Mushroom Bisque

Mushroom Bisque


A creamy, rich mushroom soup that makes dinner or lunch light and tasty.


  • 2 teaspoons olive oil

  • 1 pound mushrooms, chopped

  • 1/2 cup chopped onion

  • 4 celery stalks, diced

  • 4 cups low-sodium chicken broth

  • 1 teaspoon thyme

  • 1 teaspoon garlic powder

  • 1 teaspoon black pepper

  • 1/2 unsweetened coconut milk 


  1. Heat a non-stick wok or Dutch oven over medium heat.

  2. Add the olive oil and sauté the mushrooms and onions for several minutes.

  3. Add the celery, broth, and seasonings. Cover the pan and lower the heat to simmer. Simmer for 25 minutes.

  4. Purée in blender. Place back on the stove in a pan and add the cream. Adjust the consistency with more cream or broth.