It’s fall and that means bring on the delicious, warm, comforting soups. This copycat recipe for Zuppa’s Wild Mushroom Bisque is a favorite soup to make on a cooler evening. Serve with your favorite crusty bread and you have a meal that is so savory, smooth and delicious. Even my family members who don’t love mushrooms love this soup. Give it a try! You’re going to love it.
- 24 oz. Thrive Life Sliced Mushrooms
- 1 white onion diced fine (or use 3/4 cup Thrive Life Sliced or Diced Onions)
- 3 Tbs. butter
- 2 garlic cloves minced
- 3-4 cans chicken broth
- 1 1/2-2 cups heavy whipping cream
- 1 tsp. dried thyme
- Salt and pepper to taste
- Dash cayenne pepper
- 1-2 Tbs. fresh parsley chopped
- 1/4-1/2 cup Thrive Life Parmesan Cheese
- In a bowl, add the freeze dried mushrooms and cover with water. Let rest for 10 minutes and then drain water but keep the water as a reserve. If you are using fresh onions, dice those. If you are using freeze dried onions, add them to the mushrooms and water and let hydrate as well.
- In a soup pot, heat the butter until melted and then add the (drained) onions and mushrooms. Season the mushrooms and onion with a generous amount of Montreal Steak Seasoning and salt and pepper. Add the minced garlic cloves and continue to saute.
- Once the mushrooms and onion are soft, sprinkle with the flour or corn starch and saute for another minute or two. Remove half of these cooked mushrooms and onions and place in a blender. Turn the heat down to medium heat while you puree the mushrooms and onions you removed. Puree these mushrooms and onions in a blender until smooth. Add this mixture back to the pot with the sliced mushrooms and then add the chicken broth, cream and seasonings. Let this soup simmer until it begins to thicken.
- Garnish this soup with shredded parmesan cheese and chopped parsley.