Monday, October 11, 2021

Copykat Longhorn Steakhouse Mushroom Truffle Bisque



2 tablespoons butter

4 ounces white button mushrooms sliced

4 ounces baby portobello mushroom sliced

1/2 cup white onion chopped

1/2 teaspoon salt

1 teaspoon chopped garlic

2 cups low sodium chicken broth

1 cup heavy cream

1 1/2 teaspoon truffle oil ( I used EVOO)


Melt 2 tablespoons butter in a medium sized skillet over medium heat. Add sliced mushrooms and chopped onion. Sprinkle mushrooms and onions with salt. Cook until the onions have become transparent and the mushrooms have released their water. Add chopped garlic, and saut√© for 1 to 2 minutes. In a medium sized saucepan add chicken broth, and the mushroom mixture. Heat through. Use either a stick blender, or a food processor to process soup. Process soup until the mushrooms are chopped very fine. Add heavy cream to the soup, and heat until the soup is warm. Add EVOO just before serving. 

It's not a true copycat because I didn't use the Truffle oil. I did like it and will make it again


  1. Beautiful picture of the soup. I am not a fan of mushrooms, but it looks good for those who are.