This Mushroom And Feta Bisque is the perfect dinner soup. It’s thick, warm, and filled with vegetables. Make it in a Dutch oven or stock pot.
For more ideas of what to cook, check out all of our soup recipes.
We went to a bar once upon a time and I had the most amazing mushroom and feta bisque. I’ve never seen it before or after, so I had to come up with my own mushroom and feta bisque recipe.
This is a bisque recipe, rather than a mushroom and feta soup recipe, because with a bisque, you add the cream early and thicken the soup by cooking the cream down. With a soup, you use a roux or slurry, added later on in the process, to thicken the soup. (Although, I actually do both with this recipe to make it extra thick.)
You can tell that to your friends and impress them.
Or you can just keep that factoid in your pocket because really, I don’t think that’s gonna impress anyone.
Did you buy too many mushrooms for this Mushroom and Feta Bisque and you’re wondering what else to do with them?
Check out our list of Budget-Friendly Mushroom Recipes for more recipes.
Mushroom And Feta Bisque Recipe
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Mushroom And Feta Bisque Ingredients:
- 1 stick unsalted butter
- 1 large onion
- 8 oz. fresh mushrooms
- 1 tablespoon garlic
- 1 chicken bullion cube
- 2 cups water
- 2 cups heavy cream
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/2 cup feta cheese crumbles
- 1 teaspoon flour
How To Make Mushroom And Feta Bisque:
Melt the butter in a Dutch oven.
Finely chop the onion, mushrooms, and garlic. The finer you can chop the onions and mushrooms, the better. Since you’re not blending this at any point, you want to cut these pretty small so they break down.
Add the onion to the Dutch oven and cook about 10 minutes until the onions start to become translucent.
Add the mushrooms and cook another 10 minutes.
Stir in the chopped garlic and cook about five minutes.
Add the bullion cube. Cook for five minutes.
Pour in the water and cream. Cook for 20 minutes, uncovered, at medium-high heat.
Add the salt and pepper. Stir in the feta and cook another two minutes.
Remove a half cup of the soup. Stir in the flour to make a slurry. Pour the slurry back into the soup. Stir until the soup is thickened.
Serve with extra feta crumbles on top.
Mushroom And Feta Bisque: Frequently Asked Questions
As long as you are using fresh mushrooms, the type of mushroom doesn’t matter.
Personally, I think white or baby bella mushrooms work better than Portabella mushrooms. I say this more based on size than flavor.
You aren’t using an immersion blender to break up any of the ingredients, so you’re relying on chopping to get them down to size. Because of that, it’s easier to start with smaller, less meaty mushrooms.
But, if all you have access to are Portabella mushrooms, you can use those. Just be sure to really cut them down. You may have to adjust the cooking time if you use Portabella mushrooms instead because they take longer to cook down than baby bella or white mushrooms do.
If you wanted to use an immersion blender to blend the bisque into something thinner, you should do that after the soup is cooked completely. Be sure to move the blender around in the soup to make sure you are blending consistently.
If you don’t have an immersion blender, technically you can pour the soup into a blender and puree the onions and mushrooms that way. Personally, I don’t like the idea of pouring a hot soup into a blender, so I would recommend against that.
I got a Dutch oven recently as a birthday gift, and I’m obsessed with it. So I definitely think everyone needs a Dutch oven now.
But do you need one to make this Mushroom and Feta Bisque? Technically no. You can get away with using a stock pot instead because this soup is completely cooked on the stove.
See, a Dutch oven can go in the oven and a stock pot cannot. That’s one of the major differences between the two. The other major difference is the material.
A Dutch oven is generally cast iron and a stock pot is generally aluminum. Because of the Dutch oven’s thicker material, heat radiates better in it and things like soups and bisques, which are a lot of liquid, cook quicker and easier in a Dutch oven.
This recipe makes five servings, so you’ll probably end up with leftovers. Wait until the soup has cooled completely, then spoon leftovers into an air tight container in the fridge. Leftovers are best eaten in three to four days.
