Mushroom Bisque

Mushroom Bisque - The Vegan Rhino

Mushroom Bisque - The Vegan Rhino

There is nothing more satisfying during Fall than a big ol’ bowl of mushroom bisque! What makes this dish satisfying and rich with deep flavor is all from caramelizing the onions and mushrooms. Simple enough right? 

Mushroom Bisque - The Vegan Rhino

Yield: 5 servings


4 cups vegetable broth

.5 oz. dried porcini mushrooms

5 Tbsp. plant-based butter

1 cup shiitake mushrooms, chopped

4 cups baby Bella mushrooms, chopped

1/4 cup shallots, minced

1/4 cup yellow onion, minced

2 garlic cloves, minced

2 Tbsp. sherry vinegar

5 Tbsp. organic all-purpose flour

1 bay leaf

3/4 tsp. Himalayan pink salt

1/4 tsp. ground black pepper



  1. In a small pot on medium heat, boil vegetable broth and remove from heat. Add dried porcini mushrooms and steep for 30 minutes, covered. Remove mushrooms and finely chop.
  2. In a pot on medium heat, add butter, mushrooms, chopped porcini mushrooms, onion and sauté for 7 minutes. Add garlic and cook for 1 minute. Deglaze pan with sherry vinegar and cook for 1 minute.
  3. Sprinkle with flour and stir, cooking for 1 minute. Slowly pour the broth in as you mix, and bring to boil. Reduce heat to low, add bay leaf, salt, pepper, and simmer, covered, for 25 minutes. Remove bay leaf.
  4. Blend 1 1/2 cups of bisque and pour it back into the pot, stirring until mixed evenly.
  5. Serve with bread or stir in non-dairy cream topped with chives.


Chef’s tip: Make the night before to let the flavors meld together.