Lobster Mushroom Bisque

Lobster Mushroom Bisque


  • 4 1/2 cups vegetable broth
  • 1/2- 3/4 cup heavy cream
  • 1 1/4 cup white wine
  • 1 medium onion
  • 3 cloves garlic
  • 1 bay leaf
  • 1 shallot (optional)
  • 2 cups rehydrated dried lobster mushrooms (soaked in warm water for 15-20 mins, drained)*
  • 1/2 cup carrots, chopped
  • 1/2 cup onions, chopped
  • 1/2 cup celery, chopped
  • 2 TBS cooking oil
  • 2 TBS unsalted butter
  • 2 1/2 TBS tomato paste
  • 3 1/2 TBS flour
  • Salt to taste
  • Pepper to taste
  • Few sprigs fresh thyme



  1. In a large pot heat butter and oil on medium. Add carrots, onions, celery and cook until they soften, around 4-5 mins. Add shallot and garlic. Cook for about 2 mins.
  2. Add flour and cook until floury taste is gone (about 1-2 minutes). Continue stirring vigorously the entire time the flour is cooking. This acts a thickening agent (roux). Add tomato paste and stir well.
  3. Add white wine to de-glaze.
  4. Add softened lobster mushrooms, broth, cream, bay leaf, and salt/ pepper to taste. Bring to a soft boil then reduce to simmer for about 10-15 minutes.
  5. Turn off heat and use an immersion blender until smooth and creamy. If you don’t have an immersion blender, pour into regular blender after cooling a bit, then return to pot to re-heat before serving. Serve topped with fresh thyme and/ or some pieces sautéed re-hydrated lobster mushroom.


*soaking water can be discarded or used as a natural dye/ pigment!

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