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Portobello Mushroom Bisque

  • Yield: Serves 8
  • Prep Time: 20 minutes
  • Cooking Time: 30 minutes

Portobello Mushroom Bisque


  • 2 tbsp. butter
  • 4 cups diced Portobello mushrooms
  • 2 cups diced leeks, white and light green parts only
  • 1 1/4 tsp. dried thyme
  • 4 cups vegetable broth
  • 1/4 cup Madeira wine
  • 1 (8-oz.) Brie wheel, cut into cubes
  • 1/2 cup heavy cream


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


Per serving: 217 calories, 16g fat, 10g saturated fat, 57mg cholesterol, 386mg sodium, 9g carbohydrate, 1g fiber, 8g protein


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