It doesn’t take much to pull together this decadent and flavorful soup straight from the Longhorn Steakhouse menu. Two types of mushrooms team up with aromatic vegetables and a luxuriously creamy base to create a restaurant-quality bisque that rivals anything you can order. This sophisticated yet simple recipe transforms humble ingredients into an elegant soup that works beautifully as an appetizer, side dish, or even a light main cours
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What makes this creamy mushroom bisque soup so good?
If you think Longhorn Steakhouse is only about meaty main courses, this mushroom bisque will change your perspective entirely. The chain’s menu showcases high-quality, homestyle recipes that extend far beyond steaks, and this simple yet mouth-watering bisque represents the pinnacle of their soup offerings. The secret lies in combining two complementary mushroom varieties with a hint of truffle oil, which elevates this humble soup into something truly extraordinary.
Ingredients
There are no big surprises among the ingredients for this mouthwatering soup, except one premium addition:
For the Mushroom Base:
- Butter РCreates a rich foundation and provides essential fat for saut̩ing vegetables
- White button mushrooms – Contribute classic mushroom flavor and creamy texture when blended
- Baby portobello mushrooms – Add deep, earthy complexity and meaty substance to the bisque
- White onion – Provides aromatic sweetness that balances the earthy mushroom flavors
For the Liquid Components:
- Low-sodium chicken broth – Forms the flavorful liquid base while allowing control over salt content
- Heavy cream – Creates the signature rich, velvety texture essential for authentic bisque
- Fresh garlic – Adds aromatic depth and enhances the overall flavor complexity
For Seasoning and Finishing:
- Salt – Enhances all flavors and brings out the natural mushroom essence
- Truffle oil – Provides the luxurious finishing touch that elevates this from good to exceptional
How to make Longhorn Mushroom BisqueÂ
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 season with salt.Â
- 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 reheat the mixture.Â
- 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 and as an accompaniment.
If you’re looking for a side for a bigger bowl, some Texas Roadhouse rolls are a lovely 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.
Storage & Reheating Instructions
- Refrigerator Storage: Cool completely and store in airtight containers for up to 4 days for optimal quality and safety
- Freezing Limitation: Not recommended due to the cream content, which may separate and create an undesirable texture upon thawing
- Reheating Method: Warm gently in a saucepan over medium heat, stirring frequently to prevent separation. Avoid boiling
- Microwave Option: Heat in 30-second intervals, stirring between, and cover to prevent splattering
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 Recipe
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.