Mushroom Bisque

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Credit: Zach Bruell
Chef & Child Ingredient of the Month, March 2015

From the Chef

“This recipe has been written for the Vitamix 5200 with Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.”


3 pounds (1.3 kg) crimini mushrooms
1 pound (454 g) unsalted butter
2 Spanish onions, 21 ounces (596 g), sliced
2 Tablespoons (30 g) chopped garlic
4 Tablespoons (24 g) chopped fresh tarragon
1 Idaho potato, 8 1/2 ounces (241 g), peeled, sliced
4 Tablespoons (6 g) dried porcini powder
2 cups (480 ml) Madeira
8 cups (1.9 l) chicken stock
8 cups (1.9 l) heavy cream
Salt and pepper, to taste
Croutons, for garnish
Shaved Parmesan, for garnish
Olive oil, for garnish


1. Clean and slice mushrooms; set aside.

2. Melt butter in a large-size stockpot.

3. Add onions, garlic, and tarragon and cook until translucent.

4. Add mushrooms, potatoes, and porcini powder and cook until totally soft.

5. Deglaze with Madeira and reduce fully.

6. Add chicken stock and cook over low heat until thickened.

7. Add heavy cream and reduce slightly.

8. Place ΒΌ of the mixture into the Vitamix container and secure lid.

9. Select Variable 1.

10. Turn machine on and slowly increase speed to Variable 10, then to High.
11. Blend for 30 seconds. Repeat blending process with remaining batches. Pass blended soup through a sieve, if desired.

12. Season to taste with salt and pepper.

13. Garnish with croutons, shaved Parmesan and a drizzle of olive oil, if desired.

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Chef & Child, Soup

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