Mushroom Bisque Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    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.

    Brief Description

    Creamy mushroom soup made with Greek yogurt and roasted mushrooms.

    Main Ingredient:


    Category:  Soups

    Cuisine:  French

    Prep Time: 20 min
    Cook Time: 30 min


    Weight Watchers

    Posted By:


    Posted On:

    May 28, 2020

    Print Recipe

    Speak Your Mind