The Longhorn Steakhouse menu is ever changing and they are always coming up with amazing recipes. In their fall menu they are serving up some creamy Longhorn Steakhouse Mushroom Truffle Bisque, and this is one soup you don’t want to miss.
Mushroom bisque is a wonderful creamy soup that is perfect for fall. The Longhorn Steakhouse Mushroom Truffle Bisque copycat recipe 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. This soup can easily put together in very little time, but it tastes like you slaved for hours in the kitchen.
The layers of mushrooms in this soup is sublime. We are using three different mushroom flavors to make a robust mushroom flavor. 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 in possible flavor. We are using baby portobello mushrooms and white button mushrooms for the base of the soup. We are using a touch of truffle oil to help boost the flavor.
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 by my truffle oil from a reputable retailer such as Costco, or the SpiceHouse, because I feel like they are more reputable and they strive to use real truffle oil.
I find this soup goes well with some hot rolls. I really like the Texas Roadhouse Rolls makes a great choice. These sweet rolls compliment this soup very well.
Love Soup? You will want to sink your spoon into these favorites
Curried Pumpkin Soup
Senate Navy Bean Soup
Cream of Mushroom Soup
Longhorn Steakhouse Mushroom Truffle Bisque
Ingredients
- 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 teaspoon truffle oil
Instructions
- Melt 2 tablespoons butter in a medium sized skillet over medium heat. Add sliced mushrooms and chopped onion. Sprinkle mushrooms and onions with salt. Cook until the onions have become transparent and the mushrooms have released their water. Add chopped garlic, and saute for 1 to 2 minutes.In a medium sized saucepan add chicken broth, and the mushroom mixture. Heat through. Use either a stick blender, or a food processor to process soup. Process soup until the mushrooms are chopped very fine. Add heavy cream to the soup, and heat until the soup is warm. Add truffle oil just before serving. You may want to drizzle a bit of sour cream if desired on the soup just before serving.
Michael J Papoi says
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.
Stephanie says
I am sorry I don’t quite understand the question.
Baltisraul says
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!
Stephanie says
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.
Baltisraul says
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!!
Genie Gene says
This soup was fantastic! Next time, I’m going to use shallots instead of onions. So easy and just delicious. Thanks for sharing!
Stephanie says
Oh, I bet that would be fantastic. That is a great suggestion!
Rick Vail says
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.
Angela says
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.
kalynskitchen says
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!
Stephanie Manley says
Awesome! Thank you for the inclusion!
Pammyk says
I just made this and it didn’t taste anything like what I had at Longhorn Steak. Very disappointing
Melanie Bauer says
This sounds delicious, Stephanie!
stephaniemanley says
Thank you very much!
CrunchyCreamySw says
This bisque looks fabulous! Love it!
stephaniemanley says
Thank you! What’s your favorite type of bisque?
Amanda says
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
Stephanie Manley says
Thank you very much.
Christime says
Which truffle oil do you use. White or black
stephaniemanley says
I used black truffle oil.
kalynskitchen says
This sounds amazing!
stephaniemanley says
Thank you very much.
stephaniemanley says
Great tip. I will give it a try.
Debra Peters says
Thank you for sharing these wonderful recipes!
stephaniemanley says
I am happy to hear you enjoy the recipes.