A Rich Earthy Take on Some Old Favorites
Mushroom Clam Bisque
Recipes > Soups > Mushroom Clam Bisque

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Recipe Checklist:
  • 1 Package of Button Mushrooms (1/2 LB) (Sliced)
  • 2 T of Whole Butter
  • 2 T of All Purpose Flour
  • 2 1/2 cups Clam Broth
  • 3/4 Cup of Cream
Tools & Equipment
  • Large Sauce Pot
  • Chef’s Knife
  • Cutting Board
  • Mixing Spoon
  • Whisk
  • Measuring Spoons
  • Measuring Cup
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You may have had Mushroom Soup, Cream of Mushroom Soup, various Clam Chowders and even a Bisque or two but its unlikely that you have had this unique Mushroom Clam Bisque, that mixes the earthy with the taste of the sea. 


With your Sauce Pot over Medium Heat, warm the Whole Butter until it approaches its Smoke Point. Once it is close to smoking, add your Sliced Mushrooms to the pan. Next, Whisk in the flour. Keep whisking the ingredients until all the lumps and clumps are broken down. You need this mixture to be as smooth as possible in order for it to thicken the bisque.

When the Roux (flour plus fat) is fully incorporated and smooth, slowly add in the clam broth while continuing to whisk. Simmer the smooth mixture over medium heat for 5 minutes. 

After those 5 minutes the broth will begin to thicken and you are ready to slowly add the Cream. Add the cream by pouring it carefully into the mixture. Be careful to Manage Your Cooking Process, the 3rd Lever of the "4 Levers of Cooking ™” so as not to over-heat the mixture and boil the cream.  Boiling the cream will burn the soup and ruin your day.

When all the ingredients are added, mixed and incorporated your Mushroom & Clam Bisque is ready for service. Serve this soup warm or Hold it warm for later service. If necessary, refrigerate it for up to 3-4 days and re-heat for service.