Wild Mushroom Soup


For 13 years I worked on 17th & Pennsylvania Ave in Washington DC across from Au Bon Pan restaurant. One season they introduced a new soup: Wild Mushroom Bisque. There after, along with a hoard of other hungry lunch hour folks, I stood in line anxiously waiting to order a bowl of wild mushroom bisque. As one person put it, their mushroom bisque was "to die for!!"

I no longer live any where near Au Bon Pan.  And not being able to find the actual recipe, I poked around for similar ones to tweak. I have more tweaking to do on the next batch but this first one was really, really good.  It's loaded with a medley of mushrooms and a rich flavor.  This is what I came up with.


  • 3-1/2 oz  each of oyster and maitake mushroom, chopped
  • 5-3/4 oz Shitake mushroom, chopped
  • 3 oz white mushrooms, sliced (This is your garnish for the plated soup.) 
  •  5 oz white mushrooms, chopped
  • 1 medium size sweet onion, chopped
  • 1-2 large garlic  cloves, diced
  • 8 Tablespoons of butter, set aside 2 tablespoons
  • 4 Tablespoons of flour
  • 1 quart of chicken broth
  • 1/4 teaspoon ground thyme (.... fresh thyme or ...thyme leaves)
  • 1/8 teaspoon salt (or just salt to taste)
  • 3/4 cups of sherry (One mushroom soup I reviewed called for a cup of sherry.  In my next batch of this soup, I will definitely add 1 cup.)
  • 1/2 cup of heavy cream


In a separate skillet, melt saute the sliced white mushrooms until golden brown.

Melt 5 tablespoons of butter in a  5 quart pot or a very large pot.  (I like to use a heavy cast iron pot.) s

Sauté mushrooms and set aside, leaving remaining butter in pot.  Add onions to cook for about one minute.  Turn over onions, add garlic and cook until onions are translucent.  

Add remaining butter and stir in flour.  Brown the flour while stirring until smooth.  Add chicken broth.  Simmer for about 5 minutes or until mixture has thickened a bit.  Add thyme and pepper.  Salt to taste.  Add sherry and simmer for about 1 minute.  Then gently stir in heavy cream.  

Serve garnished with the sauté mushroom.  Optional:  Add additional garnish of sliced spring green onions.

Yields 6-7 cups