For me, Au Bon Pain’s wild mushroom bisque has always been a favorite. It has that deep, earthy flavor, a smooth texture, and just the right amount of creaminess. I loved it so much that I decided to try making it at home.
After a few test runs, I found that the secret is using a mix of mushrooms. Their version blends oyster, shiitake, and button mushrooms with onions, garlic, a splash of sherry, and a little cream. It is rich, but not too heavy. The flavors are balanced and warm, perfect for cozy days.
In this au bon pain mushroom soup recipe, I will walk you through each step I use to recreate this comforting soup in my kitchen. I will also share helpful tips and small twists you can try to make it your own while keeping that same cozy, homemade feel.
Table of Contents
Key Takeaways
- Mixed Mushrooms Add Depth: The rich flavor of this soup comes from using more than one kind of mushroom. Oyster, shiitake, and white button mushrooms each bring their earthy taste, creating layers of flavor in every spoonful.
- Sherry Brings Extra Complexity: A small splash of dry sherry lifts the taste of the soup. It adds a hint of sweetness and depth, and it helps loosen the flavorful bits stuck to the pot.
- Blending Just Enough Keeps Texture: In this au bon pain mushroom soup recipe, instead of blending the entire pot, try blending only part of the soup. This keeps a little bit of mushroom texture in every bite and stops the soup from turning too thick or gravy-like.
- Simple Ingredients Make It Special: A pinch of salt, real cream, and gentle heat are all you need to bring everything together. These simple touches help you recreate that same cozy flavor from the café.
- Easy to Adjust and Make Your Own: This au bon pain mushroom soup recipe is very flexible. You can change the mix of mushrooms, use half-and-half or milk instead of cream, or top it with herbs, croutons, or cheese to make it suit your taste.
What is Au Bon Pain Mushroom Soup?
Au Bon Pain’s wild mushroom soup is a creamy vegetarian bisque made with a mix of button, oyster, and shiitake mushrooms. These mushrooms give the soup a rich, earthy flavor. Everything starts by gently cooking onions and garlic, which build a savory base. A splash of dry sherry adds depth, and light cream makes the texture smooth and comforting.
Unlike thin broth-based soups, this one is pureed to make it thick and velvety. At the café, they also use a bit of flour and cornstarch to help it thicken. Seasonings like parsley, black pepper, garlic, and a tiny pinch of cayenne give it just enough warmth and balance.
The result is a creamy, flavorful soup that feels both light and cozy. It is the kind of dish that goes perfectly with a slice of warm, crusty bread.
Flavorful Add-Ins to Try
Add a Splash of Sherry or White Wine
After cooking the mushrooms, you can pour in a small splash of sherry or white wine. Let it cook for a minute so the alcohol goes away, but the nice taste stays.
Stir in Roasted Garlic or Shallots
Roast some garlic or shallots until they are soft and golden. They taste sweet and rich. Mash a few and stir them into the soup at the end for extra flavor.
Sprinkle with Fresh Thyme or Chives
Sprinkle some fresh thyme or chopped chives on top of the soup. Thyme makes the mushroom taste deeper, and chives give a soft onion flavor with a bit of green color.
Top with Truffle Oil or Parmesan
Right before serving, add a few drops of truffle oil to make the soup smell even better. Or you can grate some Parmesan cheese on top to add a salty and nutty taste.
Au Bon Pain Mushroom Soup Recipe
4
servings20
minutes45
minutes190
kcal1
hour5
minutesKeep the screen of your device on
Ingredients for Au Bon Pain Mushroom Soup
Fresh mushrooms (white button, cremini, oyster, shiitake): 500 g total
Onion, finely chopped: 1 large
2-3 cloves Garlic, minced
Celery, finely diced: 1 stalk
3 tablespoons Unsalted butter
1 tablespoon Olive oil
3 tablespoons All-purpose flour: (or substitute with white rice flour or cornstarch for gluten-free)
4 cups Vegetable or light chicken stock
1 cup Mushroom soaking liquid or water (optional)
¼ cup Sherry or white wine
½ cup Heavy cream or half-and-half: (whole milk for lighter version)
1 teaspoon Fresh thyme leaves
(or ½ teaspoon dried thyme)
Bay leaf: 1
½ teaspoon Freshly ground black pepper
Salt: to taste
Optional garnish – Fresh chives, parsley, truffle oil, or shaved parmesan
How to Make Au Bon Pain Mushroom Soup Step by Step
- First, gently wipe the mushrooms with a damp cloth to remove any dirt. Do not soak them in water because they can absorb it and turn soggy. Trim the stems if needed, then slice the mushrooms about ¼ inch thick. If you are using dried mushrooms like porcini or woodear, place them in a bowl with hot water and let them soak for 20 to 30 minutes. After soaking, chop them and strain the liquid through a coffee filter or paper towel to remove any grit.
- In a large pot, melt the butter and olive oil over medium heat. Add the chopped onion and celery, and cook until they turn soft and see-through, about 5 minutes. Stir in the garlic and cook for another minute. Add the fresh mushrooms and any soaked mushrooms, then sprinkle in some salt and pepper. Cook everything together. The mushrooms will release water first. Keep cooking until most of the liquid is gone and the mushrooms start to brown and caramelise. This takes around 10 to 12 minutes and adds a rich flavor.