If you want to freeze this soup, you can. Just be sure to put it — after it has cooled completely — in a freezer-safe container and keep it in the freezer up to six months.
You can reheat this in the microwave in a glass bowl. Microwave it on high for a minute, stir, and then microwave and stir in 30 second intervals until the soup is heated through.
You can also pour the soup into a pot and reheat it on the stove. A sauce pan is a better pot to heat this up in instead of the Dutch oven.
Can you make this a vegetarian mushroom and feta bisque?
This soup is pretty close to being vegetarian, but it’s not. That pesky chicken bouillon cube changes that. But that bouillon cube is filled with flavor and seasonings.
If you wanted to make a vegetarian version of this soup, you can use vegan chicken bouillon.
Personally, I’ve never used that because we’re not vegetarian or vegan, so we’re okay with chicken bouillon cubes. But I’ve heard good things about those substitutes.
What can you serve with Mushroom and Feta Bisque?
This bisque is a meal in itself. But sometimes, it’s great to have a nice, tasty bread on the side. For this recipe, I would pair it with Beer Bread. That’s an easy no yeast bread recipe that you can put it in the oven right before you start making this soup and then take it out right when the soup is ready.
A grilled Caesar salad (pictured above) would also go perfectly with this bisque recipe.
Mushroom And Feta Bisque
This Mushroom And Feta Bisque is the perfect dinner soup. It's thick, warm, and filled with vegetables. Make it in a Dutch oven or stock pot.
Ingredients
- 1 stick unsalted butter
- 1 large onion
- 8 oz. fresh mushrooms
- 1 tablespoon garlic
- 1 chicken bullion cube
- 2 cups water
- 2 cups light cream
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/2 cup feta cheese crumbles
- 1 teaspoon flour
Instructions
- Melt the butter in a Dutch oven.
- Finely chop the onion, mushrooms, and garlic. Add the onion to the Dutch oven and cook about 10 minutes until the onions start to become translucent.
- Add the mushrooms and cook another 10 minutes.
- Stir in the chopped garlic and cook about five minutes.
- Add the bullion cube. Cook for five minutes.
- Pour in the water and cream. Cook for 20 minutes, uncovered, at medium-high heat.
- Add the salt and pepper. Stir in the feta and cook another two minutes.
- Remove a half cup of the soup. Stir in the flour to make a slurry. Pour the slurry back into the soup. Stir until the soup is thickened.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 451Total Fat 42gSaturated Fat 24gTrans Fat 1gUnsaturated Fat 13gCholesterol 135mgSodium 650mgCarbohydrates 9gFiber 1gSugar 6gProtein 11g
Have you made this Mushroom And Feta Bisque recipe? Let us know your thoughts in the comments.
Vicki
Sunday 30th of January 2022
Delicious!! I had this at a restaurant recently and immediately searched Pinterest for it - so glad I found this as there aren’t many recipes out there. This was so rich and yummy! I made this as directed and we loved it but I really think the butter is too much - I mopped some of it off with paper towels before I added the water and cream. Next time I will either reduce the butter by half (or more), or just use a couple tablespoons of olive oil to sauté the veggies.
drugstore diva lisa
Sunday 30th of January 2022
I'm so glad you enjoyed the recipe. It is a lot of butter, but we always make it that way. I'll try to make it again with half the butter and see what we think -- and maybe change the recipe thanks to your suggestion, Vicki!
Miz Helen
Monday 7th of July 2014
Your Mushroom Feta Bisque looks delicious! Hope you have a great week and thanks so much for sharing with Full Plate Thursday. Come Back Soon! Miz Helen
Natasha Rodriguez Mom 2 5321
Monday 26th of May 2014
I really like mushrooms but sadly I am the only one in our house who likes them! :( I will pin this for when the kids are older! Do you think it would freeze well? I could make it and freeze portions for my lunch.
drugstore diva lisa
Monday 26th of May 2014
I don't see why it wouldn't freeze well, to be honest. The kids wouldn't like it unless you strained it for them. It's not an overwhelming taste of mushroom, but the mushroom chunks would not be their friends haha.