📝 About This Recipe
This luxurious bisque is a masterclass in depth and texture, proving that keto-friendly dining can be incredibly indulgent. We utilize a blend of earthy Cremini and robust Shiitake mushrooms, slow-sautéed to unlock their deep umami potential without the need for flour-based thickeners. Finished with a swirl of heavy cream and a touch of dry sherry, this soup offers a sophisticated, silky mouthfeel that warms the soul and satisfies the palate.
🥗 Ingredients
The Mushroom Base
- 16 ounces Cremini (Baby Bella) Mushrooms (cleaned and thinly sliced)
- 4 ounces Shiitake Mushrooms (stems removed, caps sliced)
- 1/4 cup Dried Porcini Mushrooms (rehydrated in 1/2 cup hot water, liquid reserved)
Aromatics & Liquids
- 4 tablespoons Unsalted Grass-Fed Butter (divided)
- 2 large Shallots (finely minced)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh Thyme (leaves only, chopped)
- 2 tablespoons Dry Sherry (optional, for deglazing)
- 4 cups Beef or Mushroom Broth (low-sodium)
- 1 cup Heavy Whipping Cream (at room temperature)
Seasoning & Garnish
- 1 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Xanthan Gum (optional, for extra thickness)
- 2 tablespoons Fresh Chives (finely snipped for garnish)
- 1 teaspoon Truffle Oil (optional drizzle)
👨🍳 Instructions
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1
Start by rehydrating the dried porcini in 1/2 cup of boiling water for 10 minutes. Once soft, chop them finely and strain the soaking liquid through a coffee filter to remove grit; reserve the liquid.
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2
In a large Dutch oven or heavy-bottomed pot, melt 2 tablespoons of butter over medium-high heat until it begins to foam.
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3
Add the sliced cremini and shiitake mushrooms. Sauté undisturbed for 4-5 minutes to allow them to brown and develop a deep crust before stirring.
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4
Continue cooking the mushrooms for another 5-7 minutes until they have released their moisture and shrunk significantly. Remove about 1/2 cup of the prettiest slices and set aside for garnish.
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5
Reduce heat to medium and add the remaining 2 tablespoons of butter along with the minced shallots. Cook for 3 minutes until translucent.
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6
Stir in the garlic, chopped rehydrated porcini, and fresh thyme. Cook for 60 seconds until the garlic is fragrant but not browned.
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7
Pour in the dry sherry to deglaze the pan, scraping up all the brown bits (fond) from the bottom with a wooden spoon. Let the liquid reduce by half.
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8
Add the broth and the reserved porcini soaking liquid. Bring the mixture to a gentle boil, then reduce heat to low and simmer, uncovered, for 15 minutes to meld the flavors.
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9
Using an immersion blender, purée the soup until completely smooth. For an ultra-silky texture, you can transfer it to a high-speed blender in batches.
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10
Return the puréed soup to the pot over low heat. Whisk in the heavy cream and season with salt and pepper.
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11
If you prefer a thicker bisque, sprinkle the xanthan gum over the surface and whisk vigorously for 1-2 minutes until thickened.
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12
Taste and adjust seasoning. If the soup is too thick, add a splash more broth; if too thin, simmer for 5 more minutes.
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13
Ladle the hot bisque into warmed bowls. Top with the reserved sautéed mushroom slices, a sprinkle of chives, and an optional drizzle of truffle oil.
💡 Chef's Tips
Don't wash your mushrooms under running water; wipe them with a damp paper towel to prevent them from becoming soggy. Achieving a deep brown color on the mushrooms in Step 3 is the secret to a rich, dark bisque color and intense flavor. If using a standard blender, never fill it more than halfway with hot liquid and keep the lid slightly vented to prevent pressure build-up. To make this dairy-free and still keto, swap the butter for olive oil and the heavy cream for full-fat canned coconut milk. Always use fresh thyme; dried thyme can become gritty in a smooth puréed soup.
🍽️ Serving Suggestions
Serve with keto-friendly almond flour crackers or toasted low-carb bread. Pairs beautifully with a crisp, dry white wine like a Pinot Grigio or a light Sauvignon Blanc. Serve as a starter for a main course of roasted chicken or pan-seared steak. A side salad of arugula with lemon vinaigrette provides a bright contrast to the rich soup. Garnish with a dollop of crème fraîche for an extra touch of elegance.