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wild mushroom bisque

One of my absolute favorite places to eat is Zupa’s – especially when I’m in the mood for soup. They have a wonderful selection of soups, but I always tend to order the same thing – their Wild Mushroom Bisque. Sadly, I have moved outside of the radius of any Zupa’s locations… so I had to come up with my own replacement. I used Season with Spice’s Homemade Mushroom Soup recipe as a base, and I have to say, it turned out quite splendidly. It is definitely helping with my Zupa’s separation anxiety.


wild mushroom bisque | anna's bananas


wild mushroom bisque | anna's bananas


5 from 1 reviews
wild mushroom bisque
Prep time
Cook time
Total time
Serves: 6
  • 1 lb. mushrooms – dice half of the mushrooms, then cut the rest in half
  • 1 tbsp. olive oil
  • 3-4 cloves fresh garlic, diced
  • 1 tbsp. butter
  • ½ tsp. thyme
  • 2 bay leaves
  • 2 tsp. Worcestershire sauce
  • 3 c. chicken stock
  • 3 tbsp. flour dissolved in 4 tbsp water
  • ½ pint whipping cream
  • Dash of nutmeg
  • Salt & pepper to taste
  • Green onions or fresh parsley to garnish
  1. Heat olive oil in pan – add butter & garlic and sauté over medium heat (be careful not to burn).
  2. Add mushrooms, bay leaves, thyme, and Worcestershire sauce to pan. Continue to cook over medium heat for about 5 minutes.
  3. Add chicken stock & let boil – then turn down heat to simmer. Let simmer for 10 minutes.
  4. Whisk in diluted flour, and add salt, pepper, and nutmeg to taste. Add cream, bring back to a simmer, then remove from heat.
  5. Serve warm & garnish with green onions or fresh parsley. Enjoy!


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