Longhorn Steakhouse Mushroom Bisque

August 13, 2024 by Stephanie Manley, Last Updated September 15, 2024 30 Comments

It doesn’t take much to pull together this decadent and flavorful soup straight off the Longhorn menu. Two types of mushrooms team up with aromatics and a creamy base to craft a favorite option for all kinds of meals.

Copycat Longhorn Steakhouse mushroom bisque topped with a dollop of sour cream.

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Table of Contents

Creamy Mushroom Bisque Soup

If all you think about when you hear Longhorn Steakhouse is the meaty main courses, you should think again. The chain’s menu is full of delicious, high-quality, homestyle recipes, including this simple but mouth-watering mushroom bisque. Whether you’re looking for an appetizer, side, or main course, this soup is a top choice for mushroom lovers and those who enjoy creamy decadence.

What makes this creamy mushroom bisque soup so good?

Mushroom lovers will have a lot to like in this recipe, which pairs up baby portobellos and white button mushrooms to provide twice the flavor as well as the creamy, silky texture you look for in a bisque. The addition of a bit of truffle oil to finish adds a touch of sophistication to the dish that will have you and your fellow diners asking for seconds.

Why you’ll love this recipe

Though it might not taste like it, simplicity is a crucial part of this mushroom bisque. Other than mushrooms, just a handful of common ingredients are needed, many of which you may already have on hand. In addition, there’s only a few minutes of prep and a short cooking time, allowing busy home cooks to get this dish on the table in just half an hour, most of which is hands-off.

Ingredients

There are no big surprises among the ingredients for this mouthwatering soup, with the exception of one premium addition:

Butter
White button mushrooms
Baby portobello mushrooms
White onion
Salt
Fresh garlic
Low-sodium chicken broth
Heavy cream
Truffle oil

Copycat Longhorn Steakhouse mushroom bisque ingredients on a tray.

Truffle oil tips

Those who haven’t cooked much with the last ingredient, truffle oil, may benefit from a few tips and pointers before whipping up their first bisque. To start, there’s no denying it’s a “splurge” item, the cost of which can be significantly more than the rest of the items required for this recipe. However, a single bottle goes a long way, with just a small amount needed to make an impact on most dishes.

However, home cooks should be careful about fake or artificial truffle oils, which have sadly become more commonplace as the ingredient grows in popularity. These use a synthetic compound (most often thioether, 2,4-dithiapentane) to create the distinctive flavor rather than integrating real truffles. That’s why it’s important to buy your truffle oil from reputable sources, such as Costco or The Spice House, where you can ensure you’re only getting the real thing.

How to make Longhorn Mushroom Bisque

Whipping up a batch of Longhorn Steakhouse mushroom bisque is relatively simple, especially for those who’ve made similar soups before.

Melt butter in a skillet over medium heat.
Add sliced mushrooms and chopped onion, then salt them.
Cook until the onions have turned translucent and the mushrooms have given up most of their water. Then, add garlic and saute until fragrant.
Transfer the mixture to a saucepan, add chicken broth, stir, and heat to medium.
Use a stick blender or immersion blender to process the soup until the mushrooms have been finely chopped.
Add heavy cream and warm the mixture again.
Finally, add the truffle oil immediately before serving.

Some also like to garnish this soup with a drizzle or dollop of sour cream before digging in.

Making copycat Longhorn Steakhouse mushroom bisque.

What to Serve with Mushroom Bisque

This wonderfully versatile soup works well in a variety of meals, both as a centerpiece or accompaniment.

If you’re looking for a side for a bigger bowl, some Texas Roadhouse rolls are a perfectly sweet and yeasty choice for dipping. Meanwhile, a simple garden salad is another classic pairing for a tasty, stomach-filling soup like this.

This Longhorn mushroom bisque is also an excellent appetizer for meals similar to those found at its namesake restaurant. Try a cup of soup before firing up the grill for steaks, grilled chicken, or other hearty meat dishes.

Copycat Longhorn Steakhouse mushroom bisque in a bowl and a spoon next to it.

How to store mushroom bisque

If you’ve got leftovers (or made extra to enjoy your bisque for future meals), storing it is quick and straightforward. First, allow the soup to cool to room temperature. Then, pour it into airtight containers and store it in the fridge. You should enjoy any leftovers within four days for best quality.

I don’t recommend freezing soups that contain dairy, as it can be difficult to restore the same smooth and creamy texture upon defrosting.

How to reheat

Reheating your mushroom bisque is as easy as making and storing it. The best results can be had by gently warming the soup to your desired temperature in a small saucepan on the stove over medium heat.

However, those in a rush can also carefully reheat their serving in the microwave. Use 30-second bursts, stirring in between. It can be helpful to cover the soup to avoid splatters.

A bowl of copycat Longhorn Steakhouse mushroom bisque.

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