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.
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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
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.
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.
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.
More Longhorn Steakhouse Recipes
Popular Bisque and Soup Recipes
- Autumn Squash Soup
- Crab Bisque
- Crawfish Bisque
- Cream of Celery Soup
- Cream of Mushroom Soup
- Cream of Vegetable Soup
- Old Fashioned Potato Soup
- Pumpkin Curry Soup
- Seafood Bisque
- Senate Bean Soup
- Tuscan Soup
Check out more of my easy soup recipes and the best casual dining restaurant recipes here on CopyKat!
Longhorn Steakhouse Mushroom Bisque
Ingredients
- 2 tablespoons butter
- 1/2 cup chopped white onion
- 4 ounces white button mushrooms sliced
- 4 ounces baby portobello mushrooms sliced
- 1/2 teaspoon salt
- 1 teaspoon chopped garlic
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 1/2 teaspoons truffle oil
- sour cream to serve
Instructions
- 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.
- Transfer the onions and mushrooms to a medium-sized saucepan over medium heat. Add the chicken broth and cook until heated through.
- Use an immersion blender or food processor to process the soup until the mushrooms are very finely chopped.
- Add the heavy cream and heat until the soup is warm. Add the truffle oil just before serving.
- To serve, ladle the soup into bowls and drizzle with sour cream.
Just made these Longhorn Stuffed Mushrooms and they were a hit! \
I would give this mushroom soup recipe more than 5 stars if I could. I rarely rate or comment on recipes, but I have to on this one. I’ve never had this at Longhorn Steakhouse, but this is so good that I don’t even care to try theirs, even if it is thinner as some are saying. Good job Stephanie.
This recipe was so accurate!! It was 99% the same soup I had at Longhorn, just a little less thick. Amazing recipe, totally reccomend!!
This is delicious but I expected it to be thicker? What can be added to thicken it?
You could cook it a little longer to reduce the amount of water in there, or you could add a cornstarch slurry, I would add 2 teaspoons of corn starch to 1 1/2 tablespoons of water mix well, and pour this into the soup. Then you would turn up the heat to medium-high and stir until it thickened.
Using the 2.4 ingredient does what to the taste of the soup? I’ve never uses truffle oil so I don’t know good from bad.
I am sorry I don’t quite understand the question.
Think I will answer your open ended question about favorite bisque. Mine is Squash Bisque. If you have a CopyKat for this I would love to give it a try. It is about that time of year!
I hate to say this, but I often have bought squash in a can, and added some chicken stock, added some seasonings, like perhaps some salt, then curry, then I would let that reduce, then finish with a bit of heavy cream. I should try this some fresh vegetables.
Thanks Steph, going out and get a Butternut Squash this morning. The curry spice is what I needed to be reminded of. Forgot that is the key ingredient. Maybe even a dash of nutmeg too. Grilled chicken, Bisque and a day of college football. God is Good!!
This soup was fantastic! Next time, I’m going to use shallots instead of onions. So easy and just delicious. Thanks for sharing!
Oh, I bet that would be fantastic. That is a great suggestion!
Bad News. Costco now sells ‘truffle’ oil half the price of the old one, because there is no longer truffle in the bottle. It has been replaced by 2,4 dithiapentane.
Suggest consumers always check the ingredients. ‘Truffle flavor’ means chemical flavor.
Nice recipe, by the way.
I just made this. Amazing. I used truffle oil instead of butter to saute the mushrooms and onions. I also made a roux by adding a litter flour to the saute. I did not use a stick blender or any other blender to chop the mushrooms up. I personally love mushrooms. I say this is very much like what I had at Long Horn and I got a bowl to go I loved it so much. Thank you for sharing. This is added to my recipes now.
Happy Saturday! Just letting you know I featured this recipe in my monthly round-up of 25 Deliciously Healthy Low-Carb Recipes from October 2015. Hope a lot of my readers will come over here and try it!
Awesome! Thank you for the inclusion!
I just made this and it didn’t taste anything like what I had at Longhorn Steak. Very disappointing
This sounds delicious, Stephanie!
Thank you very much!
This bisque looks fabulous! Love it!
Thank you! What’s your favorite type of bisque?
Yum. I haven’t been to Longhorn Steakhouse in ages (in fact, I’ve only even been once). I am really missing out though. This mushroom truffle bisque sounds amazing. I will definitely be trying this one out soon
Thank you very much.
Which truffle oil do you use. White or black
I used black truffle oil.
This sounds amazing!
Thank you very much.
Great tip. I will give it a try.
Thank you for sharing these wonderful recipes!
I am happy to hear you enjoy the recipes.