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  • Writer's pictureTommy Centola

Mushroom Bisque

Before you know it, it will be soup weather. Feel free to use your favorite mushrooms

3 tablespoons canola oil

2 cups chopped onions

3/4 cup chopped celery

4 large garlic cloves, thinly sliced

2 pounds mushrooms, sliced

2 tablespoons flour

2 cup half-and-half

6 cups vegetable broth

Heat oil in a Dutch oven over medium-high heat. Add onions nd celery; sauté for 10 minutes. Add garlic; sauté 2 minutes. Add mushroom; sauté until golden. Add flour, stir until dissolved. Deglaze with half-and-half and vegetable stock. Cover and simmer for 1 hour. Divide mixture; purée half. Return other half; simmer 5 minutes. Adjust seasoning before serving.


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Good Cooking, Good Eating and Good Living!!!

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