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Photo of Mushroom bisque by WW

Mushroom bisque

5
Points®
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Easy
Creamy and rich in flavor, this vegetarian mushroom bisque is warming and satisfying on a cold day. We use a couple of tricks to give this bisque its velvety texture. Canned cream of potato soup and plain Greek yogurt help thicken the vegetable mixture before it is pureed. Roasting the mushrooms adds deep, rich flavor—you can taste the difference in the finished dish. We chose widely available cremini mushrooms, also labeled as baby bellas or baby portobellos, which have an earthy flavor. For a chunkier soup, stir the roasted mushrooms in at very end instead of pureeing them with the rest of the soup. This recipe easily doubles if you’re serving a crowd.

Ingredients

Cooking spray

3 spray(s)

Cremini mushroom

1 pound(s), coarsely chopped

Table salt

½ tsp

Black pepper

¼ tsp

Salted butter

1 tsp

Uncooked leeks

2 medium, chopped, white and light green sections only

Jarred minced garlic

1 tsp

Rosemary

1 tsp, fresh, minced

Canned condensed cream of potato soup

15 oz

1% low fat milk

2 cup(s)

Plain fat free Greek yogurt

⅓ cup(s)

Dijon mustard

½ tsp

Fresh lemon juice

½ tsp

Chives

1 Tbsp, fresh, snipped

Instructions

  1. Preheat oven to 450°F. Coat a large cookie sheet with cooking spray.
  2. Spread mushrooms on prepared cookie sheet; lightly coat with cooking spray and sprinkle with salt and pepper. Place in lower 1/3 of oven and roast for 25 minutes, stirring once during cooking.
  3. Meanwhile, heat butter in a large nonstick pot over medium-low heat. Add leeks, and sauté, stirring often, until extremely soft, about 15 minutes. Add garlic and rosemary; heat, stirring frequently, 1 minute.
  4. Add soup, milk, mushrooms (reserve a few for garnish), yogurt, mustard, and lemon juice to pot; carefully puree soup in pot using an immersion blender. (If you don’t have an immersion blender, transfer soup to a blender; puree in batches and then return to pot). Increase heat to medium-high and bring to a boil; stir in chives and heat through. Adjust seasonings if necessary before serving. Garnish with additional chives and reserved mushrooms, if desired. Yields about 1 1/4 cups per serving.

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