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Portobello Mushroom Bisque

Portobello Mushroom Bisque

  • Yield: Serves 8
  • Prep Time: 20 minutes
  • Cooking Time: 30 minutes
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  • 2 tbsp Butter
  • 4 cups Portobello mushrooms, diced
  • 2 cups Leeks, white and light green parts only, diced
  • 1 1/4 tsp Dried thyme
  • 4 cups Vegetable broth
  • 1/4 cup Madeira wine
  • 8-oz Brie wheel, cut into cubes
  • 1/2 cup Heavy cream


  1. In a large saucepan melt butter over medium heat.
  2. Add mushrooms, leeks and thyme and sauté 8-10 minutes or until softened. Add broth and wine, stirring to loosen up any browned bits. Bring to a boil, then reduce heat to low. Simmer, partially covered, 10 minutes.
  3. Using a handheld immersion blender, purée soup until smooth.
  4. Stir in cheese and heavy cream and cook just until heated through and cheese melts. Season with salt and pepper to taste.
  5. Ladle soup into individual bowls, and serve.