Soups & Stewscopykat5.0
Longhorn Steakhouse Mushroom Bisque Recipe
Creamy mushroom bisque with two types of mushrooms and truffle oil. This Longhorn copycat recipe is rich, decadent, and restaurant-quality!
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●saucepan
- ●blender
- ●food processor
- ●bowl
📝 Preparation Steps
1
Melt the butter in a medium-sized skillet over medium heat. Add the onions and mushrooms, season with salt, and sauté until the onions have become translucent and the mushrooms have released their water. Add the garlic and sauté for 1 to ⏱️ 2 minutes.
butter2 tablespoonschopped garlic1 teaspoon
2
Transfer the onions and mushrooms to a medium-sized saucepan over medium heat. Add the chicken broth and cook until heated through.
3
Use an immersion blender or food processor to process the soup until the mushrooms are very finely chopped.
4
Add the heavy cream and heat until the soup is warm. Add the truffle oil just before serving.
heavy cream1 cup
5
To serve, ladle the soup into bowls and drizzle with sour cream.
sour cream (to serve)
Nutrition Facts
calories
206 kcal
fat Content
20 g
serving Size
1 serving
sugar Content
1 g
sodium Content
269 mg
protein Content
3 g
cholesterol Content
64 mg
carbohydrate Content
4 g
saturated Fat Content
11 g
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