a cup of warm creamy soup : mushroom bisque

Well, it’s finally starting to feel like Spring and wouldn’t you know it – I get a Spring cold! Nothing makes me feel better than a cup of warm creamy soup when I’m under the weather. A few months ago when it was still cold outside and my boyfriend, Jason and I were running errands around the Milwaukee area (before he decided it was best to move in with me… hehe), we stopped in at this amazing little French Bistro – Le Reve in Wauwatosa. Anyway, while we were there I had this great mushroom bisque that I couldn’t stop dreaming about it – the creamy, dreamy, steamy (for any of you Grey’s Anatomy fans), smooth texture of it. I scoured the internet to try and find a similar recipe to help me replicate this dish, and tonight I felt like would be the best night to give it a shot. My Dad, who just retired, from glorious career as a cadiovascular-thorasic surgeon, was gifted a gourmet, holistic (I didn’t even know this was possible), rack of lamb from one of his previous partners in surgery, from a gorgeous farm in Pennsylvania – Elysian Fields. We decided to roast the rack of lamb and cook up some asparagus and “smashed” roasted potatoes to go with it. If you are all about shopping local like I am, take a look at Oliva Di Vita for your truffle oil! #yum Below is what I will present to you as my creamy dreamy steamy mushroom bisque:

Mushroom Bisque

2 Tbs. unsalted butter
2 Tbs. olive oil
1 medium onion, cut into medium dice
4 cloves garlic, minced
3/4 lb. fresh creminis and button mushrooms
2 Tbs thyme
2 Tbs. Kosher salt and freshly ground black pepper
3 cups chicken broth
1 cup cream
3 Tbs. dry sherry
1 Tbs. soy sauce
Truffle oil to garnish

1. Melt the butter and olive oil in a 5-qt. or larger stockpot over medium-high heat. Add the onion and cook until it’s beginning to brown…Don’t stir (seriously don’t stir!!), about 4 minutes. Stir in the garlic and cook for 1 minute. Add the mushrooms, thyme, and 1/2 tsp. each salt and pepper; cook until the mushrooms become tender, 2 to 4 minutes.

2. Add the broth and bring to a boil over high heat, reduce the heat to a simmer, and cook until the mushrooms are tender, 7 to 10 minutes. Remove from the heat and let cool slightly. Transfer half of the soup to a blender and process until smooth.

3. Return the mixture to the pot and stir in the cream, sherry, and soy sauce. Add more salt and pepper to taste, if needed, and reheat. Garnish with a small drizzle of truffle oil. A toasty slice of buttered bread will accompany this well!


Natasha Wertheimer

HI Guys! I’m Natasha, a lovely mommy in her 30’s. I’m in the most beautiful relationship with my boyfriend, Jason, and together we live in Oconomowoc with our two goofy goldendoodles – Honey & Softy, and my 6 year-old son, the light of my life – Reilly. I’m originally from Dubuque, Iowa, and previously lived on the East Coast for about a decade, but I am so happy to call Lake Country my home. My love of cooking, baking and food started very young with parents who loved to explore new flavors and cultures, as well as having a mom that operated a chocolate shop before I was born. In my free time I absolutely love trying and creating new recipes – mostly sweet, but love to dive into the Asian flavor profiles of the savory dishes. I also love learning about wine, enjoying the arts, practicing yoga, sipping a good cup of coffee and traveling. I fell in love with my boyfriend in the kitchen and I hope I can make you fall in love with the recipes and food knowledge I’ll be sending your way as a contributor for The Lake Country Mom. // Follow her blog, Love in An Oven // Facebook // Instagram

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