Ok I just couldn’t wait anymore for the weather to get any colder here. I was craving soup and I happened to have a big container of mini portabellas from Costco that needed to be cooked. I decided to share with all of you my recipe for Mushroom Bisque. It contains minimal ingredients, but is full of so much flavor that your family will be wanting you to make this all winter long. Like most soup recipes most bisques include adding a roux made of flour and butter. I have found that a little cream and cheese makes a great Low Carb substitution for a roux and it is so much more flavorful. I also love the flavor of shallots in this recipe. Shallots are a great Low Carb option to add to this recipe instead of onions. They have less carbs and they are flavor packed. Try them the next time instead of adding garlic and onions. I hope you enjoy this hearty soup this winter.
- One large package of Mushrooms, preferably mini Portabellas, sliced
- 2 Shallots, Diced
- 1 teaspoon Dried Thyme
- 1 tablespoon Butter
- 1 tablespoon Olive Oil
- 4 cups Beef Broth
- 1 cup Heavy Cream
- 1/2 cup Blue Cheese, Crumbled
- 1 teaspoon Freshly Ground Pepper
- In a medium-sized pot sauté shallots with Thyme in butter and olive oil on medium-high heat until transparent.
- Add sliced mushrooms and saute until cooked down. Takes about 10 minutes.
- Add beef broth. Bring to a boil and reduce heat to simmer and cover. Cook for 30 minutes, stirring occasionally.
- Add cream and blue cheese and stir till cheese is melted.
- Using a hand-held blender, puree soup until smooth.
- Serve garnished with extra blue cheese on top. Enjoy!