Faye’s Mushroom Brie Bisque

Faye Hoffpauer's Mushroom Brie Bisque (Blue Dog version)

My version of Blue Dog Cafe’s Sherwood Forest Mushroom Brie Bisque. I really enjoyed making this; it brought back many happy memories at Blue Dog. This is my version, not the actual recipe. Let me know how it measures up! ~Faye Hoffpauer


  • 2 lbs of sliced cremini & button mushrooms
  • 2 cloves chopped garlic
  • 1 finely chopped onion
  • 2 green onion bottoms
  • 1 finely chopped shallot
  • 2 tbs butter
  • 1 tbs olive oil
  • 1 tsp fresh thyme
  • Salt & pepper to taste
  • 2 tbs flour
  • 4 cups chicken stock
  • 1/2 cup sherry
  • 3/4 cup heavy cream
  • 7 oz Brie, rind included
  • Additional butter, if desired
  • Lump crabmeat, mushrooms, and parsley for garnish


  1. In a large pot, sauté the mushrooms, garlic, onion, green onion bottoms, and shallot with butter and olive oil until onions are soft and mushrooms are golden. Set aside some mushrooms for garnish.
  2. Add fresh thyme, salt, and pepper to taste, and then flour. Cook for a few minutes.
  3. Slowly add chicken stock, whisking in about a cup at first to get the lumps out, then add the rest.
  4. Add sherry and heavy cream, and bring to a boil.
  5. Add Brie, rind and all. Once melted, remove the rind.
  6. Optionally, add a bit more butter to make it velvety.
  7. Top with slowly heated lump crabmeat, mushrooms, and a bit of parsley.

Note: This is not the actual recipe from Blue Dog Cafe but my own rendition of their famous bisque.

Recipe Source:

Recipe courtesy of Faye Hoffpauer. 

Faye’s Mushroom Brie Bisque
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