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Mushroom bisque



  • 2 tablespoons (30 milliliters) olive oil
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 450 grams white button mushroom, sliced
  • 30 grams dried porcini mushrooms
  • 1 teaspoon (5 milliliters) peppercorns
  • 8 cups (2 liters) vegetable stock
  • 2 bay leaves
  • A few sprigs thyme
  • A few sprigs parsley
  • A few leaves sage


  • 2 tablespoons (30 milliliters) olive oil
  • 2 shallots, skin removed
  • 2 garlic cloves, skin removed
  • 300 grams assorted mushrooms (cremini, Portobello, button, enoki), chopped in half
  • 1/4 cup (60 milliliters) sherry vinegar
  • 1/4 cup (60 milliliters) cream
  • Pink salt, for topping
  • Chives, chopped, for topping



  1. Pour olive oil into stock pot. Add onions, celery, and carrots, dried porcini, and button mushrooms and saute a few minutes.
  2. Pour in vegetable stock.
  3. Add bay leaf, peppercorns, parsley, sage and thyme.
  4. Simmer for 40 minutes.
  5. Take it off the heat and leave it to sit for an hour.
  6. Strain out solids.
  7. Use in mushroom soup (see recipe).


  1. Preheat oven to 350F (180C).
  2. Add olive oil to a skillet and heat. Add shallots and garlic and saute.
  3. Transfer skillet to oven and roast for 15-20 minutes.
  4. Take skillet out of oven and pour in sherry vinegar.
  5. Add mushrooms to a blender with mushroom stock (see recipe).
  6. Add cream.
  7. Blend until smooth.
  8. Pour into bowl.
  9. Top with fresh ground pink salt and chopped chives.
  10. Enjoy!

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