LongHorn Steakhouse serves amazing steaks, but the soup that inspired this recipe is also a hit at its restaurants. This bisque is rich, creamy, and flavorful and tastes fantastic paired with a juicy steak!
Ingredients
- 2 tablespoons unsalted butter or ghee (or coconut oil if dairy-free)
- 4 ounces button mushrooms, sliced
- 4 ounces baby portobello mushrooms, sliced
- ¼ cup chopped white onions
- ½ teaspoon fine sea salt
- 1 clove garlic, minced
- 2 cups chicken bone broth, homemade or store-bought
- 1 (8-ounce) package cream cheese (Kite Hill brand cream cheese style spread if dairy-free), softened
- Diced cooked bacon, for garnish (optional)
- 1 teaspoon truffle oil, for drizzling (optional)
How to Make It
- Melt the butter in a stockpot or large saucepan over medium heat. Add the mushrooms and onions and sauté until the onions are translucent, about 4 minutes. Season with the salt. Add the garlic and sauté for another minute. Remove some of the mushrooms and reserve for garnish.
- Add the broth and cream cheese to the pot and heat through. Use an immersion blender to puree the soup. Ladle into serving bowls and garnish each bowl with a few of the reserved mushrooms, some diced cooked bacon, and a drizzle of truffle oil, if desired.
- Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over medium heat for a few minutes or until warmed through.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 304 kcal Calories from Fat: 243 kcal |
|
% Daily Value*
|
| Total Fat 27 g 77% |
Trans Fat 0.0 g |
carbohydrates 6 g 5% |
Dietary Fiber 1 g 3% |
Protein 8 g 16% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |