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Wild Mushroom Bisque

This rich, elegant puréed soup gets its creamy texture from rice and its great flavor from an assortment of wild mushrooms complemented by a little thyme.


  • 1 tablespoon Graisse de Canard Gold® or vegetable oil
  • 2 cups diced onions
  • 1/2 cup converted long grain rice
  • 8 ounces baby bella mushrooms, trimmed and chopped
  • 5 ounces shiitake mushrooms, trimmed and sliced
  • 3 1/2 ounces oyster mushrooms, stems removed and chopped, caps sliced
  • 2 1/4 ounces Veggie-Stock Gold® dissolved in 6 cups hot water (or, for a more intense mushroom flavor, use 2 1/4 ounces Essence de Champignon Gold® dissolved in 6 cups hot water)
  • Salt and ground black pepper
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
  • 1 1/2 cups half-and-half


  1. Heat the Graisse de Canard Gold® in a large soup pot over medium-high heat.  Add the onions and cook, stirring, for 1 minute. Reduce the heat to medium and add the rice. Cook for 2 minutes, stirring constantly (do not allow the  mixture to brown).
  2. Add the baby bella and shiitake mushrooms and the stems of the oyster mushrooms. Cook, stirring constantly, for 2-3 minutes.
  3. Add the dissolved Veggie-Stock Gold® or Essence de Champignon Gold® and bring the soup to a boil over high heat. Reduce the heat to allow the soup to just simmer, and simmer for 35-45 minutes, until the rice is fully cooked.
  4. Remove the soup from the heat and purée it in the pot with a hand-held blender until smooth, and then season to taste with salt and pepper.
  5. Stir in the sliced oyster mushroom caps and the thyme and cook for 1-2 minutes.
  6. Pour the half-and-half into a large bowl; slowly add 3 cups of the hot soup to warm the half-and-half. Stir this mixture back into rest of soup and cook the finished soup gently over low heat until it is warmed through.  Season to taste with additional salt and pepper if necessary.
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Classic French Stocks and Sauces