Soup Essentials: Bacon/Mushroom Bisque

Andy Anderson !


This is a great soup. It can be served in small bowls, as a starter for a dinner party, or in nice big bowls as a meal.

Since I’ve replaced much of the cream of this soup with chicken stock, it’s healthier than most bisque soups; however, it still holds onto some amazing flavors.

So, you ready… Let’s get into the kitchen.


☆☆☆☆☆ 0 votes

4 - 6
15 Min
30 Min
Stove Top



  • 4 slice
    thick slab bacon, chopped
  • 1/2 large
    yellow onion, diced
  • 2 clove
    garlic, minced
  • 1 stalk(s)
    celery, chopped
  • 6 oz
    cremini mushrooms, cleaned/stemmed
  • 6 oz
    white button mushrooms, cleaned/stemmed
  • 6 oz
    shiitake mushrooms, cleaned/stemmed
  • 1 tsp
    ground cumin
  • 1 pinch
    cayenne, or to taste
  • ·
    salt, kosher variety, to taste
  • ·
    white pepper, freshly ground, to taste
  • 1/2 c
    pinot grigio, sauvignon blanc or chardonnay
  • 2 c
    chicken stock, not broth
  • 1/4 c
  • 1 Tbsp
    fresh dill, finely chopped

  • ·
    sautéed mushrooms
  • ·
    reserved bacon
  • ·
    truffle oil

How to Make Soup Essentials: Bacon/Mushroom Bisque


  2. Gather your ingredients. (mise en place).
  3. Add the bacon to a sauté pan over medium heat.
  4. Cook until the bacon has begun to crisp.
  5. Remove from the pan with a slotted spoon, and reserve.
  6. Add the mushrooms to a food processor, fitted with an S-blade.
  7. Pulse the mushrooms until finely chopped, and then reserve.
  8. Add the onions and celery to sauté pan, over medium heat, and stir until the onions soften and begin to brown, about 5 – 7 minutes.
  9. Add the garlic, and sauté until fragrant, about 60 seconds.
  10. Add the chopped mushrooms, and combine into the onions and garlic.
  11. Add the cumin and cayenne, and continue to stir.
  12. Chef’s Note: Add a bit of salt and pepper, to taste.
  13. Add the wine, and allow to simmer until the liquid is slightly reduced, about 4 – 6 minutes.
  14. Add the chicken stock, and stir to combine.
  15. Reduce the heat to medium low, partly cover, and allow to simmer for about 20 minutes.
  16. Allow the soup to cool for about 10 minutes, and then pour into a blender, or food processor, fitted with a S-blade, and blend until smooth.
  17. Chef’s Note: I do like my bisque with a bit of mouth feel, so I don’t go too crazy with the blending… However, that’s up to you.
  18. Return the soup to the pot, over medium-low heat, and add the cream.
  19. Add the dill and stir to combine.
  20. Chef’s Note: Do a final tasting to check the spices.
  22. I like to sauté up a few mushrooms, and add them to the top of the soup. It makes a nice presentation.
  23. Chef’s Tip: An optional, but brilliant item is a splash of dry sherry. I usually place some on the table and allow my guests to add it, if they want.
  24. Add the soup to a bowl, and then sprinkle with the reserved bacon bits, and mushrooms (if using). If you have the truffle oil, add 2 or 3 drops to the top of the soup before serving. The smell of the truffle oil on the hot soup is wonderful. Enjoy.
  25. Keep the faith, and keep cooking.

Printable Recipe Card

About Soup Essentials: Bacon/Mushroom Bisque

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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