, tomatoes, or lemon juice, the milk is more likely to curdle. To counteract the effect of the acid, you can use a starch along with the acid.

To thicken cream of mushroom soup with flour, you can create a roux. Start by melting butter in a saucepan over medium heat. Then, whisk in an equal amount of all-purpose flour until it forms a smooth paste. Slowly add the roux to the soup while stirring constantly.

Canned cream of mushroom soup has been described as "America's béchamel". In Minnesota, the ingredient is often called "Lutheran binder," in reference to its thickening properties and its prominence in hotdish recipes, especially in Lutheran church cookbooks.

Although a bisque and a chowder are both cream-based soups and most often feature seafood, it is their consistency that defines them and makes them quite different from each other. Whereas a bisque is smooth, a chowder is chunky, chock full of hearty pieces of ingredients such as potato and clams or corn.

A traditional French chef would define a bisque as being a thick, creamy soup made with shellfish and thickened by a paste made from their shells.