Vegan Recipe: Creamy Mushroom Bisque

Creamy Mushroom Bisque

Image credit: pcrm.org

A food processor turns this soup into a rich, creamy treat with a delightful mushroom flavor. For more holiday recipes like this one, check out our free plant-based Thanksgiving e-cookbook!

Ingredients, Makes 4 servings

1 small onion, finely chopped
12 ounces mushrooms, sliced
2/3 cup old-fashioned oats
1/2 teaspoon dried thyme
1 bay leaf
5 cups low-sodium mushroom broth
Freshly ground black pepper, to taste
2 tablespoons dry sherry
2 teaspoons reduced-sodium soy sauce
Salt, to taste
Dairy-free vegan parmesan cheese substitute, to taste (optional)

Directions

Steam-fry onion in a heavy nonstick skillet over medium heat until soft but not browned, adding very small amounts of water as needed to prevent sticking and burning. (Or place in a microwavable dish, cover, and microwave on high for 3 minutes.)

Place broth, bay leaf, thyme, and oats in a medium saucepan. Add onion and bring to a boil. Then reduce heat to low, cover, and simmer for 20 minutes, or until oats are soft.

Meanwhile, steam-fry mushrooms in a large, heavy nonstick skillet over high heat, adding a sprinkle of salt and very small amounts of water as needed to prevent sticking and burning. Cook until mushrooms release and reabsorb their liquid. Remove from heat and set aside.

When oats are soft, remove bay leaf and puree the soup until creamy with a hand-held blender or in batches in a blender or food processor. (Remove the middle part of the blender or food processor’s lid so hot air can escape. Cover the hole loosely with a folded clean cloth while blending.)

Return the soup to the pan and add mushrooms, soy sauce, sherry (if using), salt, black pepper, and vegan parmesan substitute (if using). Serve hot.

Source: Bryanna Clark Grogan

Per serving (1/4 of the recipe): Calories: 91; Fat: 1.2 g; Calories from Fat: 11.7%; Cholesterol: 0 mg; Protein: 4 g; Carbohydrate: 17.8 g; Sugar: 4.2 g; Fiber: 3.1 g; Sodium: 567 mg; Calcium: 26 mg; Iron: 2 mg; Vitamin C: 4.5 mg; Beta-Carotene: 751 mcg; Vitamin E: 0.4 mg

Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.

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