- Sprinkle the flour over the cooked vegetables and stir for 1 to 2 minutes. This helps thicken the soup later. Pour in the sherry or white wine and scrape the bottom of the pot to loosen any stuck bits. Let the alcohol cook off for a minute, then add the stock, strained mushroom soaking liquid, thyme, and bay leaf. Bring the soup to a gentle boil, then lower the heat and let it simmer for 15 to 20 minutes. This lets the flavours blend nicely.
- Take out the bay leaf. Blend about half of the soup in a blender until smooth, then pour it back into the pot. This keeps the soup creamy while still leaving some mushroom pieces for texture. Stir in the cream and taste the soup. Add more salt or pepper if needed. Let it warm gently over low heat for about 5 minutes, but do not boil it after adding the cream. If it feels too thick, you can add a bit more stock or water. Serve hot with fresh chives, truffle oil, or parmesan on top if you like.
Tips for Perfect Results
Use a Mix of Mushrooms for Depth
Using just one type of mushroom can make the soup taste flat. Mixing white button mushrooms with cremini, shiitake, and oyster mushrooms gives the soup a deeper, richer flavor. You can also add a few dried mushrooms like porcini. They add a strong umami taste, and the water used to soak them makes the soup even more mushroomy.
Sauté Until Caramelized for Rich Flavor
Take your time when cooking the mushrooms. At first, they will release water. Keep cooking until that water is gone and the mushrooms start to brown. This step adds a lot of flavor and makes the soup taste just like the café version. Stir often and lower the heat if they start to burn.
Don’t Skip the Deglazing Step
Once you add the flour, pour in the sherry or wine and scrape the bottom of the pot. This helps lift the browned bits that stick to the pan. These bits are full of flavor and make the soup taste richer. If you do not use alcohol, you can use apple juice or white grape juice with a little vinegar.
Blend Only Partially for Texture
Blending just part of the soup makes it creamy while still keeping some soft mushroom pieces. If you blend the whole pot, the soup can turn too thick and heavy, like gravy. If you prefer a smoother soup, blend it all, but thin it with a bit more broth or water.
How to Recreate the Original Flavor
Stick with Simple, Earthy Ingredients
The soup from Au Bon Pain uses simple things like mushrooms, onions, a little tomato sauce, flour, and cream. When making it at home, do not add strong-tasting vegetables like bell peppers. Keep it simple. Let the mushrooms and onions give most of the flavor.
Avoid Overseasoning
It is easy to think more spices will make it better, but this soup tastes best with just a little seasoning. A small pinch of thyme and a bay leaf is enough. Too much salt or spice can hide the soft mushroom flavor.
Use Real Cream, Not Substitutes
The café uses real cream, and that is what makes the soup feel smooth and taste rich. You can use milk, but it will not be as creamy. If you want to make it dairy-free, try cashew cream or plain soy milk, but know the taste will be a little different.
Low and Slow Cooking Enhances Umami
Let the soup cook slowly. Do not boil it fast. Slow cooking helps the flavors mix well and makes the soup taste better. If you boil it too hard, the texture can go wrong and feel gritty. Keep the heat low and stir once in a while. Be patient.
Make-Ahead and Storage Tips
You can make this soup ahead of time. Just cook the soup, but wait to add the cream. Let it cool, then keep it in the fridge for up to 3 days or freeze it for up to 2 months.
When you want to eat it, warm it up slowly on the stove. After it is hot, add the cream and any fresh herbs. If the soup is too thick, just add a little water or stock to thin it out.
Do not freeze the soup after adding cream. It can change the texture and make it grainy.
If you like to meal prep, put the soup (without cream) into small containers, freeze them, and label each one. When ready to eat, let it thaw in the fridge overnight. Then heat it slowly and add the cream at the end.
Nutrition Breakdown
Here is the nutritional breakdown of Au Bon Pain mushroom soup.
- Calories and Fat Content: One bowl of Au Bon Pain’s mushroom soup, about 12 ounces, has around 190 calories. Out of those, about 80 calories come from fat. This is because the soup uses butter and cream, which make it rich and smooth. The soup has about 9 grams of total fat, including 1.5 grams of saturated fat.
- Carbs, Protein, and Fiber: The soup has about 23 grams of carbohydrates. Most of these carbs come from the mushrooms and a little bit from flour. It also gives around 3 grams of dietary fiber and 6 grams of sugar. There are about 5 grams of protein in each serving. This protein mostly comes from mushrooms and the milk in the cream.
- Salt and Vitamins: This soup has around 1,070 milligrams of sodium. That is quite a lot of salt, and it mostly comes from the broth and added seasoning. If you are watching your salt intake, you can use low-sodium broth and add less salt when cooking. The soup also gives small amounts of important nutrients. It provides about 4 percent of your daily vitamin A, 10 percent of vitamin C, and 8 percent of iron. Mushrooms also add selenium and B vitamins, which are good for your health.
FAQs
What makes Au Bon Pain’s mushroom soup so creamy?
The creaminess of this soup comes from a mix of real cream, butter, and flour. These ingredients help make the soup rich and smooth. Blending part of the soup also gives it a soft, velvety texture.
Can I use plant-based cream instead?
Yes, you can. Cashew cream or unsweetened soy milk works well if you want a dairy-free version. Just know that the flavor will be a little different from the original.
Is this the official Au Bon Pain recipe?
No, this is not the official recipe. It is a homemade version inspired by the soup served at Au Bon Pain. The goal is to match the taste and texture using simple ingredients at home.
Can I freeze this soup?
Yes, you can freeze the soup before you add the cream. After it cools, store it in a sealed container and freeze it for up to two months. When you are ready to eat, reheat it gently and stir in the cream before serving.
