The Longhorn Steakhouse menu is ever-changing and they are always coming up with amazing recipes. The fall menu occasionally features creamy mushroom bisque with truffle oil. This is one soup you don’t want to miss.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Creamy Mushroom Bisque Soup
Mushroom bisque is a wonderful creamy soup that is perfect for fall. Longhorn Steakhouse Mushroom Bisque is made with two different types of mushrooms and a touch of truffle oil.
Truffle oil is a wonderful addition to so many mushroom dishes. Its earthy flavor naturally pairs with mushrooms.
This soup can easily be put together in very little time and it tastes like it was cooked for hours.
The layers of mushrooms in this soup are sublime. We are using three different mushroom flavors to make a robust mushroom bisque. I find that when you layer any type of mushroom soup with multiple types of mushrooms you get a full flavor that brings out the best possible flavor.
We are using baby portobello mushrooms and white button mushrooms for the base of the soup. We are also using a touch of truffle oil to help boost the flavor.
Mushroom Bisque Ingredients
Here’s a list of what you need:
- White button mushrooms
- Baby portobello mushrooms
- White onion
- Fresh garlic
- Low sodium chicken broth
- Heavy cream
- Truffle oil
Truffle Oil Tips
Truffle oil is an ingredient that is a splurge. While it is a splurge, you don’t need to use very much of it to notice it in a recipe.
There are a lot of false truffle oils out there that have been flavored with a synthetic compound which is most often thioether (2,4-dithiapentane).
I personally like to buy truffle oil from a reputable retailer such as Costco or The Spice House. I do this because I feel they strive to provide real truffle oil.
How to Make Mushroom Bisque
- Melt butter in a skillet over medium heat.
- Add sliced mushrooms and chopped onion and sprinkle them with salt.
- Cook until the onions are transparent and the mushrooms have released their water.
- Add garlic and sauté for a couple of minutes.
- Transfer the mushrooms and onions to a saucepan over medium heat.
- Add chicken broth and heat through.
- Use a stick blender or food processor to process the soup until the mushrooms are finely chopped.
- Add heavy cream, stir, and heat the soup until it is warm.
- Add truffle oil and serve immediately.
What to Serve with Mushroom Bisque
I find this soup goes well with some hot rolls. I really like Texas Roadhouse Rolls. These sweet yeast rolls complement the soup very well.
A simple garden salad is a good choice too.
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 casual dining restaurant recipes here on CopyKat!
Longhorn Steakhouse Mushroom Bisque
- 2 tablespoons butter
- 4 ounces white button mushrooms sliced
- 4 ounces baby portobello mushroom sliced
- 1/2 cup white onion chopped
- 1/2 teaspoon salt
- 1 teaspoon chopped garlic
- 2 cups low sodium chicken broth
- 1 cup heavy cream
- 1 1/2 teaspoons truffle oil
- Melt 2 tablespoons butter in a medium-sized skillet over medium heat.
- Add sliced mushrooms and chopped onion.
- Sprinkle salt on the mushrooms and onions.
- Sauté until the onions have become transparent and the mushrooms have released their water.
- Add chopped garlic and sauté for 1 to 2 minutes.
- Transfer the mushrooms and onions to a medium-sized saucepan over medium heat.
- Add chicken broth and heat through.
- Use either a stick blender or food processor to process the soup until the mushrooms are chopped very fine.
- Add heavy cream and heat until the soup is warm.
- Add truffle oil just before serving.
- You may want to drizzle sour cream on the soup just before serving.
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.
Michael J Papoi
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.