Save on Pinterest

Mushroom Bisque

The subtle taste of parsley comes through in this rich, creamy broth. It has great flavor, plus it's so easy.—Emily R Chaney, Blue Hill, Maine
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 1/2 pound fresh mushrooms, sliced
  • 1 medium onion, sliced
  • 1 cup minced fresh parsley
  • 1/4 cup butter, cubed
  • 1 tablespoon all-purpose flour
  • 1 can (14-1/2 ounces) beef broth
  • 1 cup sour cream


  • In a large saucepan, saute the mushrooms, onion and parsley in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly.
  • Transfer to a blender; cover and process until pureed. Return to pan. Stir in sour cream; heat through, stirring occasionally (do not boil).
Nutrition Facts
1 cup: 271 calories, 22g fat (14g saturated fat), 71mg cholesterol, 529mg sodium, 11g carbohydrate (6g sugars, 2g fiber), 6g protein.

Recommended Video


Click stars to rate
Average Rating:
  • jh1982
    Jan 26, 2014

    Love this soup! Does it freeze well?

  • heathernb
    Jul 19, 2012

    a quick, easy bowl of wonderfulness!

  • Dannysngirl
    Jan 25, 2011

    Very good over herbed noodles!

  • jgaulin1
    Oct 14, 2009

    No comment left