Make your own Longhorn Steakhouse Mushroom Truffle Bisque at home.
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5 from 2 votes

Longhorn Steakhouse Mushroom Truffle Bisque

This soup is so rich and flavorful.  Perfect for those who love mushrooms.
Course Soup
Cuisine French
Keyword Longhorn Steakhouse
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 206kcal
Author Stephanie Manley


  • 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


  • 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.


Calories: 206kcal | Carbohydrates: 4g | Protein: 3g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 64mg | Sodium: 269mg | Potassium: 245mg | Fiber: 0g | Sugar: 1g | Vitamin A: 14% | Vitamin C: 2.2% | Calcium: 3.2% | Iron: 1.8%
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