Mushroom Soup or Bisque?

Yummy Mushroom Soup

This mushroom soup tastes so good and creamy, you will keep coming back for more!
Servings 6 people


  • 3 containers Button Mushrooms pre-sliced
  • 2 tbsp Olive Oil
  • 6 tbsp Butter Salted or unsalted - your choice
  • 2 medium Vidalia Onions
  • 3 cups Chicken Stock
  • 1/2 tbsp Dried Thyme
  • 1/2 tbsp Dried Dill
  • Salt and Pepper to Taste
  • 6 dollops Sour Cream optional


  • Dice two onions and sauté in Olive Oil.   Add a dash of salt and pepper to the onions as they are cooking.   Let them sit on a medium burner for at least 10 minutes, but probably more until they are translucent - this can take some time, so be patient!  While the onions are cooking, put the butter in a separate smaller sauté pan to brown.
  • Now, you are not BURNING the butter, you are just bringing out the nutty flavor from the butter by browning it.  Cook it on medium heat and swirl it frequently so it doesn't turn black.  This can take a while, and it can bubble up quite a bit, which is no problem. You just don't want the temp so high that it burns.
  • Once the butter is browned and your onions are see through... add in the thyme and dill.
  • Add in the mushrooms on top of the onions, and then the brown butter on top of the mushrooms.
  • Stir and let these cook for about another 5 minutes, then add in two cups of the chicken stock. Let that all cook until the mushrooms are tender, about another 10 mins.
  • Blend it in at least two batches and add in chicken stock as needed. Blend on high, but build up to high as you go - start low and then get to high.  Blend until you can't see the herbs floating around.  Once done, add it back to the pan to re-heat and serve with a dollop of sour cream.