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Longhorn Steakhouse Mushroom Bisque
Mushroom bisque soup with truffle oil is so rich and flavorful. It's prfect for those who love mushrooms.
Course
Soup
Cuisine
French
Keyword
Longhorn Steakhouse, Mushroom Bisque
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
Calories
206
kcal
Author
Stephanie Manley
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
teaspoons
truffle oil
Instructions
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.
Nutrition
Calories:
206
kcal
|
Carbohydrates:
4
g
|
Protein:
3
g
|
Fat:
20
g
|
Saturated Fat:
11
g
|
Cholesterol:
64
mg
|
Sodium:
269
mg
|
Potassium:
245
mg
|
Fiber:
0
g
|
Sugar:
1
g
|
Vitamin A:
700
IU
|
Vitamin C:
1.8
mg
|
Calcium:
32
mg
|
Iron:
0.3
mg
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