Recipe Detail

Mushroom Bisque

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  1. 1/2 teaspoons - fresh lemon juice
  2. 1 tablespoons - fresh snipped chives reserve some for garnish
  3. 3 - sprays of cooking spray
  4. 1 pounds - cremini mushrooms coarsely chopped
  5. 1/2 teaspoons - table salt
  6. 1/4 teaspoons - black pepper
  7. 1 teaspoons - salted butter
  8. 2 - medium uncooked leeks chopped, white and light green sections only
  9. 1 teaspoons - minced garlic
  10. 1 teaspoons - minced fresh rosemary
  11. 15 ounces - canned condensed cream of potato soup
  12. 2 cups - low-fat milk
  13. 1/3 cups - fat-free plain Greek yogurt
  14. 1/2 teaspoons - Dijon mustard


Preheat oven to 450°F. Coat a large cookie sheet with cooking spray.

Spread mushrooms on prepared cookie sheet; lightly coat with cooking spray and sprinkle with salt and pepper. Place cookie sheet in lower 1/3 of oven and roast mushrooms for 25 minutes, stirring once during cooking.

Meanwhile, heat butter in a large nonstick pan over medium-low heat. Add leeks and sauté, stirring often, until extremely soft - about 15 minutes. Add garlic and rosemary; heat for 1 more minute, stirring frequently.

Add soup, milk, roasted mushrooms (reserving a few for garnish), yogurt, mustard and lemon juice to pan; carefully puree soup in the pan using an immersion blender. (If you don’t have an immersion blender, transfer soup to a blender; puree in batches and then return to pan).

Increase heat to medium-high and bring to a boil; stir in chives and cook until heated through.

Adjust seasonings if necessary before serving. Garnish with additional chives and reserved mushrooms, as desired.


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